Salmon and Mushrooms in Foil (Frying Pan)

Name: Salmon and Mushrooms in Foil (Frying Pan)
Total time: 25 min
Yield: Serves 2
Ingredients: Raw salmon fillets 2 fillets; Shimeji mushrooms 1/2 pack (about 50 g); Enoki mushrooms 1/2 bag (about 100 g); Onion 1/4; Butter (salted is OK) 20g; Salt 1/4 tsp; Pepper 2–3 shakes; Sake (Japanese rice wine) 1 tbsp; Soy sauce 2 tsp; Water 100 ml (to pour into the frying pan); Aluminum foil 2 sheets, about 30 cm each

🥗 Lighter 💪 If you exercise

Serves 2 · About 25 min
Salmon and mushrooms wrapped in aluminum foil and steamed in a frying pan. Butter and soy sauce flavor. Few dishes to wash.

① Season the salmon→② Cut the mushrooms and onion→③ Wrap in foil→④ Steam in a frying pan→⑤ Pour on soy sauce

What to buy

Fish

Raw salmon filletsLightly salted salmon is OK. If using it, do not add salt2 fillets

Vegetables

Shimeji mushrooms1/2 pack (about 50 g)Enoki mushrooms1/2 bag (about 100 g)Onion1/4

Dairy

Butter (salted is OK)20g

Check what you already have

Salt1/4 tspPepper2–3 shakesSake (Japanese rice wine)1 tbspSoy sauce2 tspWater100 ml (to pour into the frying pan)Aluminum foil2 sheets, about 30 cm each

Tap an item to check it off (checks clear when you close the page).

How to make it

Season the salmon

Let sit 5 min

Sprinkle 1/4 tsp salt on both sides of the salmon and let sit 5 minutes (skip the salt if using salted salmon)
Wipe off the water that comes out with a paper towel, and add 2–3 shakes of pepper

How to tell it's doneNo water is sitting on the surface of the salmon.

Cut the mushrooms and onion

About 5 min

On a cutting board, cut off the hard base of the shimeji, then pull apart into small clusters by hand
Cut about 3 cm off the base of the enoki, cut in half crosswise, and pull apart by hand
Cut the onion into thin slices

How to tell it's doneEverything is cut and the mushrooms are pulled apart.

Wrap in aluminum foil

About 3 min

Spread out 1 sheet of foil, about 30 cm, and lay half the onion in the center
Put 1 salmon fillet on top, then half of the shimeji and enoki
Pour on 1/2 tbsp sake and put 10 g butter on top
Bring the front and back edges of the foil together at the top and fold over 2–3 times. Twist the left and right ends closed too
Wrap the other one the same way

How to tell it's doneNo gaps in the foil, and no juice leaks when you lift it.

Steam-bake in a frying pan

Medium → Medium-low heat, lid onAbout 12–15 min

Put the 2 foil packets side by side in a frying pan
Pour 100 ml water into the pan, outside the foil
Put the lid on and set over medium heat. When it boils and steams, cook on medium-low heat for 12–15 minutes

How to tell it's doneTurn off the heat and open just 1 packet a little with cooking chopsticks. Split the thickest part of the salmon with chopsticks: it is whitish pink all the way through, with no see-through part. The mushrooms are soft.

Be carefulLift the lid once partway to check. If the water in the pan is gone, add 50 ml water. If you leave it, the bottom of the foil will burn.

Be carefulHot steam comes out when you open the packet, so keep your face away.

Pour on soy sauce

About 1 min

Put each packet, foil and all, on a plate and open the top
Pour 1 tsp soy sauce on each

ReadyEat with the mushrooms and all the juice in the foil.

📚 Learn more about this dish

🥬 Ingredient guide

Shoyu (soy sauce)

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)

If it didn't work out

The salmon is raw insideNot steamed long enough. Close the packet again, put the lid on, and add 3 minutes at a time.

The bottom of the foil burnedThe water in the pan ran out. Next time, check the water partway through.

Watery and blandThe water from the mushrooms thins the flavor. Add soy sauce little by little when you eat.

Too saltyYou salted salted salmon. With salted salmon, skip the salt in step 1.

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Made by YUU, a teen who loves cooking → About me