Salmon fillet baked in foil with sliced lemon, julienned carrots, and mushrooms, garnished with chives. Japanese side dishes, rice, and chopsticks are visible in the background.

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.

If you love cooking salmon, try my Miso Salmon, Teriyaki Salmon, and Miso Butter Salmon recipes next!

A hand pours sauce over baked salmon with lemon, mushrooms, and veggies in foil. Surrounding dishes include rice, salad, soup, watermelon, and tomato on a wooden table.

What is Salmon in Foil?

Salmon in foil (鮭のホイル焼き) combines salmon fillets, mushrooms, and vegetables wrapped in aluminum foil and gently steamed in a dry pan or an oven. It’s a homestyle recipe in Japan, rarely seen at restaurants but loved by home cooks for its ease and versatility. The packet traps moisture, so the salmon stays tender and juicy every time. Some of you might recognize this recipe featured as “Salmon and Mushrooms” in Midnight Diner: Tokyo Stories (season 2, episode 6) on Netflix.

A Japanese meal set with two trays, each featuring foil-baked salmon with vegetables, rice, miso soup, tamagoyaki, pickles, sliced tomato, watermelon, and various small side dishes, all arranged neatly on a wooden table.
Namiko Hirasawa Chen

Why I Love This Recipe

  • Succulent and tender – The foil pouch locks in natural juices so the fish stays moist.
  • Quick – On the table in 25 minutes!
  • Light and healthy – With ample omega-3 fatty acids and no added cooking oil, this dish is on repeat at our house.
  • Easy cleanup – Everything is tucked inside the packet, so I just toss the foil and I’m done.
Baked salmon fillet with lemon, mushrooms, and carrots served in foil on a plate, accompanied by sides of lettuce salad, tamagoyaki, miso soup, and white rice on a wooden table.
A foil packet with cooked salmon, sliced mushrooms, and julienned carrots, topped with a lemon slice and chopped herbs, on a plate. Chopsticks hold a piece of salmon. Other dishes are partially visible in the background.

Ingredients for Salmon in Foil

  • salmon fillets – skin on, center-cut fillets
  • shimeji mushroom and shiitake mushroom – or enoki or maitake mushrooms
  • carrot
  • onion
  • unsalted butter
  • lemon
  • sake
  • chives – or green onions
  • ponzu (or soy sauce) – for serving; store bought or make my Homemade Ponzu Sauce

Find the printable recipe with measurements below.

Jump to Recipe
A Japanese meal with salmon and vegetables baked in foil, miso soup, steamed rice, pickled cabbage, rolled omelette, and watermelon pieces, all served on a wooden tray with chopsticks and a dipping sauce.
Salmon fillet baked in foil with mushrooms, carrots, onions, and lemon slices, garnished with chives, with a spoon pouring sauce over it. The dish is served on a plate with salad and tofu sides nearby.

How to Make Salmon in Foil

Preparation

  1. 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. Slice the lemon and mince the chives.
A person sprinkles salt onto two raw salmon fillets placed in a metal tray on a wooden surface.
A metal tray with neatly arranged sliced shiitake mushrooms, julienned carrots, shimeji mushrooms, and thinly sliced onions on a wooden surface.
  1. Assemble the pouches. Spread butter on foil sheets. Place the onion on the bottom, then layer the salmon (skin side down), carrot, and mushrooms. Add a lemon slice and butter in the center, then sprinkle all over with sake.
Raw salmon fillet on a sheet of foil topped with a slice of lemon, a pat of butter, enoki and shimeji mushrooms, surrounded by sliced onions and julienned carrots, ready for cooking.
Close-up of hands pouring liquid from a small glass cup over a slice of salmon topped with a lemon slice and butter, surrounded by sliced mushrooms and carrots, all on aluminum foil.
  1. Seal. Fold the foil snugly at the top and sides.
A person’s hands tightly wrapping a long item in aluminum foil on a wooden surface. The foil is being pressed and folded to secure the contents.
Two food items wrapped tightly in aluminum foil sit on a wooden surface. The foil is crinkled and shiny, completely covering the contents inside.

