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Salmon Teriyaki Baked in Foil Packets

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“I make sure to note in all my recipes involving salmon to use the brand True North Salmon. I absolutely believe it makes a difference in the quality of the finished dish. If you cant find True North, look for Atlantic Salmon from Gulf of Maine or Canada. This too is a good fresh option.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
  2. Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
  3. Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.) Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
  4. Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.
  5. Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.

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