Once I was rising up, my mother made this straightforward Salmon in Foil recipe when she was quick on time. She would tuck salmon and greens in foil and let all the pieces steam on the stovetop or within the oven. The result’s wholesome, succulent salmon that’s prepared very quickly.
For those who love cooking salmon, attempt my Miso Salmon, Teriyaki Salmon, and Miso Butter Salmon recipes subsequent!
What’s Salmon in Foil?
Salmon in foil (鮭のホイル焼き) combines salmon fillets, mushrooms, and greens wrapped in aluminum foil and gently steamed in a dry pan or an oven. It’s a homestyle recipe in Japan, not often seen at eating places however beloved by dwelling cooks for its ease and flexibility. The packet traps moisture, so the salmon stays tender and juicy each time. A few of you may acknowledge this recipe featured as “Salmon and Mushrooms” in Midnight Diner: Tokyo Tales (season 2, episode 6) on Netflix.
Why I Love This Recipe
- Succulent and tender – The foil pouch locks in pure juices so the fish stays moist.
- Fast – On the desk in 25 minutes!
- Mild and wholesome – With ample omega-3 fatty acids and no added cooking oil, this dish is on repeat at our home.
- Straightforward cleanup – All the things is tucked contained in the packet, so I simply toss the foil and I’m finished.
Components for Salmon in Foil
- salmon fillets – pores and skin on, center-cut fillets
- shimeji mushroom and shiitake mushroom – or enoki or maitake mushrooms
- carrot
- onion
- unsalted butter
- lemon
- sake
- chives – or inexperienced onions
- ponzu (or soy sauce) – for serving; retailer purchased or make my Do-it-yourself Ponzu Sauce
Discover the printable recipe with measurements beneath.
The right way to Make Salmon in Foil
Preparation
- Prep the salmon and veggies. Season the salmon on all sides with salt and pepper. Thinly slice the onion, julienne the carrot, and put together the mushrooms. Slice the lemon and mince the chives.
- Assemble the pouches. Unfold butter on foil sheets. Place the onion on the underside, then layer the salmon (pores and skin facet down), carrot, and mushrooms. Add a lemon slice and butter within the heart, then sprinkle throughout with sake.
- Seal. Fold the foil snugly on the prime and sides.
Cooking
- Use stovetop or oven. Prepare dinner in a coated frying pan on the range on medium low warmth or bake salmon packets on a baking sheet in a preheated 425ºF oven for quarter-hour.
Assemble
- Garnish and serve. Rigorously open the foil packets and sprinkle with chives. Serve on particular person plates. Drizzle with ponzu on the desk and luxuriate in!
Nami’s Recipe Suggestions
- Reduce greens thinly to cook dinner evenly – Julienned carrots and sliced mushrooms will soften on the similar tempo because the salmon. Thick greens take longer and might go away the fish overdone.
- Layer substances correctly – Place onions on the backside in order that they cook dinner completely, salmon within the center for mild steaming, and mushrooms on prime to steam and baste the meals beneath.
- Be sure that every foil packet is similar measurement – Use salmon items which are comparable in measurement to make sure even cooking.
- Open packets fastidiously – The new steam rushes out rapidly, so watch your fingers. At all times pull the foil away from you to keep away from burns.
Variations and Customizations
- Use parchment paper. Commerce items of aluminum foil for sheets of parchment paper and put together the packets en papillote. See my recipe card for a tutorial.
- Swap the protein. The packet technique works for white fish like cod and halibut in addition to boneless hen.
- Use your favourite mushrooms. Enoki mushrooms and king oyster mushrooms are my different favorites to make use of.
- Add inexperienced leafy greens like spinach or komatsuna.
- Improve the butter base. Enhance taste with lemon juice, garlic, shio koji, soy sauce, miso, or ponzu.
- Swap mayo or miso. As an alternative of butter, use mayonnaise plus soy sauce or mirin. A combination of miso, mirin, and sugar is fabulous, too.
What to Serve with Salmon in Foil
Storage and Reheating Suggestions
To retailer: Maintain leftovers in an hermetic container for as much as 3 days within the fridge or 2 weeks within the freezer.
To reheat: Heat gently within the oven or on the stovetop, holding the fish in foil to protect moisture.
Steadily Requested Questions
It’s pointless for a chrome steel or carbon metal frying pan like mine. The salmon and greens launch moisture and steam the meals contained in the foil. For those who’re utilizing a non-stick frying pan, it’s possible you’ll wish to add water to guard the pan’s floor.
I’ve by no means broken my pan, however you possibly can add water if you’re anxious. You’ll want an additional 2 minutes or extra to cook dinner the onion because the water disperses the mild warmth.
Sure! They’re thinner than center-cut fillets, so scale back the cooking time to five–8 minutes (after the oven preheat or the preliminary 2-minute pan warmth up).
The thickest half of the fillet will register an inside temperature of 125–130°F (52–54ºC). Or, test doneness with a fork.
You may. Comply with the oven technique directions and you should definitely use a tray beneath to maintain the foil from tearing.
