Ingredients Jump to Instructions ↓

  1. 1/3 cup teriyaki sauce

  2. 2 tablespoons orange marmalade

  3. 2 tablespoons finely chopped onion

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon ground black pepper

  6. 8 ounces fresh shiitake mushrooms, stems removed, caps sliced (about 3 1/2 cups)

  7. 8 ounces fresh white mushrooms, sliced (about 3 cups)

  8. 6 salmon fillets (about 2 1/2 pounds) Fresh orange segments and chopped parsley for garnish, if desired

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In a large bowl, combine teriyaki sauce, marmalade, onion, salt and pepper. Add mushrooms; toss. Arrange salmon, skin-side down, in the center of a 26-inch-long piece of heavy-duty aluminum foil. Top with teriyaki-mushroom mixture. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation.

  2. Place package on a baking sheet, bake until fish flakes near the edge, about 25 minutes. Garnish with orange slices and parsley, if desired.


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