Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Asian Sauce:

Directions

Instructions Checklist
  • Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.

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  • Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.

  • Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.

  • Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.

  • Slide packets onto grill.

  • Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

Reynolds Kitchens Tips:

Foil packets help lock in flavor & moisture. Place ingredients on dull side of a 12" sheet of Reynolds Wrap® Non-Stick Foil. Bring up edges and fold, leaving room at top.

Nutrition Facts

411 calories; protein 41.8g; carbohydrates 33g; fat 12.7g; cholesterol 74.7mg; sodium 1477.8mg. Full Nutrition
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