Garlic Dijon Shrimp and Salmon Foil Packs

Bold and savory garlic dijon shrimp and salmon foil packs are loaded with your favorite seafood and the most incredible tangy honey dijon sauce. Easy to make with little cleanup!  

Garlic Dijon Shrimp & Salmon Foil Packs | lecremedelacrumb.com

After a brief hiatus from foil pack dinners during the holiday season of turkey, ham, and cranberry salad galore, I am happy to announce that the first foil pack recipe of the year has made it’s way to you from my kitchen.

It is easy, it is incredibly delicious in every way, and it is ready in about 30 minutes with nothing to clean up but a few pieces of foil to toss in the garbage and one little bowl to rinse out.

In other words it is everything I dream of in a quick and simple meal with minimal ingredients and maximum flavor.

Garlic Dijon Shrimp & Salmon Foil Packs | lecremedelacrumb.com

 What size of salmon fillets should I use?

When making these foil packs, it is best to use 4-6 ounce fillets so that they will cook in the same amount of time as the shrimp. If you use pieces of salmon that are too large the salmon won’t be quite finished by the time your shrimp is pink and ready to go.

If you are using large shrimp as the recipe calls for, it will take about 12-15 minutes to get them cooked all the way through and not be rubbery, which is just enough time for your 4-6 ounce salmon fillet to be cooked through and perfectly flaky. Perfection!

Garlic Dijon Shrimp & Salmon Foil Packs | lecremedelacrumb.com

 Can these salmon foil packs be baked?

Yes! If you like you can bake these foil packs instead of grilling them.

How long should I bake them for and at what temperature?

I’ve gotten the best results by setting the foil packs directly on the metal racks in the oven, and baking for about 15-20 minutes at 400 degrees. For a little added color and flavor, I like to open the packs a couple of minutes early and switch the oven to BROIL for the last 2 minutes or so.

Garlic Dijon Shrimp & Salmon Foil Packs | lecremedelacrumb.com

Garlic Dijon Shrimp & Salmon Foil Packs | lecremedelacrumb.com
5 from 4 votes
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Garlic Dijon Shrimp and Salmon Foil Packs

Bold and savory garlic dijon shrimp and salmon foil packs are loaded with your favorite seafood and the most incredible tangy honey dijon sauce. Easy to make with no cleanup! 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 salmon fillets I used skin-off
  • 1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon dried Italian seasoning herbs see note

Garlic Dijon Sauce

  • 8 tablespoons butter, melted 1 stick or 1/2 cup
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 teaspoons whole grain dijon mustard
  • 3 teaspoons minced garlic
  • salt and pepper, to taste I used about 1/8 teaspoon each
  • 1 tablespoon fresh chopped dill

Instructions

  1. Prepare 4 12x12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp. 

  2. To make the sauce, stir together all ingredients in a bowl and set aside. 

  3. Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak. 

  4. Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky. 

  5. Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve. 

Recipe Notes

For the Italian seasoning dried herbs, you can also substitute with 1/4 teaspoon each dried oregano, dried thyme, dried basil, and dried parsley. 

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Comments

This looks so good, have to try to make it for dinner this weekend! Thanks for sharing <3

Very interesting recipes I’m anxious to try.

hey girl- this looks so yummy!

can I omit the Shrimp and just use the Salmon?

    no problem – should work great to just use the salmon!

Can we bake these in the oven? if so,what temp do you suggest and how long? thanks you………..just love your recipes!!!

    From the article above, ve gotten the best results by setting the foil packs directly on the metal racks in the oven, and baking for about 15-20 minutes at 400 degrees. For a little added color and flavor, I like to open the packs a couple of minutes early and switch the oven to BROIL for the last 2 minutes or so.

Would this work with a creamy sauce? We love a creamy lemon dill or a dill burre blanc on our salmon, thank you!

    Hi Mary ellen – I loved it just with the Garlic and Dijon seasonings, but I think a cream sauce would taste great as well.

