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5 from 10 votes

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


  • 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


  • 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.