Grilling in aluminum foil pouches helps prevent fish and shellfish from drying out or sticking to grill grates. The pouch locks in flavor and moisture and naturally steams tender greens and young vegetables—plus it's an all-in-one cooking technique that minimizes dirty dishes, leaving you more time to sit back and enjoy the evening.

Preparation

Marinate salmon in teriyaki sauce for up to 30 minutes before cooking. While salmon is marinating, prepare remaining ingredients.

Preheat the grill to medium for indirect heat.

Lay out aluminum foil lengthwise, extending away from you. In the middle of the bottom of the foil, place 4 bok choy leaves in a criss-cross pattern (these will serve as a bed for the salmon and prevent sticking). On top of the bok choy, place about 1 tablespoon bamboo shoots and 2 mushrooms. Place salmon over this and top with more bamboo and mushrooms. Pour ¼ of the marinade over the stack.

Repeat for all 4 pouches. Once assembled, fold foil in half towards you. Crimp the front of the foil by folding it twice and creasing it. Repeat this on the two other sides to create an airtight pouch.

Grill salmon over indirect heat for 10 minutes, then allow to rest for 5 minutes for well done. For medium doneness, cook for 6 minutes and let rest for 5 minutes.

To serve, cut an "X" in the foil and serve in the pouch.