Salmon in Foil
Moist, tender, and flavorful, my quick Salmon in Foil recipe is the perfect weeknight dinner. Ready in 25 minutes with easy-breezy clean up!
- Total time
- 25 min
- Active time
- 8 min
- Yield
- 2
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints3 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Chives
1 small bunch chives ((for garnish))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Salmon in Foil (Video) 鮭のホイル焼き
Sake
1 Tbsp sake ((divided; or use a dry white wine like sauvignon blanc))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Salmon in Foil (Video) 鮭のホイル焼き
Unsalted Butter
1½ Tbsp unsalted butter ((divided))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Salmon in Foil (Video) 鮭のホイル焼き
Additional ingredient notes
Ingredients for Salmon in Foil
salmon fillets – skin on, center-cut fillets shimeji (brown beech) mushroom and shiitake mushroom – or enoki or maitake mushrooms carrot onion unsalted butter lemon sake – if you don’t have it, use a dry white wine like sauvignon blanc chiv
Variations and Customizations
Trade pieces of aluminum foil for sheets of parchment paper and prepare the packets en papillote.
See my recipe card for a tutorial. The packet method works for white fish like cod and halibut as well as boneless chicken.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
2 skin-on salmon fillets (1 lb, 454 g total for center-cut fillets or 8 oz, 227 g total for Japanese thin-cut fillets) 2 shiitake mushrooms (or more if they are thin and small) ½ package shimeji (brown beech) mushrooms (1.8 oz, 50 g) 2 inch
What other flavor combinations can I use in this recipe?
Top the salmon with tomato slices, sliced cloves garlic, and lemon slices.
Asparagus is also delicious here. Before serving, top with a teaspoon of chopped dill, fresh parsley, or fresh basil and drizzle with olive oil.
Required setup
Equipment
dry frying pan
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Can I use Japanese thin-cut fillets?
They’re thinner than center-cut fillets, so reduce the cooking time to 5–8 minutes (after the oven preheat or the initial 2-minute pan heat up).
Method Overview
Structured method notes that are separate from the step timeline.
How to Make Salmon in Foil
Prep the salmon and veggies.
Season the salmon on all sides with salt and pepper. Thinly slice the onion, julienne the carrot, and prepare the mushrooms.
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Nami’s Recipe Tips
Slice vegetables thinly – This helps them cook at the same pace as the salmon.
Julienned carrots and sliced mushrooms soften nicely. Thick vegetables take longer and can overcook the fish.
Will I damage my frying pan if I don’t add water?
I’ve never damaged my pan, but you can add water if you are worried.
You’ll need an extra 2 minutes or more to cook the onion as the water disperses the gentle heat.
How do I know the salmon is done?
The thickest part of the fillet will register an internal temperature of 125–130°F (52–54ºC).
Or, check doneness with a fork.
Can I cook this on the grill?
Follow the oven method instructions and be sure to use a tray underneath to keep the foil from tearing.
Source video
Source video
Method Timeline
Prep
ActivePrep
8 min
Prep time from the source recipe card.
Cook
ActiveCook
17 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 1
If you are using the oven method (instead of the stovetop), preheat to 425ºF (220ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Gather all the ingredients.
Step 2
Sprinkle all sides of 2 skin-on salmon fillets with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt (I didn't use all the salt).
Image detailsSprinkle all sides of 2 skin-on salmon fillets with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt (I didn't use all the salt).Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools3
Uses
- 2 skin-on salmon fillets
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
Step 3
Peel ½ onion and cut into thin slices.
Image detailsPeel ½ onion and cut into thin slices.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools1
Uses
- ½ onion ((5 oz, 142 g))
Step 4
Peel 2 inches carrot. Cut it lengthwise into thin slabs, then slice into julienne strips.
Image detailsPeel 2 inches carrot. Cut it lengthwise into thin slabs, then slice into julienne strips.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools1
Uses
- 2 inches carrot ((1.4 oz, 40 g))
Step 5
Cut off the root end of ½ package shimeji (brown beech) mushrooms and separate them into small clusters with your hands.
Image detailsCut off the root end of ½ package shimeji (brown beech) mushrooms and separate them into small clusters with your hands.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools2
Uses
- 2 shiitake mushrooms ((or more if they are thin and small))
- ½ package shimeji (brown beech) mushrooms ((1.8 oz, 50 g))
Step 6
Cut off the stems from 2 shiitake mushrooms and thinly slice the caps.
Step 7
Gather your onion, carrot, and mushrooms on a tray or plate. Now, cut 2 lemon slices from 2 lemon slices. Mince 1 small bunch chives and set aside for garnish.
Image detailsGather your onion, carrot, and mushrooms on a tray or plate. Now, cut 2 lemon slices from 2 lemon slices. Mince 1 small bunch chives and set aside for garnish.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools2
Uses
- 2 lemon slices
- 1 small bunch chives ((for garnish))
Step 8
Prepare 2 sheets of aluminum foil, each 12 x 12 inches (30 x 30 cm). Use ½ Tbsp butter to lightly grease the centers, making rectangles the same length as the salmon and 2–3 times its width. (Reserve the remaining 1 Tbsp butter for later.) Spread the sliced onion on top. Nami's Tip: To make the packet with parchment paper instead, see the end of this recipe.
