Enjoy a fresh twist on dinner with our foil-baked salmon recipe. Easy, healthy, and bursting with authentic Japanese flavor. Try it tonight!
Salmon Foil Packets (Japanese-Style)
Difficulty: ★★★☆☆2
servings10
minutes12
minutesSalmon Foil Packets Ingredients
Salmon fillets: 2 pieces (total 150–200g)
Substitute: Trout fillets or cod if salmon isn’t available, though flavor differs.Carrot: about 1/3 (about 50g), julienned
Substitute: Zucchini or bell pepper strips for color and sweetness.Enoki mushrooms: large 1/3 bundle (~70g)
Substitute: Button or cremini mushrooms, thinly sliced.Shimeji mushrooms: 1/3 bundle (~70g)
Substitute: Oyster mushrooms or maitake.Butter: 10–20g total (~1–2 tablespoons)
Note: Salted or unsalted both work.
Substitute: Olive oil drizzle, but butter adds richness.Chopped green onion (negi) for garnish (optional)
Vegetable oil (salad oil or rice bran oil): a small amount
Ponzu sauce or Lemon + soy sauce (to taste)
Aluminum foil
Directions
- Prep the Salmon & Veggies
Light Salting (optional): Sprinkle each fillet (100g) with a pinch of salt, letting it rest for 5–10 minutes to enhance flavor.
Cut the Vegetables:Carrot: julienne into thin strips (helps cook faster).
Mushrooms (enoki, shimeji): trim off the base and separate into small clusters. - Assemble Foil Packets
Foil Sheets: Tear off two sheets of aluminum foil, each about 30 cm (12 inches) long—enough to fully wrap each piece of salmon.
Oil the Center: Drizzle a little vegetable oil on each foil sheet. Use the carrot pieces to spread the oil roughly in an area the size of the fillet.
Place Salmon: Arrange fillets skin-side down in the center (the skin side closer to the direct heat if possible).
Add Veggies & Butter:
Scatter carrots beside or slightly under the fish (carrots need direct heat to soften).
Pile the mushrooms on top of the fish.
Place 5–10g butter on each fillet.
Tip: Carrots cook slower, so keep them in contact with the foil or pan for better heat conduction.
Seal the Foil:
Bring the long edges of the foil together above the ingredients, fold them tightly over twice to create a seal.
Roll up the short edges on both sides, forming a pouch so steam doesn’t escape. - Cook in a Pan (Stovetop)
Heat: Preheat a lidded frying pan on medium heat.
Place Packets: Put foil pouches in the pan. Cover with a lid.
Cook:4 mins on medium heat to create initial steam.
Then reduce to low heat and continue for 7–8 mins.
Total ~12 minutes.
Check Doneness: If uncertain, carefully open one packet (watch out for hot steam) and test the salmon and carrots with a fork or toothpick. - Serve
Plate: Lift each foil packet onto a plate. Gently open the top.
Optional Toppings: Sprinkle chopped green onions for color.
Condiments: Drizzle ponzu or combine fresh lemon juice & a splash of soy sauce—both pair beautifully with butter-rich salmon.
Enjoy the steam-cooked flavors—tender salmon, softly cooked veggies, and lightly infused butter.
Notes
- Choose thick fillets: Thicker salmon fillets stay moist, especially when wrapped.
Foil Size: Ensure enough foil to seal well and trap steam—no leaks for even cooking.
Carrot Placement: Keeping carrots in direct contact with the foil or heat speeds cooking.
Butter vs. Other Fats: Butter adds a mild richness; you can swap with olive oil or a pat of margarine if preferred.
Alternative Cooking Methods:Oven at 400°F (200°C) for ~15 minutes.
Grill/BBQ—place packets on a medium-high grill for ~12–15 minutes.
Aroma: The fragrant steam preserves salmon’s natural juices and melds well with mushrooms for an umami-rich dish.