This quick and healthy recipe for Teriyaki Microwave Salmon Parcels uses the microwave to steam salmon with a rich Japanese sauce and fresh vegetables in parchment paper. Ready in 10 minutes with minimal cleanup!
This quick and healthy recipe uses the microwave to steam salmon with teriyaki sauce and fresh vegetables in parchment paper. It's ready in minutes and requires minimal cleanup.
When I'm pressed for time but still want a wholesome meal, Teriyaki Microwave Salmon Parcels are my go-to. Plus, you can make your own teriyaki sauce in minutes (recipe below), or use store bought for an even easier meal!
This dish features tender salmon fillets paired with crisp snap peas and sweet red bell peppers, all enveloped in a savory-sweet teriyaki sauce.
The best part? It's ready in under 10 minutes, making it perfect for those busy evenings when you need something quick yet satisfying.
The combination of the rich, umami-packed teriyaki sauce with the natural flavors of the salmon and vegetables creates a harmonious blend that's both comforting and refreshing.
The salmon turns out moist and flaky, while the vegetables retain a pleasant crunch, offering a delightful contrast in textures.
By placing the salmon and veggies in parchment paper (aka Salmon en Papillote) and microwaving them, they steam in their own moisture, locking in flavors and nutrients.
This method ensures minimal cleanup, which is always a bonus. I often serve these parcels over a bed of steamed rice or alongside some noodles to make it a complete meal.
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Why You'll Love This Recipe
- Quick Preparation: Ready in under 10 minutes, making it ideal for busy schedules.
- Healthy Ingredients: Combines lean protein from salmon with nutrient-rich vegetables.
- Minimal Cleanup: Cooking in parchment paper means less mess to deal with afterward.
- Flavorful: The homemade teriyaki sauce adds a rich, savory-sweet taste that complements the salmon perfectly. Short on time? Just use store bought teriyaki sauce!
- Versatile: Easily adaptable with different vegetables or sauces to suit your preferences.
Ingredients
You only need simple pantry ingredients for this recipe!
- Salmon Fillets: The star of the dish, providing a rich source of omega-3 fatty acids. Trout is a great substitute.
- Snap Peas: Adds a crisp texture and subtle sweetness. Snow peas or green beans can work as well.
- Red Bell Pepper: Offers vibrant color and a sweet, juicy flavor. Yellow or orange bell peppers are great alternatives.
- Sesame Seeds: Used for garnish, adding a slight crunch and visual appeal. Optional but recommended.
For the teriyaki sauce (if making it homemade)
- Soy Sauce: Forms the base of the teriyaki sauce, providing umami depth. Tamari can be used for a gluten-free option.
- Honey or Brown Sugar: Balances the soy sauce's saltiness. Maple syrup or agave nectar are good substitutes.
- Rice Vinegar: Enhances the sauce with mild acidity. Apple cider vinegar can be used if needed.
- Sesame Oil: Adds a nutty aroma. A drizzle of olive oil can work, though the flavor will differ.
- Garlic: Adds a pungent, savory note. Garlic powder can be used in a pinch.
- Ginger: Provides warmth and a slight spiciness. Ground ginger can replace fresh, using half the amount.
See the recipe card for quantities and method.
Instructions
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
For Teriyaki Sauce (if not using store bought)
In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Simmer for a few minutes in a frying pan.
TIP: Alternatively, you can make the teriyaki sauce in the microwave. Mix together in a microwave safe bowl, and also whisk in ½ teaspoon cornstarch. Microwave for about 1 minute to heat and thicken slightly.
For the salmon parcels
Cut two large sheets of parchment paper.
Place one salmon fillet in the center of each parchment sheet, then surround it with the snap peas and sliced bell pepper.
Drizzle 1-2 tablespoons of the teriyaki sauce over each salmon fillet and the vegetables.
Lightly season with salt and pepper and sprinkle with the sesame seeds.
Pleast the parchment paper over the salmon and vegetables, then pleat the edges tightly to form a sealed packet. Ensure no steam can escape during cooking, but leave room for the steam/air to circulate.
Place a parchment packet on a microwave-safe plate. Microwave on high power for 5 minutes or until the salmon is cooked, depending on the thickness of the salmon (adjust by 30-second intervals if needed).
The parchment will puff up as it steams. Check for doneness by carefully opening the packet (watch for steam) and ensuring the salmon flakes easily with a fork.
Serving Suggestions
- Over steamed jasmine or basmati rice
- Paired with soba or rice noodles
- Alongside a simple cucumber and sesame salad
- Served with miso soup for a Japanese-inspired meal
- In a sushi bowl with avocado and seaweed
- With a side of roasted sweet potatoes
- On top of a mixed greens salad with sesame dressing
Variations
- Spicy Kick: Add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki sauce.
- Alternative Vegetables: Try broccoli florets, zucchini slices, or asparagus spears.
More Fish and Seafood Recipes
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📖 Recipe
Teriyaki Microwave Salmon Parcels
Equipment
- Microwave
Ingredients
For the Teriyaki Sauce (or use store bought):
- 3 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- ½ teaspoon grated ginger or ¼ teaspoon ground ginger
For the Salmon Parcels:
- 2 skinless salmon fillets 4 oz each
- 1 cup snap peas
- 1 red bell pepper deseeded and thinly sliced
- Salt and pepper to taste
- 1 teaspoon sesame seeds for garnish
Instructions
For Teriyaki Sauce (if not using store bought)
- In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Simmer for a few minutes in a frying pan. Alternatively, you can make the teriyaki sauce in the microwave. Mix together in a microwave safe bowl, and also whisk in ½ teaspoon cornstarch. Microwave for about 1 minute to heat and thicken slightly.
For the salmon parcels
- Cut two large sheets of parchment paper.
- Place one salmon fillet in the center of each parchment sheet, then surround it with the snap peas and sliced bell pepper.
- Drizzle 1-2 tablespoons of the teriyaki sauce over each salmon fillet and the vegetables.
- Lightly season with salt and pepper and sprinkle with the sesame seeds.
- Fold the parchment paper over the salmon and vegetables, then fold the edges tightly to form a sealed packet. Ensure no steam can escape during cooking, but leave room for the steam/air to circulate.
- Place a parchment packet on a microwave-safe plate. Microwave on high power for 5 minutes or until the salmon is cooked, depending on the thickness of the salmon (adjust by 30-second intervals if needed).
- The parchment will puff up as it steams. Check for doneness by carefully opening the packet (watch for steam) and ensuring the salmon flakes easily with a fork.
- Repeat with the second packet if your microwave cannot accommodate both at once. Cook for a few minutes longer if cooking two at once.
- Pair with steamed rice or noodles for a complete meal.
Notes
- Use high-quality salmon for the best flavor and texture.
- Don't overcook the salmon-microwave times may vary based on thickness.
- Seal the parchment tightly to trap steam for even cooking.
- Experiment with vegetables-firmer veggies might need a minute longer to cook.
- Taste the teriyaki sauce before adding to adjust sweetness or saltiness as needed.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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