Salmon Packets with Black Bean Sauce

  • images/salmon_packets_with_black_bean_sauce.jpg

Makes 4 servings

This is salmon at its best. An envelope of foil seals in both juices and flavor, keeping the salmon wonderfully moist. The zesty black bean topping enhances, but never obscures, the salmon's natural flavor.


  • 3 tablespoons preserved black beans, rinsed, drained and coarsely chopped
  • 3 green onions (including tops), julienned
  • 2 tablespoons minced ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon sugar


  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/8 teaspoon white pepper

  • 1 ½ pounds salmon fillet, skinned and cut into 4 portions
  • 1 tablespoon sesame oil
  • Lemon wedges for garnish



  1. Combine all topping ingredients in a bowl and set aside.
  2. Combine marinade ingredients in a wide, shallow bowl. Add salmon pieces and turn to coat evenly. Cover and refrigerate for 30 minutes.
  3. Meanwhile, prepare a charcoal grill in the usual manner. When coals begin to turn grey, arrange them in one layer at the bottom of grill.
  4. To make each packet, place a 12-inch square of aluminum foil on a flat work surface. Brush center of foil with a small amount of sesame oil and place a piece of salmon on top. Spread a quarter of topping mixture over fish. Fold foil over to cover fish; fold all edges to seal.
  5. Place packets on the hot grill, cover and bake until center of fish is opaque, about 15 minutes. To test, cut a tiny slit through foil into fish. Serve with lemon wedges.