We love salmon and I’m always keen to find new ways of cooking it, so when Bacofoil asked if I’d like to try out Dean Edwards’ Teriyaki Glazed Salmon Parcels, using their 2 in 1 Parchment & Foil, I jumped at the idea! Although baked the salmon steaks effectively steam in their own individual parchment and foil parcels which are served and add a lovely talking point to the meal.
Marinating, decorating, parcelling and baked ready to eat!
This dish is simple to prepare, you start by marinating the skinless salmon steaks in a home-made teriyaki glaze for 20 minutes and then you place lime slices onto circles of the Bacofoil 2 in 1 Parchment & Foil (I cut mine all together), top with the salmon and scatter with spring onion and red chilli slices. The circles are then folded over, crimped, leaving a gap for a little more glaze to be added, before being sealed and baked.
We love chillies so I added an extra one for good measure and I have to say everyone thoroughly enjoyed this dish. Do watch the video to benefit from Dean’s tips during the preparation, especially the crimping stage! My first parcel was a bit of a hodge podge but I soon got the hang of it and ended up with perfect semi-circular parcels!
- 4 small skinless salmon fillets
- 40ml light soy sauce
- 40ml ketjap manis
- 80ml mirin or dry sherry
- 1tbps olive oil
- 1 thumb-sized piece of ginger, grated
- 2 cloves garlic, crushed
- 1 red chilli finely sliced
- 2 limes sliced thinly
- 5-6 spring onions, sliced
- Bacofoil 2 in 1 Parchment & Foil
- 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.
I’m sure there a lots of other dishes and especially sweet ones that could be cooked in this way so I’m off to go an experiment! Now where are those bananas?
For more baked salmon recipe inspiration you might like the following:
Salmon Baked in Breadcrumbs & Parmesan Topping – Coffee & Vanilla
Saumon en Papillote – Croque Maman
Baked Salmon for Christmas – Recipes from a Pantry
Salmon Noodles with Soba Noodles – Supergolden Bakes
Salmon with Salsa Verde and Tomatoes – It’s not easy being greedy
Beetroot with Baked Salmon with Roasted New Potatoes – Fuss Free Flavours
Salmon & Red Pepper Cannelloni – Emily’s Recipes & Reviews
Roasted Salmon with Roasted Beetroot & Horseradish – Family Friends Food
NB: This is a commissioned post for Bacofoil.
51 comments
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Amy Fidler
16/05/2017 at 8:48 am (UTC 1) Link to this comment
Great recipe x especially on the BBQ x
Camilla
16/05/2017 at 1:25 pm (UTC 1) Link to this comment
Thanks Amy:-)
Amy Fidler
03/04/2017 at 7:45 am (UTC 1) Link to this comment
love salmon,this is delicious x
Lisa Williams
25/12/2015 at 12:04 pm (UTC 1) Link to this comment
Delicious I am a big Japanese flavours fan and this looks so tasty
Heather Haigh
25/10/2015 at 5:05 pm (UTC 1) Link to this comment
I’ve made these a couple of times (using a gluten free soy sauce) and they are really yummy.
Camilla
25/10/2015 at 10:34 pm (UTC 1) Link to this comment
Great Heather, glad you like the recipe;-)
Brian Jones
05/10/2015 at 1:11 pm (UTC 1) Link to this comment
Salmon is a rarity for us due to living in a landlocked country but we do get it occasionally and love doing salmon teriyaki, never considered wrapping it and cooking it in a parcel… Sounds interesting and well worth a try.
Camilla
05/10/2015 at 2:17 pm (UTC 1) Link to this comment
Gosh I’ve never considered that! Yes a fab way of cooking:-)
Ruth Hedges
05/10/2015 at 10:46 am (UTC 1) Link to this comment
Salmon is my most favourite fish and i love trying different ways to cook it so will try this! Thanks for sharing.
Anthea Holloway
04/10/2015 at 4:00 pm (UTC 1) Link to this comment
I love the sound of these!
Camilla
05/10/2015 at 2:39 pm (UTC 1) Link to this comment
Thanks Anthea:-)
Elaina Newton (@TheRisingSpoon)
02/10/2015 at 5:37 pm (UTC 1) Link to this comment
How interesting! I’ve never seen a product with parchment on the inside & foil on the outside. I love baking salmon wrapped in parchment, so this must be the best of both worlds!
Camilla
02/10/2015 at 5:53 pm (UTC 1) Link to this comment
It really is Elaine, I can thoroughly recommend it:-)
LauraOinAK
02/10/2015 at 6:20 am (UTC 1) Link to this comment
We often wrap our fish in foil for baking, too. But, I’ve never seen the 2 in one parchment lined foil like this.
Salmon is a particular favorite in our house and I’m sure I’d love the flavors in this particular dish.
Camilla
02/10/2015 at 2:04 pm (UTC 1) Link to this comment
Yes I’m sure you’d like it and the parchment/foil makes for a much stronger package!
Mark
30/09/2015 at 12:12 pm (UTC 1) Link to this comment
Great salmon dish and healthy as well. Thanks for your sharing.
