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Easy steamed teriyaki salmon parcels [refined sugar free]

Easy steamed teriyaki salmon in a grey bowl.

If I had to pick one recipe which I have discovered recently, already made it about a million times and which intrigues and delights me every time, it would be these delicious steamed teriyaki salmon parcels.

They may not be the best looking food you’ve ever seen (or the easiest to photograph for that matter so please forgive me if these photos have a slight orange tint) but once you taste the texture of this salmon, you will be in foodie heaven. Trust me on this one. And may I add, these salmon parcels are super easy and quick to make, healthy and so versatile – chuck in any veggie you have languishing in the fridge and it’ll taste delicious. Precisely what I call a quick and easy balanced family meal.

Easy steamed teriyaki salmon in a grey bowl.
Easy steamed teriyaki salmon on a blue plate.

Making these delicious salmon parcels..

.. is honestly easy as. The preparation steps are roughly as follows:

I buy salmon fillets with skin on from my local Aldi and when I get home, I turn the oven on, peel the skin off for my kids (but you can leave it on – I love it), slice each salmon piece in half, place them on a piece of foil (you’ll have four pieces of foil in total and so four salmon parcels), pop some washed and prepped veggies in with the salmon, mix up the teriyaki sauce (which is really easy and uses common pantry ingredients), pour the sauce over the salmon and veggies, close the foil parcels, place the parcels on a baking tray – and in with those into the oven!

These little bad boys will be ready in about 18 minutes, which gives you just enough time to prepare the kids’ school lunches for the next day – and so these salmon parcels make for a perfect weekday dinner.

Easy steamed teriyaki salmon in a grey bowl.

Super varied salmon meal every time

Even if you make this steamed teriyaki salmon as often as I do, you can easily make a slightly different meal each time, just by varying the veggies which you use in your parcels.

I basically just use whatever I have in the fridge – particularly those veggies which are naturally a little harder and won’t go totally mushy are great. And steaming veggies in sauce at the same time as the salmon means less cleaning up which is always a bonus.

I have used these veggies before and all have been great (but feel free to go with others not on the list, and trying different combos):

  • capsicum
  • green beans
  • snap peas
  • mushrooms
  • broccoli or broccolini
  • tomatoes
  • carrots
  • celery
  • zucchini
  • asparagus

PS: By the way, if your kids like this meal (the salmon with teriyaki sauce combo), this is a great way to introduce new veggies into their diet – perhaps a bit of broccoli, or something a little more exotic like kohlrabi? Give it a go and see if it works for you. This sauce is so delicious and perfect for flavouring the veggies beautifully.

Travelling Covid style

In my last few posts, I have been referencing some of the trips the kids and I have taken lately. We used to travel internationally and with the closure of Australia’s borders and restrictions on domestic travel, this year has (understandably) been much quieter, travel-wise.

Still, we miss adventure, getting on planes, renting cars and setting out on road trips, and so we do what we can, safely. Instead of overseas trips, we have taken trips in Australia, so far going to gorgeous locations around NSW (like the Royal National Park, Jervis Bay and Kangaroo Valley) as well as Queensland (the Gold Coast and Brisbane).

This past weekend I’ve explored Bowral, a gorgeous town in the Southern Highlands, with one of my friends, which was lovely and relaxing. We did some hiking, chilling by the pool and chatting, visited antique shops and indulged in lovely food and wine. Every mum should have a weekend like this every now and then, as it allows you to sleep in, do things which you want to do (instead of all the thing you have to do), reconnect with friends and come home recharged with new energy.

And so, to continue the trend, we are planning another trip to Queensland in early January, to roadtrip between Brisbane and Rockhampton over a week and a half. We are planning three stops, one on the Sunshine Coast, one in Hervey Bay and the last one in Rockhampton. Australia is pretty safe, COVID-wise, and the kids are fine flying with their masks on – so we want to take advantage of this while we can.

Two questions: (1) would you like to see some travel oriented posts about our trips? and, more importantly, (2) how have you all been? Leave me a comment and tell me how you’re doing and how you will be spending Christmas this year. This year has been tough on all of us, and harder on some more than others. I have loved being part of this community of foodies, connecting through our love of food and blogging, no matter where in the world we are. Christmas is such a special time for us and even though this year will be different, hopefully it will still be lovely for you and your family.

Easy steamed teriyaki salmon in a grey bowl.


