Salmon, chicken, pork, shrimp—pick your protein and make these no-fuss foil or parchment pouch meals.


Credit: Photography by Kate Mathis

Recipe Summary





Instructions Checklist
  • Preheat the oven to 400°. Line a rimmed baking sheet with 2 layers of foil, shiny-side down. 

  • In a medium bowl, whisk the hoisin, about 2 tbsp. each honey and rice vinegar, the lime juice, sriracha, sesame oil, ginger, and garlic for the glaze. 

  • Season the protein with salt and pepper and arrange in a single layer on the prepared baking sheet. Top with the scallions, then the glaze. Place a sheet of foil on top and crimp the edges of the top and bottom layers of foil to seal the packet tightly.

  • Bake until the protein is almost cooked through, about 15 minutes for the salmon, chicken, and pork or about 7 minutes for the shrimp. Remove the top layer of foil. Bake until the protein is just cooked through and the glaze sets, about 10 minutes more for the salmon, chicken, and pork or about 5 minutes more for the shrimp. 

  • In a large bowl, whisk 3 tbsp. rice vinegar, the vegetable oil, and sugar. Toss with the lettuce; season with salt and pepper. 

  • Arrange the slaw on plates. Top with the protein. Garnish with the sesame seeds.