Tender and Easy, Cooked in a Frying Pan
Foil-Yaki is a staple dish of Japanese home-cooking where fresh salmon and vegetables such as onions and mushrooms are wrapped in aluminum foil and steamed in a frying pan or oven. This cooking method is highly popular because it traps the moisture and umami inside the foil packet, resulting in a tender and moist fish. It also makes for super easy cleanup!
This main dish brings a sense of autumn to the Japanese table. Steaming in-season salmon (aki-zake) in foil packets allows the fish’s natural flavor to be enjoyed simply and deliciously. The Japanese-Western flavor combination of soy sauce, butter, and lemon further enhances the fish's umami.
20 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 fresh autumn salmon fillets (fresh silver salmon is also OK)
- 0.25 tsp sugar
- 0.25 tsp salt
- 2 tsp sake (or white wine)
- 1/3 of a carrot
- 1/2 of an onion
- 1 small green onion (konegi)
- 1/3 of a pack of shimeji mushrooms
- 1/3 of a pack of enoki mushrooms
- 1 tsp vegetable oil
- 1.5 tbsp butter
- 2 tsp soy sauce
- lemon juice (to taste)
INSTRUCTIONS
- 1
Sprinkle the salmon fillets with sugar and salt, drizzle with sake, and let sit for 5–10 minutes. Gently wrap in a clean cloth or paper towel to absorb the moisture that comes out.
- 2
While the fish is resting, cut the vegetables. Julienne the carrot.
- 3
Cut the onion into 4–6 wedges.
- 4
Thinly slice the small green onion and wrap it in plastic wrap to prevent it from drying out.
- 5
Cut off the tough ends of the shimeji mushrooms and separate the mushrooms by hand into bite-sized clusters (3–4 stems).
- 6
Cut off the tough ends of the enoki mushrooms and separate the mushrooms into approx. ½–inch-wide (1.5 cm) bundles.
- 7
Pull out 24–28 inches (60–70 cm) of aluminum foil and fold it in half to make a double layer. Make another sheet the same way. Drizzle half of the vegetable oil onto the center of each sheet and spread the oil using the enoki mushrooms or other vegetables.
- 8
Arrange half of the carrots in the center of each foil packet, then top with a salmon fillet. Arrange the onion wedges around each fillet.
- 9
Place half of the shimeji mushrooms, enoki mushrooms, and butter on top of the fresh salmon in each packet.
- 10
Bring the back and front edges of the aluminum foil together in the center, fold twice to close, and crimp to seal.
- 11
Crimp the left and right sides together tightly and twist lightly to close.
- 12
Place the packets in a frying pan, pour in water to a depth of about ¼ of an inch, and turn on the burner to medium.
- 13
Once the water begins to boil, cover with a lid and steam for 8 minutes. Turn off the heat and let it sit with the lid closed for 5 minutes.
- 14
Transfer the packets to a plate and open them carefully to avoid being burned by the steam. Drizzle with soy sauce and lemon juice, then scatter with the sliced green onion.
RecipeID
718
Tips & Notes
・Doubling the foil thickness both helps to prevent the foil from tearing and traps the heat more efficiently, resulting in a more tender and delicious fish. The key to a perfect result is to set a timer and avoid over-heating.
・Substitutions: Cabbage, long green onion (negi), and bean sprouts are also recommended. For mushrooms, shiitake, maitake, or king oyster mushrooms (eringi) are fine—use your favorite.
・Checking for doneness: Open the foil. If the onion and mushrooms are tender and hot to the touch, the salmon is thoroughly cooked. If you are unsure, gently cut into the salmon to check.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."