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Teriyaki Style Salmon ‘En Papillote’

(1 votes, average: 5.00 out of 5)

4 servings

This recipe combines two great things: teriyaki flavoring and the gentle cooking method known as “en papillote.” Together, you’ll love how easy it is to cook salmon this way and how delicious the outcome...

Ingredients

1 cup soy sauce

1 cup seasoned rice vinegar

1 tablespoon maple syrup

1 garlic clove, smashed flat, skin removed, and left whole

4 thick-cut fillets of salmon, skin removed (6-8 ounces each)

4 teaspoons sesame oil

2 red frying peppers, cored and julienned

2 yellow banana peppers, cored and julienned

1-inch piece ginger root, peeled and julienned

4 scallions, white parts only, shredded

4 teaspoons toasted sesame seeds, for garnish, divided (optional)

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Nutrition Facts

Calories

556 cals

Fat

33 g

Saturated Fat

7 g

Polyunsaturated Fat

11 g

Monounsaturated Fat

10 g

Carbohydrates

14 g

Sugar

6 g

Fiber

3 g

Protein

48 g

Sodium

3631 mg

Directions

Make the marinade: In a medium bowl beat together the soy sauce, rice vinegar, maple syrup, and smashed garlic clove with a fork. Gently press the garlic clove into the marinade to release its juices.
Place the salmon fillets into a gallon freezer bag in a single layer. Pour the marinade over them, massaging it into the fish fillets until they are well coated. Seal bag. Place in the fridge and let marinate for at least 30 minutes or up to 2 hours. Turn bag once or twice to evenly distribute the marinade.
Preheat the oven to 425F degrees. Place a full cookie sheet onto the center shelf of the oven.
Tear off 4 squares of parchment paper or aluminum foil, large enough to comfortably hold one salmon fillet each. If lining the foil with parchment paper, make it the same size as the foil and lay it on the dull side of the foil. Remove the salmon fillets from the marinade. Reserve the marinade discarding the garlic.
Tip 1 teaspoon of sesame oil into the center of the left side of each foil/parchment square. Divide the peppers, ginger, and scallions between the 4 squares in equal amounts. Toss the veggies with the oil on each square. Moisten the veggies with 1 tablespoon of the marinade. Lay a salmon fillet on top of ½ the vegetables in each packet. Pile with the rest on top of it. Spoon 1 tablespoon of the marinade over the fish and veggies.
To make the packets: fold the foil in half over the fish and veggies. Starting from the fold, tightly twist and roll the sides of the packet together to seal, leaving one corner open. Repeat with the other 3 packets. Add any remaining marinade to the packets and close. The finished packets should have the look of giant empanadas.
Lay the packets on the hot cookie sheet in a single layer and bake in the oven for 10-15 minutes, depending on the thickness of the fish. Remove from the oven. Let sit on the baking sheet for 5 minutes before opening.
Carefully open the packets -- there will be steam! You can plate the fish and vegetables or serve them in the half-open packets. Sprinkle the salmon and veggies with toasted sesame seeds if using.

Chef Tips

If you can’t find red frying or yellow banana peppers, never fear. Regular red and yellow peppers will do the job.

To make a more traditional teriyaki marinade, swap out the maple syrup for 2 tablespoons of granulated sugar (maple sugar is twice as sweet spoon for spoon) and place the soy sauce, rice vinegar, sugar, and garlic Into a small saucepan. Bring to a boil over a high flame. Turn off the heat. Stir to dissolve the sugar. Cover. Set aside to cool and let flavors infuse. When at room temperature, use to marinate the salmon as per recipe.

If you prefer, you can marinate the salmon a dish in a single layer and cover with plastic wrap.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.