Teriyaki Salmon Baked in Foil

Teriyaki Salmon Baked in Foil: If a quick and simple dinner is what you're after, then baking fish in foil parcels is the way go!

Just lately, I've got quite into this way of cooking. Fish cooks nicely and all the flavours are kept in.

Teriyaki Salmon Baked in Foil

You can prepare this in the morning ready to cook later in the evening, but with that said, do read my top tips if you are going to do this.

I've updated this post which was written way back in March 2009 because I noticed that someone, bless them, had actually found this post while searching foil baked salmon recipes. I was so shocked to see the most dreadful picture I had here back then, so I had to re-write and update this post, pretty much immediately or I wouldn't sleep at night!

It's funny how technology changes so fast because although this isn't the best photo in the world it's a million times better than the original that was taken on a basic mobile phone, back in those days. No fancy iPhone for me then!

Anyway, enough chit-chat, back to the foil baked salmon!

I've made a printer-friendly recipe card but in all honesty, the amount of ingredients, you put in is entirely up to you. I love salmon fillets, and I always buy smoked ones since they have more taste.

The only problem I have with them is they always seem so small and I tend to think we might starve, but fear not because that's not the case! It's what you serve with it that makes a meal.

So, for an extra quick and tasty meal, I served this with a pack of microwavable ready-cooked Lime and Coriander rice, I use the brand Tilda. Seriously if you're busy at work or busy with kids or even if you're just feeling lazy, there's nothing wrong with a bit of cheating every now and then 😉

Below is the salmon parcel prepared and ready for the oven.

Teriyaki Salmon in Foil ready for the oven

The whole dish was made from bits and bobs in my fridge and general store cupboard ingredients, nothing too costly, just leftovers really. The end result was yummy.

Top Tips!

If you are preparing this in the morning ready to cook later, follow the recipe but do not add the slices of lime until you are ready to cook. Why? Because the acid in the lime will start to breakdown the fish and it will go hard and horrid.

Did you know you can freeze fresh ginger root? It doesn't lose any of its flavour, plus you can be sure to always have some handy. All that happens to it is it goes soft. It defrosts in no time at all and can be used as normal. So, next time you buy some freeze a bit in a plastic bag.

Yield: 2
Teriyaki Salmon Baked in Foil

Teriyaki Salmon Baked in Foil

I always use BacoFoil non-stick kitchen foil because it really is non-stick and it's strong and doesn't tear easily.
Mirin is as cheap as chips, you'll find it in any good supermarket usually where the soy sauce is.
prep time: 5 Mcook time: 25 Mtotal time: 30 M


  • a little olive oil
  • 2 salmon fillets - skinless
  • Sliced ingredients:
  • Please note, everything must be very thinly sliced or it will not cook in time.
  • 2 carrots - peeled and sliced into very thin strips
  • 1 medium-sized red onion - sliced very thinly
  • 1 red bell pepper - sliced into very thin strips
  • half of a fresh green chilli (medium heat) deseeded and sliced very finely
  • a lime - sliced thinly
  • For the sauce:
  • Mix together in a small bowl the following.
  • 1 tablespoon Mirin (Japanese rice wine)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 heaped tablespoon of runny honey
  • a pinch of white pepper
  • pinch of red chilli flakes (optional)
  • 1 x 1 cm cube of fresh ginger root (to make 1 teaspoon) - peeled and very finely chopped


How to cook Teriyaki Salmon Baked in Foil

  1. If you prepared the parcels earlier now's the time to add the lime slices. Plus you really ought to remove them from the fridge at least 20 minutes before cooking or the cooking times will be out.
  2. Preheat your oven to 200C/400F or Gas 6
  3. Get yourself two large pieces of good quality kitchen foil - the thin stuff isn't any good as it will tear easily. 
  4. Drizzle a little olive oil on each piece of foil and lay one piece of salmon onto each foil square. You will be making a parcel from the foil.
  5. Add equal amounts of the sliced ingredients to each parcel.
  6. Drizzle each parcel equally with the sauce and drizzle with a little olive oil.
  7. Bring the foil up each side till they meet and make a parcel, make sure it's closed with just the tiniest gap for air to circulate, otherwise, your salmon will go dry. 
  8. Pop the parcels onto a baking tray into a preheated oven for about 20-25 minutes - depending on the size of your salmon pieces. 
  9. *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 very carefully parted with a knife.*  
  10. I served the salmon in the foil with some lime and coriander, ready-cooked (microwavable) rice, simple and delicious!
Created using The Recipes Generator


  1. I love salmon! This is definitely a wonderful dish.

  2. Your salmon looks fabulous Jan! What a delicious idea!

  3. Hmm. That's what I should have done.... Just sprinkled worcester & soy sauce over the salmon last night and baked it in between ironing 10,000 tablecloths (I know how to have fun). This looks so much more exciting.

    Neat idea with the ginger. Could try grating it before freezing - even quicker when you come to use it.....

  4. Foil keeps all the flavours in and makes the fish really moist. That's a great recipe Jan!

  5. What a tasty and healthy dinner - my entire family would love this.

  6. MMMMMMMMMM....Jan!! I love everything with teriyaki sauce!!! This fishy dishy looks superb!!!

  7. I baked some fish in a packette last night too! It's one of my favourite ways to prepare a dinner.

    Good tip on the ginger, my freezer's loaded with some!

  8. That's another great salmon idea from Jan's kitchen. I love all of those ingredients.

  9. I want some crusty bread to sop up that broth!

  10. Lovely recipe Jan...My DH loves salmon in just about anyway he can get it.
    I loved the tip about fresh ginger, I don't know how many times I have thrown ginger away because its gone bad before I had a chance to use it all up.

  11. Salmon teriyaki is one of my favorites and this sound like a really nice way of preparing it.

  12. Another GREAT salmon dish Jan, How do you do it? Sure is a "keeper."

    Thanks for the tip on the ginger. I didn't know you could freeze it, which is why I always hesitate to buy it. You know, it's National Frozen Food Month here in the states and in the last 24 hours I've discovered ginger can be frozen and so can Pecans! I need to post about this:)

  13. Foil parcels are definitely the way to go when cooking salmon. This sounds delish, Jan. Thanks for the tip about the ginger.

  14. Oh...I love this recipe as I love salmon. Lovely idea Jan! :)

  15. Hi Jan,
    I just had to tell you, I made this recipe last night and it was Wonderful! Next time, I'll take pics:) I now have a supply of ginger on hand at all times thanks to you.

    Thanks again!!!!

  16. This sounds gorgeous.I’m actually considering making this.
    Thank you for sharing.


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