Teriyaki Salmon Parcels 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

PARCHMENT TERIYAKI SALMON RECIPE BY TASTY



Parchment Teriyaki Salmon Recipe by Tasty image

Here's what you need: carrot, broccoli floret, olive oil, salt, pepper, skinless salmon, teriyaki sauce, parchment paper

Provided by Tasty

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 8

½ cup carrot, thinly sliced
1 cup broccoli floret
olive oil, to taste
salt, to taste
pepper, to taste
6 oz skinless salmon
2 tablespoons teriyaki sauce
parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Steps:

  • Preheat oven to 350°F (180°C).
  • Fold the parchment paper in half, then open up.
  • On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
  • Lay the salmon on the veggies, and pour on teriyaki sauce.
  • Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  • Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  • Enjoy!

Nutrition Facts : Calories 693 calories, Carbohydrate 21 grams, Fat 49 grams, Fiber 7 grams, Protein 39 grams, Sugar 8 grams

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