Blumer’s Ovenpoached Fish (aka Burning Bag Salmon)

From Off The Beaten Path by Bob Blumer


  • Fish Fillet
  • Olive Oil
  • Light Soy Sauce
  • Ginger
  • Garlic
  • Green onions
  • Sesame oil


  1. Turn on oven to 425 degrees.
  2. Drizzle a teaspoon of olive oil onto a small, brown paper bag then rub it in, making sure you cover all the cracks and crevices.
  3. Throw in a fish fillet doused in your favourite marinade. (Try olive oil, light soy sauce, ginger, garlic, green onions and a drop of sesame oil), seal it up and lay it flat, then cook in the oven for 15 minutes.
  4. You can even throw in a little asparagus or bok choy if the mood strikes you.


  • The bag will puff up with steam and brown (but not burn) and the results will be better than any steam and poaching method you’ve ever tried.
  • The method works as well for those big sea scallops as it does for trout, salmon, halibut or cod.

Lessons Learned

  • Did this with cod with just salt and pepper and it was so good!
  • Don’t grill cod, poach it!
  • March 26, 2022: I did this with halibut. It didn’t really spark joy but the variety was nice.

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