Salmon in Foil

1. Gather all the ingredients.

To Prepare the Ingredients

1. Sprinkle Diamond Crystal kosher salt and freshly ground black pepper on both sides of 2 skin-on salmon fillets.
2. Thinly slice ½ onion and cut 3 oz carrot into julienne strips.
3. Cut off the bottoms of 1.8 oz shimeji mushrooms and 2 shiitake mushrooms. Separate the shimeji mushrooms by hand into small clusters. Thinly slice the shiitake caps.
4. Cut 2 leaves chives into small pieces.

To Prepare the Foil Packets

1. Prepare 2 sheets of aluminum foil, each 12 x 12 inches (30 x 30 cm). Divide ½ Tbsp unsalted butter and thinly spread it in the center of the foil sheets (reserve the remaining 1 Tbsp unsalted butter for later).
2. For one foil packet, place one portion of the onion slices on the foil. Then, put one salmon fillet on top, skin side down.
3. Top with one portion of the mushrooms and carrot julienne strips.
4. Add ½ Tbsp sake and ½ Tbsp butter on top.
5. Bring the top and bottom of the aluminum foil together over the salmon and fold a few times to close the top. Then, bring the sides together and fold a few times to tightly sealed the foil packet. Repeat the same process for the other fillet.

To Cook on the Stovetop

1. Place the salmon foil packets in a frying pan and cover with a lid (no need to add water). Cook the salmon over medium heat for 2 minutes, then medium-low heat for 10 minutes. If your salmon is 1–1½ inches thick, cook for 15–18 minutes. Carefully open the foil packet (avoiding the hot steam) to check the doneness, if needed.

To Bake in the Oven (optional)

1. Alternatively, you can bake in a preheated 425ºF (218ºC) oven for 15 minutes. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). If your salmon is 1–1½ inches thick, bake for 18–20 minutes. Carefully open the foil to check the doneness.

To Serve

1. Carefully open the foil packets, avoiding the hot steam. Sprinkle with the chopped chives and drizzle each with 1 Tbsp ponzu or soy sauce. Enjoy!

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.