Teriyaki Glazed Salmon Parcels

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!

5 from 10 votes

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Teriyaki Glazed Salmon Parcels

Delicious and simple these Teriyaki Glazed Salmon Parcels are packed with flavour aided by red chilli and spring onions.

Course Main

Cuisine Japanese

Prep Time 25 minutes

Cook Time 14 minutes

Total Time 39 minutes

Servings 4

Author Dean Edwards

Ingredients

• 4 small skinless salmon fillets
• 40 ml light soy sauce
• 40 ml ketjap manis
• 80 ml mirin or dry sherry
• 1 tbps 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

Instructions

1. Place the salmon fillets into a baking dish, then make the teriyaki sauce by mixing the soy, ketjap manis, mirin, oil, ginger and garlic.
2. Pour half of the marinade over the fillets, clingfilm then leave to stand for 20 minutes.
3. Lay a sheet of Bacofoil 2 in 1 Parchment & Foil onto your work surface, fold in half then cut a semi circular shape.
4. 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.
5. Place onto a baking tray then pop into a pre-heated oven set at 200c / gas mark 6 for 12–14 minutes.
6. 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.