Cooking

  1. Use stovetop or oven. Cook in a covered frying pan on the stove on medium low heat or bake salmon packets on a baking sheet in a preheated 425ºF oven for 15 minutes.
Two ears of corn wrapped in aluminum foil sit in a stainless steel pan on a stovetop, ready to be cooked. A wooden cutting board is visible to the side.
Two foil-wrapped packets sit on a baking sheet inside an oven, mid-baking. The oven racks and fan are visible in the background.

Assemble

  1. Garnish and serve. Carefully open the foil packets and sprinkle with chives. Serve on individual plates. Drizzle with ponzu at the table and enjoy!
A hand opens a foil packet containing cooked fish topped with lemon slices, mushrooms, and chopped chives, surrounded by plates of soup, sliced tomatoes, and other side dishes on a wooden table.
A hand pours sauce over baked salmon with lemon, mushrooms, and veggies in foil. Surrounding dishes include rice, salad, soup, watermelon, and tomato on a wooden table.

Nami’s Recipe Tips

  • Cut vegetables thinly to cook evenly – Julienned carrots and sliced mushrooms will soften at the same pace as the salmon. Thick vegetables take longer and can leave the fish overdone.
  • Layer ingredients wisely – Place onions at the bottom so they cook thoroughly, salmon in the middle for gentle steaming, and mushrooms on top to steam and baste the food below.
  • Make sure each foil packet is the same size – Use salmon pieces that are similar in size to ensure even cooking.
  • Open packets carefully – The hot steam rushes out quickly, so watch your hands. Always pull the foil away from you to avoid burns.
Baked salmon fillet topped with lemon slices, shredded carrots, and mushrooms, served in aluminum foil on a plate, surrounded by various side dishes on a wooden table.

Variations and Customizations

  • Use parchment paper. Trade pieces of aluminum foil for sheets of parchment paper and prepare the packets en papillote. See my recipe card for a tutorial.
  • Switch the protein. The packet method works for white fish like cod and halibut as well as boneless chicken.
  • Use your favorite mushrooms. Enoki mushrooms and king oyster mushrooms are my other favorites to use.
  • Add green leafy vegetables like spinach or komatsuna.
  • Enhance the butter base. Boost flavor with lemon juice, garlic, shio koji, soy sauce, miso, or ponzu.
  • Swap mayo or miso. Instead of butter, use mayonnaise plus soy sauce or mirin. A mixture of miso, mirin, and sugar is fabulous, too.
A parchment paper packet with food inside, placed on a metal baking tray—similar to how salmon in foil is cooked. The food contents are faintly visible through the paper.
Salmon in foil baked with julienned carrots, mushrooms, and a lemon slice, then garnished with chopped chives, served on a metal baking tray.

What to Serve with Salmon in Foil

Japanese miso soup bowls containing tofu and wakame miso soup.
An indigo round plate containing chopped cabbage dish called Yamitsuki Cabbage served with a pair of chopsticks and small dishes and sake cups and the table.
An oval Japanese plate containing Japanese rolled omelette, Tamagoyaki, placed over a bamboo leaf.
Japanese rice bowls containing perfectly cooked Japanese rice.

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.

Frequently Asked Questions

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.

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.

Can I use Japanese thin-cut fillets?

Yes! 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).

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?

You can. Follow the oven method instructions and be sure to use a tray underneath to keep the foil from tearing.

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.

