Classic Foil-Baked Salmon
Butter and Shimeji Mushrooms

Tender foil-baked salmon layered with sweet onions, crisp carrots, and earthy shimeji mushrooms, enriched with a melting pat of butter and savory bouillon.

Ingredients

• 2 salmon fillets
• 1 onion
• 1 carrot
• 1 pack shimeji mushrooms
• 2 tbsp cooking wine
• 2 tsp salt
• 1 tsp black pepper
• 2 cubes bouillon cubes
• 20 g butter
• to taste chopped parsley

Instructions

1. 1Pour cooking wine over salmon

   

   Place the raw salmon fillets on a white plate and pour a small amount of cooking wine evenly over them to help remove any fishy odor.

   Tip: Pour the wine gently so it coats the surface of the fillets properly.
2. 2Season the salmon

   

   Sprinkle salt and black pepper evenly onto both sides of the raw salmon fillets to build a solid baseline of seasoning.

   Tip: Season both sides thoroughly, but avoid over-salting since bouillon cubes will be added later.
3. 3Pat dry the salmon

   

   Use clean kitchen paper towels to gently wipe away excess moisture and surface liquid from the seasoned salmon fillets.

   Tip: Drying the surface helps the seasoning adhere better and prevents excess water buildup inside the foil during baking.
4. 4Slice the onions and carrots

   

   Thinly slice the onions on the cutting board. Cut the carrots into matching thin strips to ensure even cooking when layered with the salmon.

   Tip: Keep the thickness of the carrots and onions consistent so they soften uniformly in the foil packet.
5. 5Tear the shimeji mushrooms

   

   Take the shimeji mushrooms and gently tear them apart into smaller clusters by hand, separating them so they distribute evenly across the foil bed.

   Tip: Do not wash mushrooms under running water unless heavily soiled; instead, wipe them clean with a damp towel to prevent them from absorbing too much moisture.
6. 6Line the foil with vegetables

   

   Lay down a sheet of aluminum foil and place a bed of thinly sliced onions and carrots right in the center to form a foundation for the fish.

   Tip: Making a sturdy vegetable bed prevents the salmon from sticking directly to the foil and infuses it with aromatic sweetness as it cooks.
7. 7Season with bouillon

   

   Crush the bouillon cubes into small fragments and evenly sprinkle them over the bed of sliced onions and carrots on the foil.

   Tip: Crushing the cubes finely ensures the seasoning dissolves evenly into the moisture released by the vegetables during steaming.
8. 8Add salmon and mushrooms

   

   Using kitchen tongs or hands, place the seasoned salmon fillet directly on top of the onion and carrot bed, then arrange the separated shimeji mushrooms around it.

   Tip: Ensure the salmon is centered properly so the foil can easily fold over and seal the contents completely.
9. 9Top with butter

   

   Place a small pat of butter directly on top of the salmon fillet to add richness and keep the fish moist as it bakes.

   Tip: A cold piece of butter works best so it melts slowly and evenly throughout the steaming process.
10. 10Wrap and secure the foil packets

    

    Tightly wrap and crimp both ends of the aluminum foil around the ingredients to seal the packet completely. This traps the steam and moisture inside, allowing the salmon and vegetables to steam effectively.

    Tip: Ensure the seams are tightly folded upward to prevent any delicious juices or butter from leaking out during cooking.
11. 11Garnish the baked salmon

    

    Carefully open the cooked foil packet to reveal the tender salmon and vegetables. Sprinkle freshly chopped parsley over the top to add a burst of color and fresh flavor before serving.

    Tip: Open the foil carefully to avoid escaping steam, and add the parsley immediately while the dish is piping hot.

Storage & Reheating

Burn It Off

Frequently Asked Questions