Teriyaki salmon Baked in Foil with Mushrooms




Yield 2 servings

Salmon baked in foil with mushrooms is a quick and easy weeknight, healthy meal. This recipe provides for cooking en papillote for either foil or parchment.



  1. Heat the oven to 400 degrees F. Combine the first 7 ingredients in a bowl big enough to hold the sauce and the sliced mushrooms. Add the mushrooms to the sauce and toss with your hands so that the mushrooms are well covered with sauce. Set aside.
  2. Tear off 20" of aluminum foil, fold it in half and lay it on a baking sheet. Baste the bottom half of the foil with a little olive oil so the fish doesn't stick. Leave 3-4" around the edge without oil. 
  3. Place the salmon skin-side down on the foil next to the fold, leaving plenty of toom around the edges to create a seal. Season with salt and pepper. 
  4. Layer the mushrooms over the salmon and drizzle the remaining sauce over the stack of salmon and mushrooms. Tightly seal the edges all the way around by folding the edges over on top of each other a couple times. A tight seal is important. Make sure to leave some air space between the salmon and the foil so the food has room to steam. Bake 15 - 25 minutes, depending on the thickness of your salmon. For a fillet that is 1" thick, 20 minutes is usually enough time. 
  5. Remove the fish from the oven and turn on the broiler. Open up the foil to expose the top of the fish and place under the broiler for 2 - 3 minutes. Garnish with lemon slices and parsley. 


This recipe serves two people. You can make the fish in a single packet or you can cut the fillet in half and make two individual packets. 

Courses Dinner

Cuisine French

Recipe by Something New For Dinner at