Best Teriyaki Salmon In Foil Pouches Recipes

SALMON TERIYAKI BAKED IN FOIL PACKETS

Steps:

• In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
• Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
• Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.) Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
• Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.
• Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.

EASY 4 INGREDIENT SALMON TERIYAKI

Steps:

• Preheat oven 375 degrees.
• Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
• Add sliced onions and garlic on salmon.
• Gently pour teriyaki marinade/sauce on top.
• Pull up sides of aluminum foil to make a leak free packet.
• Place salmon packet on baking sheet.
• Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
• Cut into portions and serve.

SALMON TERIYAKI IN FOIL (WITH CARROTS AND SNOW PEAS)

Steps:

• Preheat oven to 400°F Cut four 14-inch square pieces of aluminum foil and set aside.
• In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended.
• Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
• Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired (this dish goes great with rice).

TIFFANY'S ASIAN-INFUSED SALMON PACKETS

Steps:

• Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
• Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
• Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
• Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
• Slide packets onto grill.
• Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.