Salmon Teriyaki Baked In Foil Packets Recipes

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TERIYAKI SALMON FOIL PACKETS



Teriyaki Salmon Foil Packets image

Teriyaki Salmon Foil Packets are a quick and tasty 30 minute meal for summer nights, camping, and cookouts. The flaky salmon and tender vegetables are covered in a sticky sweet and savory Asian-inspired sauce. Gluten free, paleo, low carb, keto and whole30 options.

Provided by Kelly

Categories     Main Course

Time 25m

Number Of Ingredients 19

heavy duty foil (plus parchment paper if preferred)
4 6 oz salmon fillets
1 Tablespoon avocado oil (OR olive oil )
salt and pepper (to taste)
1 cup broccoli florets
1/2 red bell pepper (chopped)
1 medium zucchini (chopped)
1/4 cup pineapple chunks (optional (leave out for keto))
1 cup edamame beans (, defrosted (optional) (leave out for Whole30 / keto / paleo))
3/4 - 1 cup teriyaki sauce (homemade recipe below or your favorite compliant brand such as Primal Kitchen)
1/4 cups coconut aminos (OR low sodium soy sauce if not Whole30 / paleo)
3 drops liquid monk fruit sweetener
3 Tablespoons apple cider vinegar (OR rice wine vinegar if not Whole30)
1 teaspoons toasted sesame oil (, plus more for drizzling on vegetables)
3 garlic cloves (, minced)
¾ teaspoon grated or ground ginger
1 teaspoon xanthan gum (OR 1 tablespoon arrowroot / cornstarch if not Whole30 / keto)
3 Tablespoons water
salt and black pepper (, to taste)

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.

Nutrition Facts : ServingSize 1 serving, Calories 85 kcal, Carbohydrate 8 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 2 g

SALMON TERIYAKI BAKED IN FOIL PACKETS



SALMON TERIYAKI BAKED IN FOIL PACKETS image

Categories     Fish

Yield 4

Number Of Ingredients 11

3 Tbs Soy Sauce
4 Tbs Tomato Ketchup
2 tsp. Seasoned Rice Wine Vinegar
1 Tbs Sugar
2 Cloves Garlic, minced
3 Tbs Fresh Ginger (1 Tbs grated for the sauce + 2 Tbs chopped for the leeks)
2 Tbs. Olive Oil
2 Leeks, thinly sliced, rinsed and dried
4 Small Red Chile Peppers, thinly sliced
4 Sprigs Fresh Cilantro (optional garnish)
4 6oz True North Salmon fillets, skin removed

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 sauté pan over high heat. Add the olive oil, 2 Tbs of chopped ginger and the leeks and quickly sauté 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 convexion (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 (optional)

SALMON TERIYAKI BAKED IN FOIL PACKETS



Salmon Teriyaki Baked in Foil Packets image

I make sure to note in all my recipes involving salmon to use the brand True North Salmon. I absolutely believe it makes a difference in the quality of the finished dish. If you cant find True North, look for Atlantic Salmon from Gulf of Maine or Canada. This too is a good fresh option.

Provided by cchurchh

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons soy sauce
2 tablespoons tomato ketchup
2 teaspoons seasoned rice wine vinegar
1 tablespoon sugar
2 garlic cloves, minced
3 tablespoons fresh ginger
2 tablespoons olive oil
2 leeks, thinly sliced, rinsed and drained
4 small red chili peppers, thinly sliced
2 sprigs fresh cilantro
4 (6 ounce) true north salmon fillets, skin removed

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.

Nutrition Facts : Calories 352.2, Fat 14.6, SaturatedFat 2.4, Cholesterol 77.4, Sodium 978.4, Carbohydrate 17.4, Fiber 1.8, Sugar 9.3, Protein 37.8

SALMON TERIYAKI IN FOIL (WITH CARROTS AND SNOW PEAS)



Salmon Teriyaki in Foil (With Carrots and Snow Peas) image

This is a lovely, quick, and healthy way to prepare salmon and veggies all at once! Clean-up is easy, as well! This recipe is from dietitians and cookbook writers, the "Meal Makeover Moms".

Provided by blucoat

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup light teriyaki sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1 teaspoon cornstarch
1 1/2 cups snow pea pods, trimmed (about 4 ounces)
1 large carrot, cut into 2-inch long very thin matchstick strips (about 1 cup)
4 (5 ounce) salmon fillets, skin removed
salt & freshly ground black pepper
1 tablespoon toasted sesame seeds (optional)

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).

Nutrition Facts : Calories 196, Fat 6, SaturatedFat 0.9, Cholesterol 72.9, Sodium 107.9, Carbohydrate 5.8, Fiber 0.5, Sugar 4.1, Protein 28.1

TIFFANY'S ASIAN-INFUSED SALMON PACKETS



Tiffany's Asian-Infused Salmon Packets image

Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 11

4 sheets (12x12 inches each) Reynolds Wrap® Non-Stick Aluminum Foil
½ cup teriyaki sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
2 teaspoons sesame oil
½ teaspoon crushed red pepper flakes
4 (6 ounce) salmon fillets
1 (8 ounce) package snow peas
1 (8 ounce) package sliced white mushrooms
1 cup matchstick-cut carrots

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.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 33 g, Cholesterol 74.7 mg, Fat 12.7 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 2.5 g, Sodium 1477.8 mg, Sugar 27.3 g

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