Baked salmon fillet topped with lemon slices, shredded carrots, and mushrooms, served in aluminum foil on a plate, surrounded by various side dishes on a wooden table.
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4.84 from 156 votes

Salmon in Foil

by Namiko Hirasawa Chen
Moist, tender, and full of flavor, quick and simple Salmon in Foil is the perfect weeknight dinner. This foolproof recipe is easy to cook on the stovetop or in the oven, and cleanup is a breeze. On the table in under 30 minutes!
Prep: 8 minutes
Cook: 17 minutes
Total: 25 minutes
Servings: 2

Ingredients 
 

  • 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)
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • ½ onion (5 oz, 142 g)
  • 2 inches carrot (1.4 oz, 40 g)
  • ½ package shimeji mushrooms (1.8 oz, 50 g)
  • 2 shiitake mushrooms (or more if they are thin and small)
  • 2 lemon slices
  • 1 small bunch chives (for garnish)
  • 1½ Tbsp unsalted butter (divided)
  • 1 Tbsp sake (divided)

For Serving

Instructions

  • Gather all the ingredients.
    Salmon fillets in a tray with soy sauce, lemon, carrot, onion, mushrooms, chives, butter, salt, and pepper arranged on a wooden surface, viewed from above.

To Prepare the Salmon and Vegetables

  • 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).
    Two side-by-side images showing hands seasoning raw salmon fillets in a metal tray with salt on a wooden surface. The left image shows sprinkling salt; the right image shows rubbing salt into the fish.
  • Peel ½ onion and cut into thin slices.
    Split image: Left side shows hands peeling the skin off a whole onion over a tray; right side shows hands slicing the peeled onion into thin pieces on a wooden cutting board with a knife.
  • Peel 2 inches carrot. Cut it lengthwise into thin slabs, then slice into julienne strips.
    Three-step process: first, hands peel a carrot; next, hands slice the carrot into thin rounds; finally, hands cut the slices into fine julienne strips on a wooden cutting board.
  • Cut off the root end of ½ package shimeji mushrooms and separate them into small clusters with your hands.
    Two images side by side: on the left, hands use a knife to slice the base off a cluster of mushrooms; on the right, hands separate the mushrooms into smaller pieces over a wooden surface.
  • Cut off the stems from 2 shiitake mushrooms and thinly slice the caps.
    Two side-by-side images show hands slicing a brown mushroom on a wooden cutting board with a sharp knife. The left side shows the start of slicing; the right shows thin mushroom slices being cut.
  • 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.
    Three-panel image: left panel shows sliced carrots, mushrooms, and onions in a metal tray; middle panel shows a hand slicing a lemon; right panel shows a hand finely chopping chives on a wooden cutting board.

To Assemble the Foil Packets

  • Prepare 2 sheets of aluminum foil, each 12 x 12 inches (30 x 30 cm). Thinly coat the centers using ½ Tbsp butter, spreading it into a rectangle that's the same length as a fillet and 2–3 times as wide. (Reserve the remaining 1 Tbsp butter for later.) In the buttered section of each foil, place a bed of sliced onion that's about the same size as a fillet.
    Nami's Tip: To make the packet with parchment paper instead, see the end of this recipe.
    Two photos side by side: one shows hands spreading butter on foil; the other shows hands arranging sliced onions on the buttered foil.
  • Lay a salmon fillet, skin side down, on the onions. Then, place small piles of julienned carrot on the left and right sections of the fillet, keeping the middle open.
    Two side-by-side images: hands wrapping a raw salmon fillet with grated carrots and onions in foil on the left, and the unwrapped salmon with vegetables on foil on the right.
  • Pile the shimeji and shiitake mushrooms on top of the carrots. Next, lay a lemon slice in the middle and top with ½ Tbsp butter.
    Two side-by-side images show uncooked salmon fillets on foil with onions, mushrooms, and julienned carrots; the right image adds a lemon slice and a pat of butter on top of the salmon.
  • Raise up the foil sides and drizzle ½ Tbsp sake on the fish. 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.
    A person prepares foil-baked salmon with vegetables, pouring liquid over the fish in one image and folding the foil to seal the packet in the other, all on a wooden surface.
  • Then, fold up the left and right sides a few times to seal.
    Two side-by-side images: on the left, hands wrap food in aluminum foil; on the right, two foil-wrapped packages rest on a wooden surface.