Prime the salmon with tomato slices, sliced cloves garlic, and lemon slices. Asparagus can also be scrumptious right here. Earlier than serving, prime with a teaspoon of chopped dill, recent parsley, or recent basil and drizzle with olive oil.
Stop your display from going darkish
To Put together the Salmon and Greens
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Sprinkle all sides of 2 skin-on salmon fillets with ⅛ tsp freshly floor black pepper and ¼ tsp Diamond Crystal kosher salt (I did not use all of the salt).
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Peel ½ onion and minimize into skinny slices.
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Peel 2 inches carrot. Reduce it lengthwise into skinny slabs, then slice into julienne strips.
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Reduce off the foundation finish of ½ bundle shimeji mushrooms and separate them into small clusters together with your fingers.
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Reduce off the stems from 2 shiitake mushrooms and thinly slice the caps.
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Collect your onion, carrot, and mushrooms on a tray or plate. Now, minimize 2 lemon slices from 2 lemon slices. Mince 1 small bunch chives and put aside for garnish.
To Assemble the Foil Packets
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Put together 2 sheets of aluminum foil, every 12 x 12 inches (30 x 30 cm). Thinly coat the facilities utilizing ½ Tbsp butter, spreading it right into a rectangle that is the identical size as a fillet and a pair of–3 occasions as large. (Reserve the remaining 1 Tbsp butter for later.) Within the buttered part of every foil, place a mattress of sliced onion that is about the identical measurement as a fillet. Nami’s Tip: To make the packet with parchment paper as a substitute, see the tip of this recipe.
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Lay a salmon fillet, pores and skin facet down, on the onions. Then, place small piles of julienned carrot on the left and proper sections of the fillet, holding the center open.
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Pile the shimeji and shiitake mushrooms on prime of the carrots. Subsequent, lay a lemon slice within the center and prime with ½ Tbsp butter.
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Elevate up the foil sides and drizzle ½ Tbsp sake on the fish. To shut the packet, convey the highest and backside edges of the foil collectively above the salmon. Fold it over just a few occasions to seal, holding the foil comfortable in opposition to the substances in order that they keep in place.
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Then, fold up the left and proper sides just a few occasions to seal.
To Prepare dinner
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You may cook dinner the salmon certainly one of two methods:Stovetop – Place the packets in a dry frying pan (I take advantage of stainless-steel or carbon metal) and canopy with a lid. Activate the warmth to medium and cook dinner for two minutes. Then, scale back to medium low and gently cook dinner quarter-hour for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets. Nami’s Tip: For those who’re utilizing a non-stick pan, it’s possible you’ll wish to add water. For those who’re cooking 4 packets, use two pans.
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Oven – Preheat the oven to 425ºF (420ºC). For a convection oven, scale back the temperature by 25ºF (15ºC). Place the packets on a baking sheet within the oven and cook dinner 15–18 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets.
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It is finished when the thickest a part of the fillet registers an inside temperature of 125–130°F (52–54ºC). For those who choose medium uncommon, cease cooking at 120ºF (49ºC).
To Serve
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Open the packets fastidiously to keep away from burning your fingers with the new steam. Sprinkle with minced chives. Place the opened foil pouches on particular person plates and serve instantly. On the desk, drizzle every fillet with 1 Tbsp ponzu and luxuriate in.
To Make Packets with Parchment Paper
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Alternatively, you should use parchment paper to make the packets. Put together 2 parchment sheets about 12 x 12 inches (30 x 30 cm) every. Fold in half, crease, then open flat. For every packet, unfold a mattress of sliced onions on one half of the paper close to the fold line (no must coat with butter). Place the salmon fillet pores and skin facet down on the onions.
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Add the julienned carrots in small piles on the proper and left sections of the fillet, leaving the center open. Add the shimeji and shiitake mushrooms on prime of the carrots. Place a lemon slice within the center, prime with ½ tablespoon butter, and drizzle with ½ Tbsp sake.
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Fold the parchment paper in half over the salmon. Begin on a quick facet and fold up the sides just a few occasions, creasing properly to seal. Repeat on the lengthy facet.
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Repeat on the remaining quick facet.
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The place the lengthy and quick sides meet, I fold again the 2 corners in the wrong way and press properly. This helps to safe all the pieces in place.
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Prepare dinner utilizing both technique described above. Reduce open the highest with kitchen shears, taking care to keep away from the new steam. Sprinkle with minced chives, then serve on the desk with 1 Tbsp ponzu on the facet.
Energy: 314kcal, Carbohydrates: 13g, Protein: 26g, Fats: 17g, Saturated Fats: 7g, Trans Fats: 1g, Ldl cholesterol: 89mg, Sodium: 430mg, Potassium: 960mg, Fiber: 3g, Sugar: 5g, Vitamin A: 7459IU, Vitamin C: 6mg, Calcium: 43mg, Iron: 1mg
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Editor’s Be aware: This put up was initially printed on December 16, 2017, and up to date on April 26, 2020. It was republished with new pictures and extra useful content material on September 1, 2025.
