Salmon Chan-Chan Style Foil Bake
This is a Chan-Chan style salmon foil bake that you can easily make using a frying pan. It’s a delicious dish that pairs perfectly with rice, featuring plenty of vegetables and succulent steamed salmon coated in a rich, flavorful special miso sauce and butter.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Pat the salmon dry, remove any bones, and season with salt and pepper. → Cut the vegetables into bite-sized pieces and mix the miso sauce ingredients together. → Place the vegetables, salmon, mushrooms, miso sauce, and butter into aluminum foil and wrap it up. → Place the foil packets in a frying pan, add water, cover with a lid, and steam over medium-low heat for 12–15 minutes. → Open the foil and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Pat the salmon dry, remove any bones, and season with salt and pepper. → Cut the vegetables into bite-sized pieces and mix the miso sauce ingredients together. → Place the vegetables, salmon, mushrooms, miso sauce, and butter into aluminum foil and wrap it up. → Place the foil packets in a frying pan, add water, cover with a lid, and steam over medium-low heat for 12–15 minutes. → Open the foil and garnish with chopped green onions.
Introduction
This is a Chan-Chan style salmon foil bake that you can easily make using a frying pan. It’s a delicious dish that pairs perfectly with rice, featuring plenty of vegetables and succulent steamed salmon coated in a rich, flavorful special miso sauce and butter.
Step 1
Pat the surface of the salmon dry with a paper towel and remove any small bones with tweezers. Lightly season both sides with salt and pepper, let sit for about 5 minutes, then wipe away any moisture that has released.
Step 2
Prepare the vegetables. Wash and dry the cabbage and chop coarsely, thinly slice the onion, cut the peeled carrot into thin strips, finely chop the green onion, and trim the ends of the shimeji mushrooms and break them apart by hand. Divide the butter into two 10g portions.
Step 3
In a bowl, mix the miso, grated garlic, sugar, and soy sauce until smooth, then stir in the mirin and sake to create the miso sauce.
Step 4
Spread out a sheet of aluminum foil (approx. 25cm x 40cm), place cabbage and onion in the center, then top with the seasoned salmon, carrot, and shimeji mushrooms. Drizzle half of the miso sauce over the top, add the butter, and seal the foil tightly. Repeat for the second serving.
Step 5
Arrange the foil packets in a frying pan and add water to a depth of just under 1cm. Bring to a boil over medium heat.
Ingredients List
Important Notes
⚠️ Use 'raw salmon' (unsalted) to prevent the dish from becoming too salty.
💡 To prevent the salmon from burning at the bottom, lay down a bed of vegetables like cabbage and onions before placing the salmon on top.
⚠️ If the water in the pan looks like it is evaporating while steaming, add more hot water or water to prevent the pan from burning dry.
💡 Since root vegetables like carrots take longer to cook, adjust the steaming time between 12–15 minutes depending on the thickness of the ingredients.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...