Foil-Baked Salmon with Miso and Butter

Foil-Baked Salmon with Miso and Butter

This is a foil-baked salmon (fall salmon) with mushrooms and vegetables. This time, I seasoned it with miso and butter.

Ingredients: 4 servings

Raw salmon (fall salmon)
4 slices
Bean sprouts
1 bag
Shimeji mushrooms
1/2 bunch
Carrot (julienne)
1 1/2 tablespoons
Soy sauce
1 teaspoon
1 teaspoon
Butter or margarine
15 g


1. Combine the miso, soy sauce, and sake, then divide into 5 portions. Remove bones from the salmon.
2. Spread 1/5 of the mixture over each of the salmon slices. Wrap with plastic wrap, and press out the air.
3. Let sit for 1 hour to half a day in the fridge.
4. Mix the remaining 1/5 of the miso mixture and the softened butter at room temperature.
5. Wash the bean sprouts and remove roots. Julienne the carrot, and mix with the shimeji mushrooms.
6. Thinly spread butter on the foil. Scrape off a little bit of the miso mixture from the salmon and place skin-side down in the foil, and lay 1/4 of the vegetables on top.
7. Place 1/4 of the miso and butter mixture from Step 4 on the top of the vegetables, then seal the foil.
8. Place in a pan and cover. Steam-bake for about 10 minutes over medium heat, and it's done.

Story Behind this Recipe

This is my mother's recipe since long ago.