Nori-Wrapped Roasted Salmon

Nori-Wrapped-Roasted-SalmonIf you’ve cooked fish wrapped in parchment paper before, which gently steams the fish and keeps the flesh moist, this recipe will make total sense. But in this case, instead of parchment, the wrapper is edible, nutritious and delicious.

Nori, a sea vegetable best known as a wrap for sushi, can also be used to wrap fish while it’s cooking. The nori seals in moisture, keeping the fish juicy and flavorful. This meal is all about moist, tender salmon. When arranged on a plate of sautéed mustard greens and shiitake mushrooms it looks like a rather fancy feast, but there’s no need to be formal. The salmon and nori packages are easiest to eat with your hands.

Although nori isn’t the most nutritious of all the sea vegetables, it still has a respectable amount of minerals and nutrients. Paired with the omega-3s in wild salmon and the powerhouse duo of sautéed mustard greens and shiitake mushrooms, this is a meal that’s hard to beat.

Nori Salmon 1

Servings: 2

Time in the Kitchen:
30 minutes


  • 2 6-ounce salmon fillets, skin and bones removed (170 g each)
  • 2 sheets nori
  • 2 teaspoons plus 2 tablespoons coconut aminos, divided (10 ml + 30 ml)
  • 1 tablespoon extra virgin olive oil, or cold pressed high-oleic/high-stearic sunflower oil, or coconut oil (15 ml)
  • 8 ounces shiitake mushrooms, stemmed, cut into ¾-inch slices (230 g)
  • 2 garlic cloves, finely chopped
  • 1 bunch mustard greens, stems removed and leaves ripped into small pieces


Preheat oven to 450 ºF/232 ºC.

Place each piece of salmon on a sheet of nori. Lightly salt the salmon and drizzle 1 teaspoon (5 ml) of coconut aminos on each fillet. Wrap the salmon in the nori like a package: fold one long end over the salmon then fold in the two shorter sides. Roll the piece of salmon over and tuck the remaining long end under the salmon. Set on an oiled or parchment covered baking sheet, seam side down. (You don’t need to wet the nori; it will adhere to the salmon while it cooks.)

Nori Salmon 2

Roast 10 minutes for a ¾-inch/19 mm (or smaller) fillet and 12 minutes for a 1-inch/2.5 cm (or slightly thicker) fillet.

While the salmon roasts, warm oil in a skillet over medium-high heat.

Add shiitakes; season with salt and pepper. Cook, stirring just a few times until lightly browned and soft, about 5 minutes. Stir in garlic and cook for 1 minute, then add mustard greens to the skillet with the remaining 2 tablespoons (30 ml) coconut aminos. Saute, stirring as needed, until the greens are wilted.

Slice the salmon package open and serve on a bed of sautéed greens and mushrooms.


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21 thoughts on “Nori-Wrapped Roasted Salmon”

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  1. This sounds amazing!!

    I love salmon unfortunately my partner doesn’t – and to be fair, it does make the whole house smell fishy – so I only cook it when he’s out for the night. I think I’d better organise a night out for him just so I have the house to myself and can make this…!

    1. Oddly enough other fish (Grouper, Red snapper, white Palamida of the tuna family, Rock fish etc’) don’t stink up the house – on the contrary, as Salmon does.

      All and all, I like the recipe and I intend on using it the next time I get Salmon. Now, is it me or does it look a little raw? I’d give it another minute or two, or wait a little before slicing it open (let the steam cook it).

  2. I’m not really a fan of nori, but this recipe could be a keeper. You don’t necessarily have to eat the wrapper. Just enjoy the juicy flavorful salmon. Thanks, Mark.

  3. Probably a stupid question, but should we be concerned about potential effects from the Fukishima incident? It seems a lot of the seaweed comes from the Japanese and South Korean waters (although Fukishima appears to be on the opposite coast of SK).

    1. I think mark did or highlighted a post about this and concluded its probably not an issue! Not sure where it’s at… And I’d rather not worry about it hah

  4. Genius! Never thought to use nori that way! Have some in the cupboard and salmon in the fridge, that’s dinner sorted.

  5. Great Idea! I’m definitely going to try this. I wonder if it will keep well enough to pack as a cold sandwich replacement like those nori wrapped musubi triangles they have in Japanese markets?

    1. I think so–I made this today and am taking the leftover piece for lunch tomorrow.

  6. One of my favorite ways to eat leftover salmon is wrapped in nori, but I have never thought about cooking the salmon directly in the nori. This sounds amazing and I am definitely going to try it next time I cook salmon. Thanks for the great idea!

  7. I usually think of salmon as “meat for when I’m to tired to cook” (ie. sashimi), but this looks worth a try. I’ve always been a bit worried about toxins from cooking things in foil or paper, so i think baking in nori is a great idea. I wonder what else we can bake in nori!

  8. I tried this today for lunch–genius and super easy way to use nori! This is definitely making a regular appearance at the table for us!!

  9. Looks delish, I love my salmon a bit on the raw side too.

    Is it possible to swap Coconut Aminos for Tamari? What else could be used to flavour the salmon? Trying to not keep buying things for the store cupboard until I actually use what I already have!

  10. I can’t wait to try this. I love salmon. I recently lost 26 lbs and have salmon at least 3 times a week for dinner (sometimes more). I usually buy it frozen and followed the instructions on the package … sometimes good and sometimes dry. I have never heard of nori but will definitely give it a try. Sounds delicious !

  11. Oh wow I just ate this for dinner…. so ridiculously moist… mmmm….

  12. I tried this two nights ago and wound up having it again last night. It’s delicious!