I have 1/2 a freezer full of salmon and thIs recipe sounds marvelous.
Going to make this right now.
Thank you

Trying this toniGht,can’t wait

what if I only want to use two pieces of salmon??

    no problem – you can easily half this recipe! 🙂

Would this work okay with canned salmon? I’m trying to find cheap ways to eat fish once I get pregnant and this looks delicious!

    Hi Natalie – I wouldn’t recommend using canned salmon, but you could use a cheaper cut of fish such as tilapia.

This looks amazing! How far in advance could you make up the packets? Thank you!!

    I would say about 24 hours in advance if you aren’t going to freeze them.

Can yoy vaje the salmon and shRimp in oven and how long

Okay, silly question here. I don’t use mustard much, so just want to double-check. mustard is listed twice in the ingredient list. Is this accurate? This looks delicious, so I don’t want to mess it up. 😉 Thanks much!

    Hi Svetlana – no worries, dijon mustard and whole grain dijon mustard are two different types of mustard. Hope that helps!

how many calories

    Hi Rebecca – My Fitness Pal has a great tool that will provide nutritional information for any recipe on the internet through their app.

can you please provide the nutritional values? Thank you

    Hi Cat – My Fitness Pal has a great tool that will provide nutritional info for any recipe on the internet through their app.

Can’t wait to try this with our fresh caught salmon here in alaska. can parchment paper be used in place of foil?

    Hi Luann – you can line the foil with parchment paper, but the foil is necessary to keep the ingredients wrapped together.

This is amazing!!!

YaMmy

Do you have the calories etc?

    Hi Donna – My Fitness Pal has a great tool that calculates calories for any recipe on the internet – you can go there and find calorie information for any recipe on my site! Thanks!

Samon and shrimp recipe Excellent. Thanks

YUM!

When you cook the foil packs in the oven, do you need to turn them over? Going to make this tonight for dinner.

    made this last night and it was Delicious!! I cooked it in the oven. Was wondering if you could cook a whole side of salmon in a sheet pan with the sauce and cover with foil? Saute the shrimp in a skillet and put on the salmon when you plated it, pouring the extra sauce over at the last minute?

    Hi Sherry – I would definitely recommend turning the foil packs over – it helps them to cook more evenly even in the oven.

I would love to be on a recipe mailing list of yours.

    Hi Rick – There is a link at the top of my page to subscribe – you will get emails on all my new recipes that way. So glad you like the recipes. Thanks!

How on earth does one print without having to copy and past to Word or whatever else? What a PITA.

    Hi Brad, There is a “PRINT” button included on the recipe card at the bottom of the post, if you click on it, it should open up a second window with only the recipe so that you can print straight from that page. Hope this helps!

Looks delicious! Can i Subst scallops gir the shrimp? Thnx

    Thanks Helen – you could definitely sub scallops for the shrimp – you might need to slightly adjust cooking time depending on how big the scallops are tho.

I made this the other night, my husband and I loved it! It’s a keeper! Had extra shrimp that I cooked in a separate wrap and used it last night for a shrimp scampi over noodles, delish!

Can i use freeze salmon and cooked shrimp for THIS?

    Hi Arleen – you can use frozen salmon and cooked shrimp, however, you’ll want to add the shrimp later in the cooking to make sure it doesn’t overcook. if you use the frozen salmon and pre-cooked shrimp at the same time, the shrimp would over-cook.

Definitely, want to make this!

Can I use frozen shrimp and if so how would that alter the recipe

    I would recommend just thawing the shrimp before starting the recipe so that the shrimp and salmon are finished cooking at the same time. 🙂

Looks amazing, but for those of us with dietary needs, what are the NUTRITIONAL values.

    Hi Teena – My Fitness Pal has a great tool that will provide nutritional information for any recipe on the internet.

Would be great if there were a printable version of the recipe

Very TASTY MEAL AND EASY TO MAKE