Teriyaki Salmon Foil Packets

baked teriyaki salmon recipe with broccoli and rice in a foil packet

5 from 1 vote

Teriyaki Salmon Foil Packets

These Teriyaki Salmon Foil Packets come together quickly with just a few simple ingredients. This is a 30 minute meal that your whole family will absolutely love! Making this baked teriyaki salmon in foil makes it moist, tender, and done in a flash.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 306kcal

Author: Lisa Longley

Ingredients

1 pound salmon fillets see note 1
1 cup instant rice
1/2 cup chicken stock
3/4 cup teriyaki sauce divided (see note 2)
1 teaspoon chili paste (optional)
1 tablespoon ginger (either paste from a tube or grated ginger)
2 garlic cloves minced
2 cups broccoli florets about one large head
sesame seeds for garnishing
green onions for garnishing

Instructions

Preheat your oven to 400 degrees Fahrenheit.
In a medium bowl, combine the rice, chicken stock, 1/2 cup of the teriyaki sauce, chili paste, ginger, and garlic cloves.
Rip off four square foil pieces. Place one fourth of the rice mixture in the center of each piece. Top with a salmon fillet and 1/2 cup of broccoli.
Top the salmon and broccoli with 1 tablespoon of teriyaki sauce (you will need 1/4 cup total to do all four packets.
Fold the sides of the foil packets up, lining them up together. Fold that down over itself a few times. Then fold up the ends. The packet should be fully sealed. Repeat with the other packets.
Bake for 20 minutes.
Serve, adding more teriyaki sauce on top as desired and garnishing with sesame seeds and green onions.

Notes

You can either ask your butcher to cut a pound of salmon into four equal pieces or you can grab a pound worth and cut it yourself.
There are many different types of Teriyaki Sauce on the market. I used Kikkomon. You want to use one that is more like a liquid than say a BBQ sauce. If you get a thicker brand, you will need to add more chicken sauce (probably 1/4 cup) to account for the lack of liquid.

Nutrition