Tiffany's Asian-Infused Salmon Packets

Recipe View Preheat grill to medium-high heat or oven to 450°F (232°C). (5 minutes)

Recipe View In a small bowl, whisk together the teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil, and red pepper flakes until well combined. Set aside. (2 minutes)

Recipe View Lay a sheet of non-stick aluminum foil on a flat surface with the non-stick (dull) side facing up. Place a salmon fillet in the center of the foil.

Recipe View Arrange 1/4 of the snow peas, mushrooms, and carrots around the salmon fillet. Spoon approximately 1 tablespoon of the teriyaki mixture over the fillet and vegetables. (5 minutes)

Recipe View Bring up the sides of the foil and fold down twice to create a sealed edge. Fold both ends of the foil tightly to seal the packet, ensuring there is enough room inside for heat circulation. Repeat steps 3-5 for the remaining three packets. Reserve the remaining teriyaki mixture for serving. (10 minutes)

Recipe View If baking, place the foil packets on a baking sheet with 1-inch sides. If grilling, ensure the grill grates are clean and lightly oiled.

Recipe View For grilling: Carefully slide the foil packets onto the preheated grill. Close the grill lid and cook for 8 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Recipe View For baking: Place the baking sheet with the foil packets in the preheated oven. Bake for 15 to 20 minutes, or until the salmon is cooked through.

Recipe View Carefully remove the foil packets from the grill or oven using tongs or oven mitts. Place them on a serving plate.

Recipe View To open the packets, carefully cut along the top folds with a sharp knife, allowing the steam to escape. Be cautious of the hot steam. (2 minutes)

Recipe View Serve the salmon immediately with hot cooked rice, if desired. Drizzle with the remaining teriyaki sauce, and garnish with sesame seeds and chopped green onions for added flavor and visual appeal. (3 minutes)