Teriyaki BBQ Salmon

Teriyaki BBQ Salmon

Now I’m not going to lie; there is a lot of sodium and sugar in this recipe but it is insane yum.  I try to avoid corn syrup and such but this is probably one of the only times I will compromise.  This is also a great recipe if you are introducing salmon into your diet because the flavour from these sauces almost mask the taste of the fish.  Also, again I love using the tinfoil packages because even if the fish is slightly overcooked you can’t really tell because it is being steamed.  Try this recipe, you can’t go wrong with it.

Serves 4

4 x 3.5 ounce salmon fillets, washed and patted dry

1/3 Cup BBQ sauce

1/3 Cup Garlic or Honey Garlic Sauce

1/3 Cup teriyaki Sauce

salt

peppers

Preheat oven to 425

– Combine the 3 sauces in a bowl and set aside

– Cut off 4 pieces of tin foil, about the length of a baking sheet.

– spoon about 2 tbsps of the sauce mixture in the centre of each piece of tin foil.

– Season the bottom of each piece of fish and place on top of the sauce in the middle of the tin foil (seasoned side down on top of the sauce).

– Season the top of the salmon fillet with salt and pepper and then top with another 2 tbsp of the sauce mixture.

– Take the 2 ends of the length of the tin foil and bring them together.  Then fold them over each other over and over again to where the seam is over the fish.

– Then Fold the foil over on the ends (width) on the side of the fish.

– You should be left with an airtight pouch about the size of a brick or a smidge smaller.

– Lay the pouches on a baking sheet.

– Bake the fish for 18 to 23 minutes, depending on the thickness of the fish.

– Remove from oven and turn the broiler on in the oven at medium-high heat; 450 if your oven allows.

– Open up each pouch but leave the fish in it.  Try to keep the pouch in the shape of a bowl to keep the sauce in,

– Evenly spread the remaining sauce on the top of each salmon fillet, approximately 1 tbsp per fillet.

– Place the fish back in the oven, under the broiler to carmelize the sauce on the fish.  Do not walk away at this point because it should carmelize within a minute.

– Serve immediately

Notes:

1.  This recipe is really about method versus the sauces, feel free to switch up the sauces with ones you know you like.

2.  You can use parchment paper in place of foil here but it is a little trickier to keep folded in the right shape.

3.  You cannot use tin foil in this recipe if you are going to be using lemon juice; the acid and the tin foil do not mix and will make your dinner funky.