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.
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.
I just made this and my family love it! That Dijon Sauce is everything!!!ThAnks!
Glad you loved it!!
Hi can you tell me the nutrition – Protein, Fat, and Carbs in each serving and how many ounces is one serving? Thank you
Hi Julia- I recommend using My Fitness Pal. They have an awesome online tool (that is also free!!) where you can input any recipe URL and it will generate the nutritional information for you! 🙂
Just made this Salmon and Shrimp recipe tonight. To die for!!!
So glad you love it!!! So easy and delicious, right?!
Looks really good, especially with Hot days ahead.
Thanks! Hope you love it!
I ONLY HAVE A TOASTER OVEN, WOULD IT STILL WORK THE SAME? TO BAKE IT AT 400 FOR 15-20 MINS?
I have never used a toaster oven before- but my guess is that it should work the same? Sorry I am not much help on this one!