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.
Ive made this recipe a few times and we love it
Its delicious and no cleaup.
Thanks for a great dish
Thanks for your awesome feedback, Nancy! Super excited to hear that you love this dish!
This Salmon recepe is grea! The best combination of shrip and salmon!
Super excited to hear that you enjoyed this recipe so much, Driss! Thank you for your feedback!
Would it be possible to make this in the oven with a laRge salmon fillet in a baking dish and cover it with foIl?
Yes!
I’ve made this a couple times now…It
IS
DELICIOUS!!!
So excited to hear that you love this recipe enough to continue to make it over and over!
I made these last night and were delicious, thanks for a great recipe
So glad you loved them!! Thanks, Tricia!
I don’t have whole grain mustard, what can you instead?
Hi Johnetta- I really like the flavor and texture of the two kinds of mustard together but if you don’t have the whole grain mustard just use all regular dijon mustard. The flavor will still taste very close!
i’m Keto. Any ketotarians out there have a keto sub for the honey? Thx!
Someone asked if the could use parchment paper, en papillote, and you can cook using it either on the grill or in the oven. Will be fixing this this weekend. Thanks for the recipe.
Someone asked about using parchment paper, en papillote, instead of foil. Here is a good description for using each one. This looks so delish. It’s on the menu for this weekend.
I hope that it turns out great for you, Linda! 🙂
What other fish would work good? not a fan of Salmon
Hi Linda- other readers have used different types of fish for this recipe and had great success! Some have used cod or halibut, really whatever your preference is would probably be ok!?