Grilling in aluminum foil pouches helps prevent fish from drying out or sticking to the grill. It's also an all-in-one cooking technique that locks in flavor and 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. 

Preheat the grill to medium for indirect heat.

Lay out aluminum foil lengthwise. In the middle of the bottom of the foil, place 4 bok choy leaves in a criss-cross pattern to create a bed for the salmon and help prevent sticking. On top of the bok choy, place about 1 tablespoon bamboo shoots and 2 mushrooms. Place salmon on top, then top with more bamboo shoots and mushrooms. Pour ¼ of the marinade over the stack.

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 other sides to create an airtight pouch. Repeat for all 4 pouches. 

Grill salmon pouches over indirect heat for 6 minutes for medium doneness or 10 minutes for well done, then allow to rest for 5 minutes. 

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