Best Teriyaki Salmon In Foil Pouches Recipes

SPEEDY TERIYAKI SALMON

Steps:

• Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
• Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
• Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
• Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

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.

TERIYAKI SALMON FOIL PACKETS

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• If making the Homemade Teriyaki Sauce:
• In a saucepan over medium heat, whisk together soy sauce, sweetener, vinegar, sesame oil, garlic, ginger, thickener (xanthum gum / starch) and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
• Place one salmon in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the salmon.
• Drizzle the salmon and vegetables with olive oil and season with salt and pepper to taste.
• Brush teriyaki sauce on both sides of the salmon and drizzle over vegetables - reserving at least 2 tablespoons for later.
• Fold the foil over the salmon and seal to close off the packets.
• If cooking on the grill
• Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 3-6 minutes (depending on the thickness of the salmon) or until salmon is flaky.
• Remove from the grill and carefully open the foil packets.
• If cooking in the oven Place foil packets on a baking sheet and cook for 12-18 minutes (rotating tray once). Time varies depending on the thickness of the salmon. Remove baking sheet from oven.
• Brush salmon with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.