5 from 20 votes
Teriyaki Glazed Salmon Parcels
These Teriyaki Glazed Salmon Parcels feature small salmon fillets marinated briefly in a teriyaki sauce made from light soy, ketjap manis, and mirin, combined with fresh ginger, garlic, and chili. The fish is then carefully wrapped in foil parcels with lime slices and spring onions before baking. This method seals in moisture and infuses the salmon with the sweet-salty teriyaki flavor and a touch of heat from the chili, complemented by the citrusy brightness of lime. The parcels bake quickly at a high temperature, making a flavorful main that pairs well with stir-fried greens or rice.
Prep Time
25 mins
Cook Time
14 mins
Total Time
39 mins
Servings:
4
Course:
Main Course
Cuisine:
Japanese
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.
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