Garlic Dijon Shrimp and Salmon Foil Packs
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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.
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.
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!
Can 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.
More Tasty Salmon Recipes
- Honey Lime Salmon with Mango Salsa
- Salmon Florentine
- Cajun Honey Butter Grilled Salmon
- Herb Butter Salmon and Asparagus Foil Packs
Did you make this Shrimp and Salmon Foil Packs recipe? YAY! Please rate the recipe below!
Garlic Dijon Shrimp and Salmon Foil Packs
Ingredients
- 4 salmon fillets, I used skin-off
- ½ 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 ½ 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 ⅛ teaspoon each
- 1 tablespoon fresh chopped dill
Instructions
- Prepare 4 12×12 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is now my favorite recipe
So GOOD! A different way to injoy salmon. I will make this again!
Can i use frozen shrimp and salmon?
I do recommend thawing them first!
I stuck the foild Salmon and shrimp in the oven about 1/2 hour in 350 degrees . . . Turned out beautifully. I will use the sauce for other fish. Thank you . . . Delicious, had it with salad and brown rice.
Glad to hear that you enjoyed this recipe! Thank you for your feedback!
Amazing!
We loved the meal, thanks
I’M always looking FOR new recipes and new WAYS to cook old standbys now that I’M cooking so much more right now.
We love salmon, but were getting tired of the same way of cooking it. I had remembered saving this on Pinterest some time ago and decided to give it a try. Am i glad i did! MY family is too ☺.
I followed your alternate instructions FOR baking it in the oven, and at 25 minutes, with a broil at the end, they came out perfect! Four huge thumbs up all the way around
So glad you enjoyed this recipe so much, Lori!
We love this recipe! It is on our regular rotation.
So happy to hear that you enjoy this recipe so much!
Really quick and easy and very tasty. I do not cooK but made the effort for fathers day. If i Can do it anyone can. I messed around with the Quantities as find honey a bit too sweet so added a bit of chilli all in all delicious.
Thanks for your feedback!
I made this in the oven. I didnt use ANY dijon. It tasted amazing!! Ill make it again for sure
So glad you enjoyed this recipe!
Hubby and i avoided salmon cuz of its strong taste. With this recipe, we love it noW!! Thank you for sharing this recipe.sauce works well with chicken too, and fried Shrimp
Thanks for your feedback!