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!  

Loving foil packs this summer? Try Garlic Steak and Potato Foil Packs, Lemon Herb Shrimp and Broccoli Foil Packs, and Herb Butter Salmon and Asparagus Foil Packs

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

What people are saying about these Garlic Dijon Shrimp and Salmon Foil Packs

“I made this tonight and O.M.G. This is up there on the list of the best things I’ve ever made. It’s amazing! Thank you for this recipe, I will use it over and over again!” – Jill

“My wife and I just made your dish as written and intended, would not change a thing.” – Colin

“Used Google to look up a salmon and shrimp recipe. This came up and i just so happen to have all of the ingredients on hand! Made last night and it was delish… My husband called it ‘fancy restaurant food.’ The flavor was fantastic and I will be making again!!!” – Andrea

“OMG!!!!!!!!! When I made this… it literally opened up my taste buds!!!! It tasted amazing. I’m definitely make this again!!” – Alex

Garlic Dijon Shrimp & Salmon Foil Packs | lecremedelacrumb.com
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4.87 from 30 votes

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

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

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

3 stars
This RECIPE looks quite yummy! I will have to try it this weekend. Thanks for sharing.

    Hope you love it!

Loved the sauce. Would like to try it with chicken. What herb would be good instead of dill?

eat salmon all the time but this recipe just blew everbody away five star

    So glad you enjoyed this recipe!

5 stars
Omg this Recipe is so delicious! Thank you so much for sharinG.

    You’re welcome!

what if I just want to use the stove oven? What temps… what time?

    I have 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.

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