Image detailsPrepare 2 sheets of aluminum foil, each 12 x 12 inches (30 x 30 cm). Use ½ Tbsp butter to lightly grease the centers, making rectangles the same length as the salmon and 2–3 times its width. (Reserve the remaining 1 Tbsp butter for later.)Spread the sliced onion on top.Nami's Tip: To make the packet with parchment paper instead, see the end of this recipe.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools1
Uses
- 1½ Tbsp unsalted butter ((divided))
Step 9
Place one salmon fillet, skin side down, on the onions. Place small piles of julienned carrot on the left and right sections of the fillet, keeping the middle open.
Step 10
Pile the shimeji and shiitake mushrooms on top. Place one lemon slice in the middle of each fillet and top with ½ Tbsp butter.
Image detailsPile the shimeji and shiitake mushrooms on top. Place one lemon slice in the middle of each fillet and top with ½ Tbsp butter.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools1
Uses
- 1½ Tbsp unsalted butter ((divided))
Step 11
Raise up the foil sides and drizzle ½ Tbsp sake on each fillet. To close the packet, bring the top and bottom edges of the foil together above the salmon. Fold it over a few times to seal, keeping the foil snug against the ingredients so they stay in place.
Image detailsRaise up the foil sides and drizzle ½ Tbsp sake on each fillet. To close the packet, bring the top and bottom edges of the foil together above the salmon. Fold it over a few times to seal, keeping the foil snug against the ingredients so they stay in place.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools1
Uses
- 1 Tbsp sake ((divided; or use a dry white wine like sauvignon blanc))
Step 12
Then, fold up the left and right sides a few times to seal.
Step 13
You can cook the salmon one of two ways: Stovetop – Place the packets in a dry frying pan and cover with a tight-fitting lid. Do not overcrowd the pan so the heat can circulate evenly. Cook on medium for 2 minutes. Then reduce to medium-low and cook 15 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets. Nami's Tip: I'm using a stainless steel or carbon steel pan. If you're using a non-stick pan, add ⅓–½ cup (100 ml) water to protect the non-stick surface.
Fry Pan
Image detailsYou can cook the salmon one of two ways:Stovetop – Place the packets in a dry frying pan and cover with a tight-fitting lid. Do not overcrowd the pan so the heat can circulate evenly. Cook on medium for 2 minutes. Then reduce to medium-low and cook 15 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets. Nami's Tip: I'm using a stainless steel or carbon steel pan. If you're using a non-stick pan, add ⅓–½ cup (100 ml) water to protect the non-stick surface.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Checks1
TimingInfoTimingfor 2 minutes
Target: 2 minute
Expected state: Cook on medium for 2 minutes.
Inputs and tools1
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Salmon in Foil (Video) 鮭のホイル焼き
Step 14
Oven – Put the packets on a baking sheet, spacing them apart to allow heat to circulate evenly. Bake at 425ºF (220ºC) for 15–18 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets. Use an instant-read thermometer to check for doneness. It's ready when the thickest part registers 125–130°F (52–54°C); pull at 120°F (49°C) for medium-rare.
Image detailsOven – Put the packets on a baking sheet, spacing them apart to allow heat to circulate evenly. Bake at 425ºF (220ºC) for 15–18 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets.Use an instant-read thermometer to check for doneness. It's ready when the thickest part registers 125–130°F (52–54°C); pull at 120°F (49°C) for medium-rare.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Checks3
TemperatureInfoTemperature130°F
Target: 130 degree-fahrenheit
Expected state: It's ready when the thickest part registers 125–130°F (52–54°C); pull at 120°F (49°C) for medium-rare.
TemperatureInfoTemperature120°F
Target: 120 degree-fahrenheit
Expected state: It's ready when the thickest part registers 125–130°F (52–54°C); pull at 120°F (49°C) for medium-rare.
TimingInfoTimingfor 15–18 minutes
Target: 15-18 minute
Expected state: Bake at 425ºF (220ºC) for 15–18 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets.
Why and source
This step has reviewed source-backed guidance.
- Source: Salmon in Foil (Video) 鮭のホイル焼き
Step 15
Open the packets carefully to avoid burning your hands with the hot steam. Sprinkle with minced chives. Place the opened foil pouches on individual plates and serve immediately. At the table, drizzle each fillet with 1 Tbsp ponzu (or lemon juice + soy sauce mixture) and enjoy.
