Skillet packet salmon from Christopher Kimball’s Milk Street Magazine, Fall 2016: Charter Issue (page 18)

  • salmon fillets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chermoula sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 06, 2017

    This method worked perfectly for me and I made it several times right after the recipe was published (I was skeptical at first - had to see if it would work).

  • mdrapes on July 30, 2017

    This has become known in my household as the "jiffy fish" method as it has all the satisfaction of making Jiffy Pop popcorn when the foil packet puffs up and the pepper pings against the foil! Comes out perfectly every single time no matter the thickness of fish, the amount of fish, or whether wild-caught or farmed. I was so skeptical, but if you follow the instructions as EXACTLY written, you cannot go wrong. Moist, perfectly done, bottom char. Amazing. (It was even great the time I accidentally put the fish in skin-side up. Haha.)

  • Bwolfe2 on April 15, 2017

    I prepared the recipe exactly as described. The fish came out perfectly. We found it to be an optimal method of cooking as it is quick, no mess, and extremely moist.

  • Rinshin on November 08, 2016

    I like the concept of cooking fish in a foil since I do this a lot using Japanese method which means first the fish is placed on bottom, then sliced green onions or other veggies with sliced Asian style mushrooms and some kind of sauce, sometimes with miso added. They always come out perfectly no matter how thick the fish is. But, the method I've used are baked and not cooked in foil and placed in a frying pan over the stove top. I tried this method and for me, it did not quite work well. I suspect my fish was too thin and it was already marinated 2 days saikyo style with koji which caused excessive browning on the bottom while the top was dry and pale. Because I could not check how the fish was doing, mine came out too done and dry in such a high heat and direct heat method. I don't think I will be using this method - I don't see what good it does. I also did not like how the fish was presented in the magazine with pale side up with the sauce. Not appetizing to me.

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