To Cook

  • You can cook the salmon one of two ways:
    Stovetop – Place the packets in a dry frying pan (I use stainless steel or carbon steel) and cover with a lid. Turn on the heat to medium and cook for 2 minutes. Then, reduce to medium low and gently cook 15 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets.
    Nami's Tip: If you're using a non-stick pan, you may want to add water. If you're cooking four packets, use two pans.
    Two images: left shows two foil-wrapped ears of corn in a stainless steel pan on a stove; right shows the same pan covered with a metal lid, also positioned on the stove.
  • Oven – Preheat the oven to 425ºF (220ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Place the packets on a baking sheet in the oven and cook 15–18 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets.
    Two foil-wrapped items are baking on a baking sheet in an oven. The left image shows the oven door open with no hands, while the right image shows a hand with a green oven mitt reaching in.
  • It's done when the thickest part of the fillet registers an internal temperature of 125–130°F (52–54ºC). If you prefer medium rare, stop cooking at 120ºF (49ºC). 

To Serve

  • 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 and enjoy.
    Two images show a baked salmon fillet in foil topped with lemon slices and herbs. In the first, a hand adds garnishes. In the second, a hand pours sauce over the salmon. Rice and side dishes are visible in the background.

To Store

  • 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.

To Make Packets with Parchment Paper

  • Alternatively, you can use parchment paper to make the packets. Prepare 2 parchment sheets about 12 x 12 inches (30 x 30 cm) each. Fold in half, crease, then open flat. For each packet, spread a bed of sliced onions on one half of the paper near the fold line (no need to coat with butter). Place the salmon fillet skin side down on the onions.
    Two images side by side: on the left, a hand arranges sliced onions on parchment paper; on the right, a raw salmon fillet is placed on top of the onion slices, also on parchment paper.
  • Add the julienned carrots in small piles on the right and left sections of the fillet, leaving the middle open. Add the shimeji and shiitake mushrooms on top of the carrots. Place a lemon slice in the middle, top with ½ tablespoon butter, and drizzle with ½ Tbsp sake.
    Two photos: Left, hands arranging julienned carrots on a raw salmon fillet placed on sliced onions; right, the salmon is topped with mushrooms, a lemon slice, and a pat of butter, all on parchment paper.
  • Fold the parchment paper in half over the salmon. Start on a short side and fold up the edges a few times, creasing well to seal. Repeat on the long side.
    Two images show hands folding parchment paper around pieces of salmon and pats of butter on a wooden surface, preparing fish en papillote for cooking.
  • Repeat on the remaining short side.
    Two side-by-side images show hands folding parchment paper around seasoned food, preparing it for baking on a wooden surface. The food, including butter, is partially visible through the translucent paper.
  • Where the long and short sides meet, I fold back the two corners in the opposite direction and press well. This helps to secure everything in place.
    Two images side by side: both show food wrapped in parchment paper. The left image is on a wooden surface, and the right image is on a metal baking tray. Visible through the paper are slices of butter and vegetables.
  • Cook using either method described above. Cut open the top with kitchen shears, taking care to avoid the hot steam. Sprinkle with minced chives, then serve at the table with 1 Tbsp ponzu on the side.
    Two side-by-side images: on the left, hands use scissors to cut open a parchment paper packet; on the right, the packet is open to reveal cooked salmon with lemon, carrots, mushrooms, and herbs on a baking tray.

Nutrition

Calories: 314kcal, Carbohydrates: 13g, Protein: 26g, Fat: 17g, Saturated Fat: 7g, Trans Fat: 1g, 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 Note: This post was originally published on December 16, 2017, and updated on April 26, 2020. It was republished with new images and more helpful content on September 1, 2025.