Easy steamed teriyaki salmon in a grey bowl.
Print Pin
5 from 13 votes

Easy steamed teriyaki salmon parcels [refined sugar free]

Servings 4 servings
Author Katerina | Once a Foodie


  • 4 skin on salmon fillets, approximately 100-120g each, cut in half (skin off if you prefer)
  • 4 small handfuls fresh veggies cut into strips/medium size pieces, such as capsicum, green beans, snap peas, mushrooms, broccoli or broccolini, tomatoes, carrots, celery, zucchini, asparagus

Teriyaki sauce

  • 2 tbsp soy sauce/tamari (I used tamari or gluten free soy sauce most often)
  • 1 tbsp honey (maple syrup works too)
  • 2 cloves garlic, minced
  • small squirt of ginger paste (or a small piece of ginger, minced)
  • 1 tsp olive oil
  • 1/2 tsp sesame oil


  • Pre-heat your oven to 200C.
  • Tear four square or rectangular pieces of foil.
  • Peel the skin off the salmon and discard, if serving kids. Skin can be left on.
  • Cut the salmon fillets in half (it's easier to close the parcels this way) and add two pieces each (so a full fillet's worth) onto the top of each of the foil pieces.
  • Add your veggies – a small handful each – to the foil squares, with the salmon.
  • Mix up the teriyaki sauce ingredients in a small bowl or jam jar and mix or shake together until blended.
  • Gently lift the sides of each of the foil pieces so that the salmon and the veggies are in the middle and all four sides of the foil piece are lifted around them (so that the sauce, which you will be putting in next, does not dribble out).
  • Add a quarter of the teriyaki sauce over the top of the salmon and the veggies in each parcel.
  • Close up each foil parcel by folding the opposite foil sides (up to you which you start to fold first, but say – long sides first, then shorter sides). It doesn't need to be particularly tight and you don't need to poke holes in – air does not need to escape. Just make sure the foil parcels are closed well enough so the sauce does not leak out while you're baking these.
  • Place all four parcels onto a large baking tray (like a roast tray or a pizza tray) and pop into the oven. Bake for 18 minutes.
  • Take the whole baking tray out of the oven and gently open the tops of the foil parcels – careful not to get burned, the contents will be hot.
  • Leave the parcels open for a couple of minutes, then gently transfer the contents onto a plate and serve.


These make 4 servings which are fairly small in size but nice and filling. They are perfect for kids and adults alike – I find my six year olds demolish these without a problem. 
These are best eaten straight away, freshly steamed. I have never had any leftovers so can’t tell you if they are still delicious heated up (but can’t see why they wouldn’t). Please let me know if you test this.
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
(c) 2020 – copyright Once a Foodie. All rights reserved.

Easy steamed teriyaki salmon foil parcels.

Recipe notes

These make 4 servings which are fairly small in size but nice and filling. They are perfect for kids and adults alike – I find my six year olds demolish these without a problem. 

These are best eaten straight away, freshly steamed. I have never had any leftovers so can’t tell you if they are still delicious heated up (but can’t see why they wouldn’t). Please let me know if you test this.

Easy steamed teriyaki salmon foil parcels.
Easy steamed teriyaki salmon foil parcels.


  • Auggie

    5 stars
    Love this salmon teriyaki, Katerina! They make a good comfort meal. I was wondering why it’s called salmon parcels and then I saw the tin foils 🙂 Great steaming method indeed.

    • Katerina

      Thanks so much Lauren! I love those recipes too – there’s no better feeling than using up all the produce before it goes off!

  • Shannon

    5 stars
    AWESOME dinner idea Katerina! And you are so right, this is a fabulous way to introduce the kids to new veggies. Love how these salmon parcels are elegant, healthy, and great for any night of the week. And YES!!!! I would love posts about your travels, please do!

  • Laura

    5 stars
    Katerina, this is my kind of recipe – simple, heatlhy, delicious! And, living where salmon is plentiful, it’s truly fresh and tasty! It seems like in your area of the world, you all are doing much bette with COVID than we have (but don’t get me started on that….). We are hoping we could travel sometime mid-to-late 2021. Just being realistic.But you’re right, staying home all the time is tough, but a blessing that our kids are all here for 6 weeks! Hope you and yours stay well, and can travel soon!

  • Christie

    5 stars
    MMM these easy steamed teriyaki salmon parcels are such a great idea!!! I love making salmon and steaming is such a healthy and delicious way to maintain that moisture. I also have been really miss travelling, it’s one of the things my husband and I really look forward to annually.

    • Katerina

      Absolutely agree, Christie – you can really taste the moisture in the fish, and that’s what makes the biggest difference to me, texture-wise. Here’s wishing that 2021 is better for all of us!

  • David @ Spiced

    5 stars
    I’ve always enjoyed the concept of cooking in a pouch (en papillote to sound fancy)! The flavor of this salmon sounds fantastic, and I bet the veggies take on such great taste thanks to the pouch. I totally know what you mean about some foods being hard to photograph – you did a great job with a hard subject here! And as far as travel, I’d love to see more. Keep the food coming, of course, but I do enjoy mixing things up and reading non-food posts, too!

