Foil Wrapped Miso Salmon

Miso Salmon in Foil

When I’m pressed for time (or out camping), I often turn to wrapping food into little packets. It can be cooked with almost any heat source whether in an oven or over a campfire and makes for a tidy one-pouch meal that’s as easy to make as it is to clean up. The best part is that people always seem to be amazed when you serve them food prepared in a pouch (doubly so if you’re out camping). Perhaps it’s because of the presentation, but I also think food steamed in it’s own juices just tastes better. Read my full post and recipe over at PBS Food this week.

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  • Joseph

    Marc, do you think the salmon will taste better if I bake it at 200F for a longer period of time?

    • Marc Matsumoto

      “Better” is a pretty subjective term, but it will be more tender if you use a slow roasting technique like this:

      • Joseph

        Yea the reason I ask is because I read your slow roast salmon recipe earlier :)

        Thanks for clarifying

    • Marc Matsumoto

      Also keep in mind that if you use a lower temperature, you’re probably not going to get the caramelization in the sauce, so while the salmon might be more tender, you’re sauce may end up a little watery. You could get around it by making the sauce separately and pouring it over the cooked salmon, but then it kind of defeats the whole quick and easy part of doing the foil-wrap.

  • Stefanie

    Marc, I’ve already made this recipe twice since you’ve posted it! The second time I experimented with a few of the veggies you mentioned above, asparagus and red peppers. This dish is fantastic and my evenings are less stressful knowing I have a simple, delicious, healthy(though, I keep the butter!) recipe to turn to. Thank you.

  • Joanne Pan

    Marc, you mention that other heat sources can be used for this recipe. Besides an oven, what else can be used? Was thinking of using microwave but realized that foil can’t go in a microwave. any other suggestions? i don’t have a broiler either…how about using the happycall pan?

    • Marc Matsumoto

      Hi Joanne, The microwave won’t work, but you can do this over a campfire, in a toaster (the kind with a door, not the top loading kind), or on the stove. I’m not familiar with a happycall pan, but you can do it in a steamer on the stove, or use dry heat if you have a pan without a teflon coating. Hope that helps.

  • Noviana. N

    Hi! I was wondering if i can do this using a steamer pot ?


    • Marc Matsumoto

      Hi Noviana, I’m not sure what you mean by a steamer pot. Is it a kind of kitchen appliance or do you just mean a pot with a steamer basket? In either case I think you’d still want to wrap it in foil or the steam would water down the sauce.

      • Noviana. N

        Hi Marc,

        Okay.. Thanks FYI! :)

  • Pishing Binnis

    This is the first recipe I’ve tried on your site. Damn you, I now can’t seem to get off your site and have spent the better part of three hours compiling a list of must-try recipes (ok, fine, four hours). My husband also can’t remember that I’m able to cook other dishes and asks me to cook this almost daily. Mysteriously, our fridge keeps getting automatically re-stocked with Enoki mushrooms. I can’t wait to try your other recipes!

    • Marc Matsumoto

      Hahaha, glad to hear you guys enjoyed this.

  • Joanne

    I have made this twice now. The first time I made it in 2 individual packets. The second time I used 2 lbs of salmon filet and doubled the recipe (for 4 people). Both times it came out moist and absolutely delicious!!! This will be one of my go to recipes for guests because it is so simple to prepare. I served it with lightly stir-fried bok choy and some steamed rice. Thank you!

    • Marc Matsumoto

      Hi Joanne, I’m so glad to hear you enjoyed it. Using a whole filet is a great idea when you need to serve more people.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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