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Hero shot of Salmon in Foil with Ponzu Dressing on side.
Baked Salmon in Foil with Ponzu Dressing
Prep Time
10 mins
Cook Time
15 mins

Today’s dish Baked Salmon in Foil with Ponzu Dressing is quite easy to make and flavoursome. It is a great way to enjoy the natural flavours of each ingredient in a foil bag. The choice of fish and vegetables are flexible.

Prep time does not include time required to make Ponzu.

Recipe Type: Main
Cuisine: Japanese
Keyword: baked salmon, fish in foil, Ponzu, ponzu dressing, salmon, salmon in foil
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 2 x 150g/5.3oz salmon fillets (note 1)
  • 100g/3.5oz onion , thinly sliced
  • 30g/1.1oz carrot , sliced diagonally to 5mm thick (note 2)
  • 30g/1.1oz enoki mushrooms , roots removed (note 2)
  • 1-2 shiitake mushrooms , remove the stem and cut to quarter or half (note 2)
  • 30g/1.1oz snow peas ends removed (note 2)
  • 6g/0.2oz butter
  • oil
  • 2 x 40cm/1.3ft long sheet of foil
  • Ponzu (note 3)
  1. If using oven, pre-heat the oven to 200C/392F.

  2. Lightly oil the centre of each piece of foil, drawing an elongated oval so that the salmon fillet can fit in the oiled area.

  3. Spread the sliced onions on the oiled area of each piece of foil so that the salmon can nicely sit on them.

  4. Place the salmon on the scattered onion, top with sliced carrots, enoki mushrooms, snow peas and shiitake mushrooms. Try to spread vegetables on the salmon fillets in clusters but to cover the salmon (see the photos).

  5. Place 3g butter on top of the vegetables in the centre of each fillet.

  6. Pick up the end of the foil on your side and the opposite side and fold the both sides together a few times to seal. Then fold left and right sides a few times individually to seal the bag.

  7. If cooking in the oven, place the foil bags on a tray and cook for 13-15 minutes.

  8. If cooking on a stove top, place the bags in a frying pan, without overlapping, with a lid on. Cook over medium heat for 4 minutes, then turn down the heat to low and cook further 7-8 minutes.

  9. Place each bag on a plate and serve with ponzu dressing. To eat, open the bag and pour ponzu dressing over the fish and vegetables.

Recipe Notes

1. I made two fillets from a salmon cutlet by removing the bone in the middle. Please see my post Japanese Salmon Mirin-zuke (Mirin Marinade) to see how I make two fillets from one cutlet. You will need a large cutlet of about 320g/0.7lb.

You can use salmon fillets but then, you may want to remove the skin before cooking.
Instead of salmon, you can use other fish fillets but avoid fishy red meat fillets such as mackerel.

2. The vegetables used on the salmon fillets can be substituted with other vegetables such as broccoli, green beans, other mushrooms, and sliced potatoes. Make sure that the vegetables are cut to appropriate sizes so that they will be cooked just right. For example, do not slice potatoes too thin or too thick (about 1cm thick might be just right).

3. Ponzu is a soy based citrus flavoured dressing. Please see my recipe, Japanese Dressings, which includes how to make Ponzu. I recommend you make Ponzu ahead of time as the longer you keep it in the fridge, the better the flavour.

Alternatively, you can use store-bought Ponzu Dressing, which is available at Japanese/Asian grocery stores.

Another alternative is to pour some lemon juice and soy sauce.

4. Nutrition per serving, assuming 1 tablespoon Ponzu Dressing is used.

serving: 286g calories: 430kcal fat: 28g (43%) saturated fat: 6.5g (33%) trans fat: 0.1g polyunsaturated fat: 6.8g monounsaturated fat: 9.7g cholesterol: 89mg (30%) sodium: 352mg (15%) potassium: 834mg (24%) carbohydrates: 12g (4%) dietary fibre: 2.6g (10%) sugar: 5.5g protein: 33g vitamin a: 61% vitamin c: 36% calcium: 3.1% iron: 7.2%