Baked Honey Teriyaki Salmon in Parchment

I’m sure you use or are probably aware of the technique of cooking in parchment paper. The French call it ‘en papillote, the Italians ‘al cartoccio but we Canadians just call it cooking in parchment. This simple, yet elegant culinary tradition infuses the meats, vegetables and herbs together to create unbelievable flavor. Not only does this enclosed packet keep delicate foods like fish moist and intact but cuts down on your clean-up time. It is a super easy way to cook for one and not have lots of leftovers. 

Since fall is upon us and we are back to more of those oven meals, HONEY TERIYAKI SALMON  is the perfect, no-fuss Sunday meal.

Honey Teriyaki Salmon
Yum
Print Recipe
Servings
4
Servings
4
Honey Teriyaki Salmon
Yum
Print Recipe
Servings
4
Servings
4
Ingredients
Honey Teriyaki Sauce
Servings:
Instructions
Honey Teriyaki Sauce
  1. In a small saucepan, whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger & sesame oil. Bring to a boil over medium heat. In a small bowl, whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture; boil for 1 minute, stirring constantly. Remove from heat & allow to cool slightly about 5-10 minutes.
Salmon & Veggies
  1. Toss broccoli & carrots in olive oil; season with salt & pepper. Cut 4 sheets of 14-inch lengths of parchment paper. Divide broccoli & carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate the salmon over veggies.
  2. Preheat oven to 400 F. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of parchment inward & seal then roll edges up, leaving a little room for heat to circulate, not wrapping to tightly. Place packets on a baking sheet. Bake until salmon is cooked through, about 25 minutes. Serve with white or brown rice if desired & remaining sauce. Sprinkle with green onions.
Recipe Notes
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