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Mix the carrot, bok choy, pepper, onions, and bean sprouts. Zest the limes.
In another bowl, mix zest, soy sauce, and teriyaki sauce. Coat the salmon with the sauce mixture. Cut the rind off the limes and slice them.
Tear 6 pieces of 12in x 12in parchment paper or foil. Place 1/6 of the vegetables on each piece of paper, two inches from the bottom. Top each with one piece of salmon, one or two mint leaves, a drizzle of sauce, and a lime slice. Fold the top of each piece of paper over the salmon.
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