Easy, tasty mid-week dinner recipe
To bake salmon fillets in foil in the oven takes about 20 to 25 minutes to cook, or until the fish flakes easily with a fork.
What is teriyaki sauce made of?
Authentic Japanese teriyaki sauce is a combination of soy sauce, mirin, sugar, and sake to create a distinctively sharp taste.
Westernised versions incorporate honey, garlic, and ginger to suit our taste.
Traditionally, there are no chillies in teriyaki, but we LOVE chilli in this house! 😋 But you can leave them out if you prefer.
Salmon baked in foil
Lately, I'm really into this way of cooking as it's so easy, the fish cooks nicely, and all the flavours are locked in.
You can prepare this in the morning so they are ready to cook later in the evening, but with that said, please read my Top Tips below before you make this.
I've included a recipe card, but the exact amount of ingredients you use is entirely up to you.
I love salmon fillets, and I always buy smoked ones since I think they have more taste.
Recipe top tips!
- If you are preparing this in the morning to cook later, follow the recipe, but wait to add the lime slices until you are about to cook.
- Why? Because the acid in the lime will start to break down the fish, and it will be horrid. 😨
- The salmon must be at room temperature, or the cooking times will not work.
Recommended equipment
- A cheap mandoline slicer is the best way to slice carrots, onions and lime thinly enough to cook at the same time as the salmon.
- Good quality kitchen foil so your parcels don't tear.
How to cook - full instructions in the printable card below
Start by preparing the ingredients.
Then make the teriyaki sauce.
Make the foil parcels.
Add equal amounts of the prepared ingredients to each parcel. Drizzle each parcel equally with the sauce and lay the slices of lime on top.
Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet.
Put the parcels onto a baking sheet in your oven for about 20-25 minutes. Check at 18 minutes, though.
You'll know if they're cooked when you open a parcel to test them, the salmon will look pinkish, and the fish will fall into flakes when carefully parted with a knife.
I served this with a pack of microwavable Tilda Lime and Coriander rice. You'll find it in any good supermarket here in the UK.
Did you know you can freeze fresh ginger root?
It doesn't lose any of its flavours, and you can be sure to always have some handy. All that happens to it is that it goes soft. It keeps its flavour and defrosts in no time at all.
Then it can be used as normal. So, next time you buy some fresh ginger, freeze a bit in a plastic bag. 😉
Another salmon recipe you might like is Salmon Ceviche.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Teriyaki Salmon Parcels
Salmon fillets are cooked in the oven in foil parcels with vegetables and a delicious teriyaki sauce.
Ingredients
- a little olive oil
- 2 x 100g (3.5oz) salmon fillets - skin removed
- 1 large carrot - peeled and sliced into very thin matchsticks
- 1 medium-sized red onion - peeled and sliced very thinly (use a mandoline slicer)
- 1 red bell (capsicum) pepper - deseeded and sliced into thin matchsticks
- ½ of a fresh green chilli (medium heat), deseeded and finely chopped
- 2 spring onions (green onions) - topped, tailed and sliced very thinly
- 1 lime - very thinly sliced (best to use a mandoline slicer)
- 2 tablespoons Mirin (Japanese rice wine)
- 3 tablespoons of dark soy sauce
- 2 tablespoons of light soy sauce
- 2 heaped tablespoons of runny honey
- 1 clove of garlic - peeled and minced or very finely chopped
- fresh ginger root (enough to make 1 teaspoon) - peeled and very finely chopped
- a pinch of white pepper
- pinch of red chilli flakes (optional)
Instructions
- Take two large sheets of foil, each about 40cm (16 inches). Bring the edges of the foil up a little.
- Brush each piece of foil with a little oil and lay one piece of salmon into the centre of each parcel.
- Now add equal amounts of the prepared ingredients to each parcel. Drizzle each parcel equally with the sauce and lay the slices of lime on top.
- Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet.
- Put the parcels onto a baking sheet in your preheated oven for about 18-20 minutes. You'll know if they're cooked because when you open a parcel to test them, the salmon will look pinkish, and the fish will fall into flakes when carefully parted with a knife.
- Serve the salmon parcels with lime and coriander rice (ready-cooked microwavable). Simple and delicious!
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Jan