Teriyaki Salmon Parcels

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.

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So, 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've been loving this cooking method because it's so simple, the fish turns out perfectly, and all the flavours stay sealed in.

You can prep this in the morning so it’s ready to cook in the evening, but be sure to check out my Top Tips below before you get started.

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're making this in the morning to cook later, follow the recipe but hold off on adding the lime slices until just before cooking.

• Why? Because the acid in the lime will start to break down the fish, and it will be horrid. 😨

• Be sure the salmon is at room temperature before cooking, or the cooking times won’t turn out right.

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.

• Use high-quality kitchen foil to keep your parcels from tearing.

How to cook - full instructions in the printable card below 😉

Start by preparing the ingredients.

Then make the teriyaki sauce and 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 they’re cooked when you open a parcel to check— the salmon will have a pinkish hue, and the flesh will easily flake apart when gently separated 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 parcels recipe, how long to cook salmon fillets, salmon in foil parcels,

main, dinner

International

Yield: 2

Author: Jan Bennett

Teriyaki Salmon Parcels

Salmon fillets are cooked in the oven in foil parcels with vegetables and a delicious teriyaki sauce.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• a little mild 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)

Sauce - in a small bowl, mix together the following

• 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

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

1. Take two large sheets of foil, each about 40cm (16 inches). Bring the edges of the foil up a little.
2. Brush each piece of foil with a little oil and lay one piece of salmon into the centre of each parcel.
3. 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.
4. Close the parcels. Fold over the edges of the foil together to seal, and place the parcels on a baking sheet.
5. 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.
6. Serve the salmon parcels with lime and coriander rice (ready-cooked microwavable). Simple and delicious!

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