    • Katerina

      Very fancy indeed! It may not sound or look luxurious but it definitely tastes like it – and I’m thinking I need to try it out with other fish or even different meat. Thanks so much for the compliment and the encouragement, David – much appreciated!

  • Neil

    5 stars
    Salmon parcels are the ultimate quick healthy meal! Love how you’ve flavoured these with teriyaki, Katerina. Lynne and I hope to start to travel again in January 2021. Hope you get that trip to Queensland in January too!

  • Tasia ~ two sugar bugs

    Salmon is something we eat quite often in the Pacific Northwest and I love how you made this dish so simple and straightforward! The teriyaki adds such delcious flavor! It’s been a very sad travel year for us. My whole family is missing it and the freedom to visit with our friends and family regulary. Praying for better times ahead for all of us!

    • Katerina

      Thank you so much Tasia, I’m so pleased you like the look of this dish. I’m hoping that 2021 will be a much better year for you!

  • David Gascoigne

    Hello Katerina: We have been saying for some time that we shoukd eat more salmon for its Omega 3 benefits, and this may be just the recipe for us. I am not quite sure why we have usually stayed away from salmon, other than for canned salmon which we use quite frequently, always making sure that it is wild salmon, although given the state of wild salmon runs I am not sure whether that is a respinsible decision any more. Stay well and hope that COVID does not ride over rhe hill to attack you again!

    • Katerina

      Thanks so much David – I’m glad to have inspired you! And thank you – I do hope the Covid situation stays this way or gets better! All the best to you.

  • Aimsy

    Oh, these salmon parcels just sound delicious. I love teriyaki sauce too, so will have to pin/save this to try the recipe out. Love that it is healthy too!
    I would love to see some posts on your travels too. I have never visited Australia, so it would be lovely to have a trip through your adventure haha!
    Thanks for sharing!
    Aimsy xoxo

  • Lisa

    5 stars
    Teriyake salmon soba is my goto whenever we go to Wagamamas so I will definitely be trying this at home now. Luckily we all love salmon so I know this will go down really well – thank you!

  • Carrie @ Curly Crafty Mom

    This looks really flavorful. I’ll admit, I’m not a HUGE fish eater and I haven’t ever ordered salmon as a full dish (I usually try bites from my husand’s plate or will try a piece from a buffet). But, this looks really good!


  • John / Kitchen Riffs

    This is such a nice, easy, healthy way to cook seafood (or anything). I’ve cooked fish this way often, but not in the last few years. Time to again, I say! This looks great — thanks. Oh, and BTW, I’m always up for looking at travel photos! Our last international trip (in January and February) was actually to New Zealand and Australia, and there’s lots we didn’t get to see. So I’d love to see your “local” ohotos!

    • Katerina

      Thanks so much John! Isn’t it just? Ahh, you were lucky to still be travelling in January and February! Thank you so much for the encouragement.

  • marcie

    5 stars
    I love teriyaki salmon and this is such an easy way to prepare it! The salmon looks so tender and juicy — this would be a hit here!

  • Aarthi

    Love this Teryaki flvored salmon, it looks deliocus and healthy. Recipe looks simple and easy too, I will book mark this, Katerina! It merely feels like house arrest this year, glad you were able to travel, stay safe and take care.

  • Ron

    5 stars
    Great recipe idea! You know we make teriyaki salmon on almost a weekly basis, but I never thought of using a foil pouch to cook it. Boy, will this make for easier cleanup! We like our salmon on the rarer side, so I might parboil the veggies prior to pouching them up.
    You COVID safe travels sound delightful. We have not been able to travel since early last March and miss it. We have no restriction here, but we’re asked not to travel. Maybe soon. In the meantime, bring on those travel posts…

    • Katerina

      Thanks so much Ron! Parboiling the veggies is a great idea if you’re going to steam the parcels for a shorter time. I hope you enjoy this version! I can totally understand missing travel – especially when you live in such a beautiful part of the world. Hopefully you can start traveling soon (safely). Thank you for the encouragement!

  • Molly Pisula

    These look delicious, and I bet the salmon has the perfect texture. I often make something like this with tilapia but I’m not sure why I’ve never tried it with salmon before. Will definitely give it a go. We’re staying here in France for the holidays–we had hoped to go back to the U.S. to see family, but it just doesn’t make sense to travel there right now. Hoping we can find a safe place to travel in France or Europe after Christmas since travel is our love! But it’s most important to be safe right now, so we’ll see!

    • Katerina

      Thank you so much, Molly! I will definitely make this with other fish too, thank you for the heads up on tilapia. And all the best for Christmas – I hope you have wonderful holidays even if you can’t travel to the US to see family. A New Year’s trip in France sounds amazing.

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