Looking for a healthy, no-fuss dinner that’s packed with flavor? These Teriyaki Salmon and Vegetable Foil Packets are the answer! Tender, flaky salmon is paired with crisp vegetables and smothered in a savory homemade teriyaki sauce, all wrapped in foil for a mess-free, flavor-sealed meal. Perfect for weeknight dinners, meal prep, or even grilling season!
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Why You’ll Love This Recipe
One-Pan Wonder – Minimal cleanup with everything cooked in a foil packet.
Flavor-Packed – Sweet and savory teriyaki sauce infuses the fish and veggies perfectly.
Customizable – Use your favorite vegetables or whatever’s in season.
Healthy & Balanced – Protein, fiber, and nutrients all in one packet.
Great for Grilling or Baking – Versatile enough for any cooking method.
Ingredients You’ll Need
For the Teriyaki Salmon Packets:
4 salmon fillets (about 6 oz each, skin removed)
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, sliced into half moons
1 carrot, julienned or thinly sliced
1 tbsp sesame oil (or olive oil)
Salt and pepper to taste
4 sheets of heavy-duty aluminum foil (about 12×16 inches each)
For the Homemade Teriyaki Sauce:
¼ cup low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch + 2 tsp water (optional, for thickening)
For Garnish & Serving:
1 tbsp sesame seeds
2 green onions, thinly sliced
Steamed jasmine or brown rice
Lime wedges (optional)
Tools You’ll Need
Mixing bowls
Whisk
Measuring cups and spoons
Small saucepan (if thickening the sauce)
Baking sheet (for oven cooking)
Tongs or spatula
Step-by-Step Instructions
Step 1: Preheat Your Oven or Grill
Preheat the oven to 400°F (200°C), or preheat your grill to medium-high heat.
Step 2: Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
If you prefer a thicker sauce, heat it in a small saucepan and stir in the cornstarch slurry. Simmer for 2–3 minutes until it thickens slightly. Let cool.
Step 3: Prep the Foil Packets
Lay out 4 sheets of heavy-duty aluminum foil.
Divide the vegetables evenly between the packets and drizzle with a little sesame oil. Season with a pinch of salt and pepper.
Place a salmon fillet on top of the veggies in each packet.
Step 4: Add the Sauce
Spoon 1½ to 2 tablespoons of the teriyaki sauce over each salmon fillet.
Fold the foil over the salmon and vegetables to create a sealed packet—fold the edges tightly to prevent leaks.
Step 5: Bake or Grill
Oven: Place the foil packets on a baking sheet and bake for 18–20 minutes, or until the salmon flakes easily with a fork.
Grill: Place packets on the grill, cover, and cook for 15–18 minutes, rotating halfway through.
Step 6: Serve & Garnish
Carefully open the foil packets (watch out for steam).
Sprinkle with sesame seeds and sliced green onions.
Serve the contents of each packet over a bed of steamed rice, with lime wedges on the side if desired.
Tips for Perfect Teriyaki Salmon Foil Packets
Use Fresh Salmon – It cooks more evenly and delivers the best flavor.
Cut Veggies Evenly – This ensures everything cooks at the same rate.
Don’t Overcook – Salmon is done when it flakes easily and is opaque in the center.
Foil Folding Tip – Double-fold the edges of the foil for a secure, leak-proof seal.
Serving Suggestions
Steamed Jasmine or Brown Rice – Soaks up that tasty teriyaki sauce perfectly.
Chilled Cucumber Salad – Adds a refreshing crunch to the meal.
Pineapple Salsa – Sweet and tangy flavors balance the savory teriyaki beautifully.
Soba Noodles – For a fun, traditional twist.
How to Store & Reheat
Storing:
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Foil packets can be stored sealed or unwrapped.
Reheating:
Oven: Reheat at 300°F (150°C) for 10 minutes in foil.
Microwave: Transfer contents to a microwave-safe dish and heat in 30-second intervals.
Frequently Asked Questions
- Can I use frozen salmon?
Yes, but make sure it’s fully thawed and patted dry before using to avoid excess moisture in the packet. - Can I use store-bought teriyaki sauce?
Definitely! Just adjust the amount based on taste and sodium levels. - Can I prep these ahead of time?
Yes! Assemble the packets and store them in the fridge up to 24 hours in advance. - What veggies work best?
Try snap peas, mushrooms, green beans, or even baby spinach for variety.
Final Thoughts
Teriyaki Salmon and Vegetable Foil Packets are a smart, delicious way to bring healthy, bold flavors to the dinner table with zero hassle. Whether you’re baking in the oven or grilling outside, this recipe locks in the moisture and flavor, giving you a juicy, satisfying meal every single time.
Make a batch tonight, and enjoy the simplicity and flavor! Don’t forget to leave a review and share your foil packet creations—I’d love to see them!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 380 | Protein: 30g | Carbohydrates: 20g | Fat: 20g | Fiber: 3g | Sodium: 550mg
Teriyaki Salmon and Vegetable Foil Packets
- Total Time: 35 minutes
Description
Looking for a healthy, no-fuss dinner that’s packed with flavor? These Teriyaki Salmon and Vegetable Foil Packets are the answer! Tender, flaky salmon is paired with crisp vegetables and smothered in a savory homemade teriyaki sauce, all wrapped in foil for a mess-free, flavor-sealed meal. Perfect for weeknight dinners, meal prep, or even grilling season!
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Teriyaki Salmon Packets:
4 salmon fillets (about 6 oz each, skin removed)
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, sliced into half moons
1 carrot, julienned or thinly sliced
1 tbsp sesame oil (or olive oil)
Salt and pepper to taste
4 sheets of heavy-duty aluminum foil (about 12×16 inches each)
For the Homemade Teriyaki Sauce:
¼ cup low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch + 2 tsp water (optional, for thickening)
For Garnish & Serving:
1 tbsp sesame seeds
2 green onions, thinly sliced
Steamed jasmine or brown rice
Lime wedges (optional)
Instructions
Step 1: Preheat Your Oven or Grill
Preheat the oven to 400°F (200°C), or preheat your grill to medium-high heat.
Step 2: Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
If you prefer a thicker sauce, heat it in a small saucepan and stir in the cornstarch slurry. Simmer for 2–3 minutes until it thickens slightly. Let cool.
Step 3: Prep the Foil Packets
Lay out 4 sheets of heavy-duty aluminum foil.
Divide the vegetables evenly between the packets and drizzle with a little sesame oil. Season with a pinch of salt and pepper.
Place a salmon fillet on top of the veggies in each packet.
Step 4: Add the Sauce
Spoon 1½ to 2 tablespoons of the teriyaki sauce over each salmon fillet.
Fold the foil over the salmon and vegetables to create a sealed packet—fold the edges tightly to prevent leaks.
Step 5: Bake or Grill
Oven: Place the foil packets on a baking sheet and bake for 18–20 minutes, or until the salmon flakes easily with a fork.
Grill: Place packets on the grill, cover, and cook for 15–18 minutes, rotating halfway through.
Step 6: Serve & Garnish
Carefully open the foil packets (watch out for steam).
Sprinkle with sesame seeds and sliced green onions.
Serve the contents of each packet over a bed of steamed rice, with lime wedges on the side if desired.
Notes
Use Fresh Salmon – It cooks more evenly and delivers the best flavor.
Cut Veggies Evenly – This ensures everything cooks at the same rate.
Don’t Overcook – Salmon is done when it flakes easily and is opaque in the center.
Foil Folding Tip – Double-fold the edges of the foil for a secure, leak-proof seal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American