Image detailsOpen the packets carefully to avoid burning your hands with the hot steam. Sprinkle with minced chives. Place the opened foil pouches on individual plates and serve immediately. At the table, drizzle each fillet with 1 Tbsp ponzu (or lemon juice + soy sauce mixture) and enjoy.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Checks1
ServiceMain recipeSource service instruction
Open the packets carefully to avoid burning your hands with the hot steam. Sprinkle with minced chives. Place the opened foil pouches on individual plates and serve immediately. At the table, drizzle each fillet with 1 Tbsp ponzu (or lemon juice + soy sauce mixture) and enjoy.
Inputs and tools1
Uses
- 2 Tbsp ponzu
Why and source
This step has reviewed source-backed guidance.
- Source: Salmon in Foil (Video) 鮭のホイル焼き
Step 16
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for 2 weeks.
Step 17
Alternatively, you can make the packets using parchment paper. Prepare 2 large parchment sheets that are big enough to fold over the food with ample space left on the three open sides for folding and steaming; see my image below. Fold the paper in half, crease, then open flat. On one half of each sheet, spread a bed of sliced onions about an inch from the fold line (no need to coat with butter). Place the salmon fillet skin side down on the onions.
Image detailsAlternatively, you can make the packets using parchment paper. Prepare 2 large parchment sheets that are big enough to fold over the food with ample space left on the three open sides for folding and steaming; see my image below.Fold the paper in half, crease, then open flat. On one half of each sheet, spread a bed of sliced onions about an inch from the fold line (no need to coat with butter). Place the salmon fillet skin side down on the onions.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools1
Uses
- 1½ Tbsp unsalted butter ((divided))
Step 18
Add the julienned carrots in small piles on the right and left sections of each fillet, leaving the middle open. Add the shimeji and shiitake mushrooms on top of the carrots. For each fillet, place a lemon slice in the middle, top with ½ tablespoon butter, and drizzle with ½ Tbsp sake.
Image detailsAdd the julienned carrots in small piles on the right and left sections of each fillet, leaving the middle open. Add the shimeji and shiitake mushrooms on top of the carrots. For each fillet, place a lemon slice in the middle, top with ½ tablespoon butter, and drizzle with ½ Tbsp sake.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Inputs and tools2
Uses
- 1 Tbsp sake ((divided; or use a dry white wine like sauvignon blanc))
- 1½ Tbsp unsalted butter ((divided))
Step 19
Make the packet: Fold the paper in half over the salmon. Starting on a left side, fold the edges together 3 times, creasing each fold well. Next, fold and crease the front side 3 times.
Step 20
Repeat on the right side.
Step 21
Fold back the corners twice (at least) in the opposite direction and press well. This helps to secure the seal.
Step 22
Cook using either method described above. When it's done, cut open the top with kitchen shears, taking care to avoid the hot steam. Sprinkle with minced chives, then serve each packet at the table with 1 Tbsp ponzu (or a mixture of lemon juice + soy sauce) on the side.
Image detailsCook using either method described above. When it's done, cut open the top with kitchen shears, taking care to avoid the hot steam. Sprinkle with minced chives, then serve each packet at the table with 1 Tbsp ponzu (or a mixture of lemon juice + soy sauce) on the side.Just One Cookbook · Salmon in Foil (Video) 鮭のホイル焼きDev reference Checks1
ServiceMain recipeSource service instruction
Cook using either method described above. When it's done, cut open the top with kitchen shears, taking care to avoid the hot steam. Sprinkle with minced chives, then serve each packet at the table with 1 Tbsp ponzu (or a mixture of lemon juice + soy sauce) on the side.
Why and source
This step has reviewed source-backed guidance.
- Source: Salmon in Foil (Video) 鮭のホイル焼き
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve with Salmon in Foil
Soup – Homemade Miso Soup Vegetable side – Yamitsuki Cabbage Protein side – 3-Ingredient Tamagoyaki Steamed rice – How to Cook Japanese Rice in a Rice Cooker.
Show 1 more media item
Storage and Reheating Tips
To store: Keep leftovers in an airtight container for up to 3 days in the fridge or 2 weeks in the freezer.
To reheat: Warm gently in the oven or on the stovetop, keeping the fish in foil to preserve moisture.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Do I need to add water to the pan on the stove or in the oven?
It’s unnecessary for a stainless steel or carbon steel frying pan like mine.
The salmon and vegetables release moisture and steam the food inside the foil. If you’re using a non-stick frying pan, you may want to add water to protect the pan’s surface.
Article photos
Photos used with the article notes.
Source: Salmon in Foil (Video) 鮭のホイル焼き
Testing notes
Useful tests and side-by-side notes after the method is clear.
Recipe Highlights
When I was growing up, my mom made this simple Salmon in Foil recipe when she was short on time.
She would tuck salmon and vegetables in foil and let everything steam on the stovetop or in the oven. The result is healthy, succulent salmon that’s ready in no time.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2
Garnish
Source step 7 creates or uses garnish.
Mixture
Source step 15 creates or uses mixture.
Sauce
Source step 15 creates or uses sauce.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the just-one-cookbook page for dev review.
Copy risk: Unchecked
Salmon in Foil (Video) 鮭のホイル焼き
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