Teriyaki Salmon Baked in Foil

Easy Teriyaki Salmon Baked in the Oven 

If a quick and simple dinner is what you're after, then baking salmon in foil parcels is the way to go!

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Salmon baked in foil

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

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 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 Tilda Lime and Coriander rice.

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.

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 tip for baking salmon in foil!

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 break down the fish and it will go hard and horrid.

How long do you bake salmon in foil?

The salmon must be at room temperature or the cooking times will not work. But these salmon fillets take 20-25 minutes in a preheated oven 200°C/400°F or Gas 6

Keep vegetables sliced really, really thinly otherwise they may not cook.

Ingredients

• 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 (enough to make 1 teaspoon) - peeled and minced or very finely chopped

• 2 carrots - peeled and sliced into thin matchsticks

• 1 medium-sized red onion - peeled and sliced very thinly (best to use a mandoline slicer)

• 1 red bell pepper -deseeded and cut into thin matchsticks

• half of a fresh green chilli (medium heat) deseeded and finely chopped

• 1 lime - very thinly sliced (best to use a mandoline slicer)

Recommended equipment

• A mandoline slicer is the only way to get the carrot, onion and lime sliced thinly enough in order to cook at the same time as the salmon.

• Good quality kitchen foil so your parcels don't tear.

Did you know you can freeze fresh ginger root?

It doesn't lose any of its flavours, plus you can be sure to always have some handy.

In fact, 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 fresh ginger, freeze a bit in a plastic bag.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

salmon baked in foil, teriyaki parcel, oven cooked salmon recipe, teriyaki salmon in the oven,

fish, dinner, main

English

Yield: 2

Author: Jan Bennett

Teriyaki Salmon Baked in the Oven

You really need a mandoline slicer in order to slice the carrots, onion and lime thinly enough to cook in time with the salmon.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• a little olive oil
• 2 salmon fillets - skin removed

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 (enough to make 1 teaspoon) - peeled and minced or very finely chopped

Please note, everything must be very thinly sliced

• 2 carrots - peeled and sliced into thin matchsticks
• 1 medium-sized red onion - peeled and sliced very thinly (best to use a mandoline slicer)
• 1 red bell pepper -deseeded and cut into thin matchsticks
• half of a fresh green chilli (medium heat) deseeded and finely chopped
• 1 lime - very thinly sliced (best to use a mandoline slicer)

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. Top Tip! 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. Get yourself two large pieces of good-quality kitchen foil - the thin stuff isn't any good as it will tear easily.
3. 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 with the foil.
4. Add equal amounts of the prepared ingredients to each parcel.
5. Drizzle each parcel equally with the sauce and drizzle with a little olive oil.
6. Bring the foil up each side till they meet and make a parcel, make sure it's closed with just a tiny gap for air to circulate, otherwise, your salmon will go dry.
7. Put the parcels onto a baking tray into a preheated oven for about 20-25 minutes - depending on the size of your salmon pieces.
8. *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.*
9. I served the salmon in the foil with some lime and coriander rice (ready-cooked microwavable), simple and delicious!

Did you make this recipe?

@aglugofoil # salmon