Camilla
30/09/2015 at 4:12 pm (UTC 1) Link to this comment
Thanks Mark:-)
pooja khanns
30/09/2015 at 7:16 am (UTC 1) Link to this comment
wonderful recipe 🙂
Camilla
30/09/2015 at 4:13 pm (UTC 1) Link to this comment
Thanks Pooja:-)
DANIELLE VEDMORE
29/09/2015 at 8:40 pm (UTC 1) Link to this comment
Yum! They look delicious – I needed a new way of doing salmon we are getting quite bored of the usual slice of lemon on top lol. Have bookmarked x
Camilla
30/09/2015 at 12:13 am (UTC 1) Link to this comment
Great Danielle:-)
Amanda@ChewTown
29/09/2015 at 6:35 am (UTC 1) Link to this comment
I love cooking fish in parcel method. Its just so easy and results in such juicy and flavourful fish! You’ve reminded me that I haven’t made fish like this in AGES!
Camilla
29/09/2015 at 4:10 pm (UTC 1) Link to this comment
Glad to be an aide memoire:-)
Prateek
27/09/2015 at 11:03 am (UTC 1) Link to this comment
Great recipe, I personally love anything cooked in steam in a parcel/paper/leaf wraps .Definitely will try!
Camilla
27/09/2015 at 11:24 am (UTC 1) Link to this comment
Great Prateek, I’m sure you’ll love it!
peter @feedyoursoultoo
25/09/2015 at 5:52 pm (UTC 1) Link to this comment
The flavor looks wonderful and I really like the cooking technique with the foil.
Camilla
25/09/2015 at 11:32 pm (UTC 1) Link to this comment
Thanks Peter:-)
Tara
25/09/2015 at 4:33 pm (UTC 1) Link to this comment
We a parchment wrapped salmon pouches last night. Wow, I love the idea of the foil and parchment together, that is brillaint!!
Camilla
25/09/2015 at 4:52 pm (UTC 1) Link to this comment
Well that’s spooky! Hopefully you’ll be able to find some in the States!
Helen @ family-friends-food.com
24/09/2015 at 1:05 pm (UTC 1) Link to this comment
This looks delicious – we eat a lot of salmon so always good to have some new ideas of how to cook it. I’ll have to keep an eye out for that parchment backed foil. What a great idea!
Camilla
24/09/2015 at 11:08 pm (UTC 1) Link to this comment
Thanks Helen, yes we try to have it once a week. The foil backed parchment is so versatile:-)
Emily
24/09/2015 at 12:34 pm (UTC 1) Link to this comment
I love teriyaki so much and make a similar dish quite a lot. Interested by the baking parchment too though – will have to try that one! Thanks for including my recipe xx
Camilla
24/09/2015 at 11:10 pm (UTC 1) Link to this comment
Pleasure Emily:-)
nazima
24/09/2015 at 12:08 pm (UTC 1) Link to this comment
I love the parchment foil and use it exactly this way. Nice flavours on your salmon!
Camilla
24/09/2015 at 11:12 pm (UTC 1) Link to this comment
Thanks Nazima:-)
shobha
24/09/2015 at 11:50 am (UTC 1) Link to this comment
This is really good and a healthy option too.My hubby’s favourite fish.. I will make it for him.
Camilla
24/09/2015 at 11:13 pm (UTC 1) Link to this comment
That’s great to hear Shobha, do let me know what he thinks!
Becca @ Amuse Your Bouche
24/09/2015 at 10:44 am (UTC 1) Link to this comment
I love the sound of that teriyaki glaze! I wonder what else you could put it on, maybe I should try a tofu version 🙂
Camilla
24/09/2015 at 11:15 pm (UTC 1) Link to this comment
Thanks Becca although I can’t really take the credit but will on behalf of Dean Edwards:-) Yes I think tofu would work well too!
Maya Russell
24/09/2015 at 8:10 am (UTC 1) Link to this comment
Looks great. You have to add a bit of chilli, I think.
Camilla
24/09/2015 at 11:17 pm (UTC 1) Link to this comment
Thanks Maya-)
Martina Evans
24/09/2015 at 12:48 am (UTC 1) Link to this comment
Ooh, I do love me a bit of some salmon. Thanks for the recipe. I think I’m gonna give it a try. Wish me luck!
Camilla
24/09/2015 at 11:18 pm (UTC 1) Link to this comment
It’s so simple Martina, Dean has come up with fab dish here!
Paul Wilson
24/09/2015 at 12:05 am (UTC 1) Link to this comment
I love salmon.teriyaki.
Camilla
24/09/2015 at 12:16 am (UTC 1) Link to this comment
Me too:-)
Margot @ Coffee & Vanilla
23/09/2015 at 9:07 pm (UTC 1) Link to this comment
Looks mouthwatering!! 🙂 Aluminium foil parcels seem such a good idea, thank you for sharing.
Camilla
23/09/2015 at 11:30 pm (UTC 1) Link to this comment
Thanks Margot – the foil is backed with parchment so best of both worlds!
Helene @Croque-Maman
23/09/2015 at 6:53 pm (UTC 1) Link to this comment
We love salmon in our household so thank u for sharing all these new delicious ways to enjoy it!
Camilla
23/09/2015 at 11:31 pm (UTC 1) Link to this comment
So good for you and delicious a definite win/win:-)
Bintu | Recipes From A Pantry
23/09/2015 at 3:50 pm (UTC 1) Link to this comment
I would love to try out the recipe – and I think the 2 in one parchment and foil is a brilliant idea.
Camilla
23/09/2015 at 11:31 pm (UTC 1) Link to this comment
Thanks Bintu – yes a fabulous invention!
10 fabulous fish recipes | Foodies 100
25/09/2015 at 10:02 am (UTC 1) Link to this comment
[…] do like my fish to have a flavour-some kick, I can just imagine how good Fab Food 4 All’s teriyaki glazed salmon parcels must […]