Teriyaki Glazed Salmon Parcels
User Reviews
5
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Prep Time
25 mins
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Cook Time
14 mins
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Total Time
39 mins
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Servings
4
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Course
Main Course
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Cuisine
Japanese
Teriyaki Glazed Salmon Parcels
Description
Teriyaki Glazed Salmon Parcels combine skinless, small salmon fillets with a teriyaki-inspired marinade that balances sweet, salty, and tangy notes through soy sauce, ketjap manis, and mirin. Fresh ginger and garlic add warmth, while sliced red chili introduces a mild heat. The preparation involves marinating the salmon briefly then enclosing each fillet with lime slices, chili, and spring onions in parchment and foil parcels. Baking the sealed parcels at 200°C for 12 to 14 minutes gently cooks the fish while locking in juices and flavors, resulting in tender salmon with an aromatic glaze.
The combination of ingredients gives the parcels a layered flavor profile that holds up well when served alongside lightly cooked Chinese greens or steamed rice, adding freshness and texture contrast. The easy assembly and clean baking method also make it convenient for a simple yet thoughtful meal presentation.
Using the marinade both to soak and lightly pour on the parcel before sealing helps enhance flavor penetration while retaining moisture. Serving the parcels whole lets each diner enjoy the steam and aroma upon opening at the table.
Ingredients
- 4 salmon fillets small, skinless
- 40 ml soy sauce light
- 40 ml ketjap manis
- 80 ml mirin or dry sherry
- 1 olive oil tbsp
- 1 ginger grated, thumb-sized piece
- 2 cloves garlic crushed
- 1 red chilli finely sliced
- 2 lime sliced thinly
- 5-6 spring onions sliced
- Bacofoil 2 in 1 Parchment & Foil
Instructions
- Place the salmon fillets into a baking dish, then make the teriyaki sauce by mixing the soy, ketjap manis, mirin, oil, ginger and garlic.
- Pour half of the marinade over the fillets, clingfilm then leave to stand for 20 minutes.
- Lay a sheet of Bacofoil 2 in 1 Parchment & Foil onto your work surface, fold in half then cut a semi circular shape.
- Place 4 slices of lime onto one side then top with the salmon fillet, sliced chilli and spring onions, fold over then crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in a tablespoon of the reserved teriyaki marinade then twist to seal. Repeat this process with the other fillets.
- Place onto a baking tray then pop into a pre-heated oven set at 200c / gas mark 6 for 12–14 minutes.
- Take the parcels to the table; tear open before serving with some stir-fried Chinese greens or a portion of rice.
User Reviews
Overall Rating
5
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