Easy Coho Salmon Bake with Miso

Easy Coho Salmon Bake with Miso

Are you afraid of cooking fish? This foil-bake recipe is easy, so no worries! Cleanup is easy too.

Ingredients: 1 serving

Salmon filet (raw, not salted)
1 piece
Assorted mushrooms (shimeji, shiitake, maitake, king oyster etc.)
A little bit each (to fit into the foil packet)
3 or so 7 mm thick slices
Japanese leek
A few diagonally cut slices that fit into the foil packet
Chrysanthemum greens
A small amount to fit into the foil packet
The miso sauce (for 2 servings):
1 big heaping tablespoon
2 heaping teaspoons
Hon-mirin (real mirin)
2 teaspoons
1 1/2 teaspoons
Soy sauce
1 teaspoon
Finely chopped green onion
2 to 3 tablespoons
Grated ginger
about 1 tablespoon
Grated garlic
just a little bit
Coarsely ground sesame seeds
1 tablespoon
Shichimi spice
about 2 pinches
Sudachi or lemon to taste (optional)
Aluminium foil


1. These are the ingredients for 1 serving. The sauce is for 2 servings though, so don't use it all.
2. Wash the salmon quickly and dry well. Season lightly with salt and white pepper, and sprinkle with a little sake. (These are not listed in the ingredients.)
3. Make the sauce. The garlic is used to counteract the 'raw' flavor of the salmon. You won't taste it though.
4. Mix all the sauce ingredients together...
5. It's pretty thick. So let's wrap the fish! Spread out a pretty generous piece of foil. There's no need to oil it. No need to wipe the sake off the salmon.
6. Line the foil with the onion slices, and top with some of the miso sauce. Layer on the salmon, and more sauce.
7. Put the mushrooms and leek (the white part) on the sides, and add the greens last.
8. Cut another piece of foil. Put it on top, and tightly close up the sides.
9. Heat a frying pan over low-medium heat. No lid needed!
10. Cook like this for 15 minutes. The miso and onion will burn a bit on the bottom, and smell very nice.
11. When you smell it toasting, that means it's done. Transfer to a serving plate and rip off the foil. (This part is exciting!) Done!
12. The burned onions are so delicious... You can make this on the stovetop, so in the winter you're killing two birds with one stone. If it starts to smell a bit toasted, you should probably take it out before it burns!

Story Behind this Recipe

The frying pan doesn't get dirty. Just wrap and cook!
Salmon is not too fishy, and is easy to cook even for people who aren't good at cooking fish.