Tiffany's Asian-Infused Salmon Packets

Tiffany's Asian-Infused Salmon Packets

2
Reynolds Wrap(R) Non-Stick Aluminum Foil 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."

Ingredients {{adjustedServings}} servings 411 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1478 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Place a sheet of Reynolds Wrap(R) 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.
  3. 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.
  4. Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
  5. Slide packets onto grill.
  6. 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.
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Footnotes

  • 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.
  • Here's a video showing this handy kitchen tip.
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Reviews 2

  1. 2 Ratings

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Lisa Blanda Luna
5/24/2014

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!

StephH
2/22/2015

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.