Grilled or roasted in the oven, these sweet onion teriyaki salmon packets are a new twist on salmon. And in under 20 minutes, it’s a meal that will be on rotation when life gets busy with my little people.
VOLUME CONTROL. I don’t even know how many times I’ve had to reiterate this concept with my toddler. He must think our humble little home is a castle because yelling everything has become his norm.
6:15am “I WANT SUM EGGS AND PAW PATROOOOL!”
8:00am “B-I-NGO. EI-EI-OOOOOOH. ITSY BITSY PIIIIIDER”
8:15am “MOOOOOM I WANT A SWACK…PLLLLLEAAASE!”
I won’t elaborate further, but I think you get the point – it’s loud in this house. And for the life of me, I’m trying to teach him about indoor voices. Generally the baby sleeps through his brother’s excessive use of shouting, but sometimes when he is woken by, “I WAAAANT TO GOOO OUTSIIIIDE!” I feel like my head is going to spin around like the exorcist.
This is a new thing for us – every since he started preschool. Lots of new friends and little ‘influencers’. Those bad eggs I tell ya, teaching my son to yell all the time. I mean, they may as well be sneaking cigarettes at this rate.
Oh and the use of the word ‘please’ has suddenly gone by the wayside too.
Consistency consistency consistency. My mother-hymne and I try to keep reinforcing those little lessons. Because of the rude yelling, I don’t dare step foot in a church lately (sorry mom). Unless there’s a daycare, then VACAAATION! (and worship…of corse).
But you know what? Sometimes yelling is just a natural part of life. I felt it – I was my son after one bite of these sweet onion teriyaki salmon packets. “SWEET MOTHER OF…..” (little ears were listening), “SALMON OH YEAH BABY!”
There were some hand gestures of excitement and maybe shimmy too. But come on, it’s hard not to get super jazzed about a sweet and tangy glaze all over that beautiful fish, combined with fresh broccoli that cooks at the SAME time and SAME temp, in a meal done in 20 minutes or less, that’s paleo AND Whole30 compliant?! I LIKE IT!!! (sorry, volume control).
Sweet Onion Teriyaki Salmon Packets
To start, combine 2 tablespoons chopped sweet onion (I used vidalia) with olive oil, white vinegar, red wine vinegar, balsamic vinegar, lemon juice, and one medjool date. Pour everything into a small pot and bring to a boil then remove the pot from heat and pour the mixture into a food processor or blender. Blend until well combined then let the mixture cool. Pour half into a large, sealable bag or glass container and add the two salmon filets. Reserve the other half of the marinate/sauce for later. Marinate the fish overnight.
When ready to grill, place the salmon (skin side down if applicable) on a large piece of foil. Use any leftover marinate from the bag or container to pour over the a bowl of broccoli florets, coating evenly with your hands. Place the broccoli florets around the salmon. Next, seal the top of the foil and roll it down, then fold the sides in as if you’re wrapping a gift and roll up towards the salmon seal all ends.
Place the packets on the grill (or in the oven) at 425 degrees for roughly 12 minutes.
Remove the packets and open carefully (the steam will be very hot as you open). Drizzle on the additional sweet onion teriyaki dressing and add sesame seeds if desired.
Eating straight from the foil is not only encouraged, it’s awesome (no dishes). But if you’re fancy, you can plate these too. Showoff.
And be sure to check out these Whole30 summer grilling staples to make life easy, and bellies happy! 5 Ingredient Whole30 Hawaiian Chicken Burgers, Roasted Red Pepper and Eggplant Tapenade, Orange Balsamic Grilled Brussels Sprouts, or Carne Asada with Tomatillo Watermelon Salsa.
- 2 6-8 ounce salmon filets
- 2-3 cups broccoli florets
- ⅓ cup olive oil
- 2 teaspoons white vinegar
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 tablespoon diced sweet onion
- ¼ teaspoon lemon juice
- 1 large medjool date
- pinch of salt (roughly ⅛ teaspoon)
- Combine the olive oil, white vinegar, red wine vinegar, balsamic vinegar, diced sweet onion, lemon juice, date, and salt in a small pot
- Heat to a boil over stovetop for just a minute or so, then remove
- Pour the mixture in a small food processor or blender and blend until well combined
- Let cool and pour half into a sealable bag or glass container, reserve the other half in a separate container
- Add the salmon to the bag or container and marinate overnight
- Preheat grill (or oven) to 400 degrees
- Lay the salmon on a large piece of foil. Brush the broccoli (or coat evenly with your hands) any excess marinate from the bag and place the florets around the salmon
- Seal the top by bringing the two pieces of foil together and gently rolling down towards the salmon. Then fold the sides like a present and roll up toward the packet to seal
- Place in the grill or oven for roughly 12 minutes, until salmon is fully cooked and broccoli has softened slightly
- Add the reserved marinade over the top of the cooked salmon filets upon serving. Garnish with sesame seeds if desired