Teriyaki Salmon Pocket Stew

Salmon Simplified

Prep: 10 Min | Cook: 20-35 Min

Try this quick and easy way to prepare salmon in a pinch!



16 oz Salmon Filets, Skinless
1/2 cup Teriyaki Sauce
4 cups Broccoli Florets
1 cup  Carrots, Thinly Sliced
1 cup Sugar Snap Peas
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
Dash Salt and Pepper


    1. Preheat the grill to medium heat.  Cut 8 sheets of aluminum foil and place two on top of each other for 4 pockets.
    2. Toss broccoli, carrots, and sugar snap peas with olive oil and season with salt and pepper. Divide veggie mixture among sheets.
    3. Place salmon next to veggies, one fillet per sheet.  Brush tops of salmon with sauce. Pull sides of foil inward and seal then roll edges up. Try to leave a little room for heat to circulate, but make sure the pocket is sealed.
    4. Grill for 20 minutes or until salmon has cooked through. Serve with brown rice, if desired.
    5. Campfire Directions: Put the foil packet on hot coals and cook for 35 minutes or until salmon has cooked through.

Nutrition Facts

Servings: 4

Amount per Serving

Calories: 417

Total Fat: 23 g

Sodium: 1529 mg

Total Carbohydrate: 23 g

- Dietary Fiber: 2 g

- Sugars: 8 g

Protein: 33 g

Vitamin A: 152%

Vitamin D: 68%

Niacin: 61%

Vitamin B6: 59%

Folate: 51%

Vitamin B12: 61%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.