Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 2 cups fresh asparagus tips or sliced zucchini
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup pineapple juice or mirin
  • 2 tbsp brown sugar, packed
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sesame oil

Instructions:

  1. Cut four large squares of heavy-duty aluminum foil (roughly 12x12 inches).
  2. Place a handful of vegetables in the center of each sheet. Drizzle with a touch of olive oil and a pinch of salt and pepper.
  3. Place one salmon fillet atop the vegetables. Brush the fillet with olive oil and season lightly with salt and pepper.
  4. Fold the sides of the foil up and over the fish, crimping the edges tightly to create a sealed pouch, leaving a small pocket of air inside.
  5. Preheat your grill to 400°F (200°C).
  6. Place the foil packets directly on the grill grates, close the lid, and cook for 8–10 minutes.
  7. Combine soy sauce, pineapple juice or mirin, brown sugar, grated ginger, minced garlic, and sesame oil in a saucepan over medium heat. Simmer for 3–5 minutes until slightly thickened.
  8. Carefully open the top of each foil packet and generously brush the simmered teriyaki glaze over the salmon.
  9. Return packets to the grill for a few final minutes to caramelize the glaze.