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.

Recipe Summary

Servings:
4
Yield:
4 servings
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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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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2016
I made the recipe as written and grilled the packets. The flavor is absolutely delicious. I will say it made too much! So I froze half of it for future use. You can safely halve the ingredients of the glaze for the amount of salmon specified. Read More
(3)

Most helpful critical review

Rating: 3 stars
04/29/2018
Easy. It was good but not great. Sauce was a bit too gingery for my taste. Followed the recipe except I used sugar snap peas. And I used regular foil (rather than non-stick) sprayed with olive oil. There will be extra sauce so be sure to servie with rice. Read More
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/22/2015
I used this only as a guide, but what a tasty guide it was! I foil wrapped baked the salmon filets with just the sauce while I stir-fried veggies (onion, match stick carrots, red peppers, broccoli, rehydrated shiitake mushrooms, sugar snaps and green beans) and cooked chow mein noodles. Then, I added the remainder of the sauce to the veggies, stirred in the noodles and served the salmon on top of the veggie chow mein. I made the sauce as is, but substituted about a teaspoon of dried ginger and white wine vinegar for the rice vinegar, as that was what I had. Yummy! I would make this again. ...my way. Read More
(5)
Rating: 5 stars
05/24/2014
YUMMY, the fish was flaky and moist and the veggies perfectly steamed. So simple to make and great tasting!!! The grill was out of gas so I baked two fillets on rack in oven for 15 but check first. Mine was done but hubby's was still pink in middle (oops) I used red wine vinegar and canola oil because that is what I had on hand. Also no mushrooms, but I am sure any veggies would work. Used more sauce while cooking and added 1 clove of garlic. Will make again and easy clean up a plus! Read More
(4)
Rating: 5 stars
07/09/2016
I made the recipe as written and grilled the packets. The flavor is absolutely delicious. I will say it made too much! So I froze half of it for future use. You can safely halve the ingredients of the glaze for the amount of salmon specified. Read More
(3)
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Rating: 4 stars
01/08/2017
I wanted to fix something with an Asian flare and use up some Alaskan salmon. This recipe fit the bill! I didn't have any terrakki sauce,so I used plumb sauce,and low sodium soy sauce. Everything else I had,and this turned out to 4 stars delicious! Next time I'll make it with terrakki sauce and it will be a five star recipe for salmon! Very easy recipe and easy to clean up too! Read More
(2)
Rating: 4 stars
02/12/2019
We liked this but probably will not make it again since we have other salmon recipes that we like way better. Read More
(1)
Rating: 5 stars
01/02/2016
Absolutely delicious! Read More
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Rating: 3 stars
04/29/2018
Easy. It was good but not great. Sauce was a bit too gingery for my taste. Followed the recipe except I used sugar snap peas. And I used regular foil (rather than non-stick) sprayed with olive oil. There will be extra sauce so be sure to servie with rice. Read More
Rating: 5 stars
08/02/2016
It would be more helpful if I'm supposed to serve over hot cooked rice if the directions start by telling me to cook the rice. Otherwise very flavorful. I wasn't sure that 10 minutes would be enough but it was. Read More
Rating: 5 stars
10/15/2017
Delicious salmon recipe. I made this on the spur of a moment and had to substitute some ingredientDid not have fresh ginger so used dried ground ginger. Also did not have rice vinegar or sesame oil so used balsamic white vinegar and grape seed oil instead. Let the salmon marinade in sauce for about an hour and then baked in a 450 oven in stick free foil packets for 20 min. It was cooked perfect and delicious. Read More
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