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.
omg!!!!!!!!!when I made this…it literally opened up my taste buds!!!! it tasted amazing.im definitely make this again!!
So happy to hear you’ve found a new dish that you love! 🙂
Could you substitute tilapia instead of the salmon? would you cook it the same time?
Hi Jordan- Yes, you can definitely sub for tilapia. You will still prepare it the same but it may need a few minutes less of cooking because tilapia tends to be cut more thin than salmon! Hope you love it!
My son in law the gourmet cook made this for me.it went in my top 5. If I could give it a 10 or higher it would get it.
Wow- how great! Best compliment ever. I am so happy to hear that you loved these foil packs! 🙂
Hey tiffany!
This recie is awesome Im making it again tonight and wanted to switch it up for my kiddos-do tou think this will work well using chicken strips instead of salMon? How would that change the cooking time?
Hi Tiffany- The chicken will for sure need longer to cook than the salmon! It all depends on how thick the chicken is. I have done this with chicken breasts before, just not chicken tenders! The sauce goes awesome with chicken, you’ll love it! Just make sure you keep cooking it until the chicken is cooked all the way through- sorry I don’t have better input that this! Let me know how it turns out for your kids!
I made this tonight in the oven and it was delicious! I put some sliced zucchini and blanched asparagus under the salmon but otherwise I did the rest of the recipe the same. I cooked for 14 mins at 200C and it was perfect!!! Thank you. I’m going to serve this next week to my girlfriends at a dinner party. I might reduce the honey slightly though, that’s my only issue. I’m sure it’ll be a hit. Thank you
Hi Margaret- So happy to hear that you loved these foil packs! Zucchini and asparagus sound so good with this! Great thinking. I hope you have just as much success with your dinner party next week! Thanks for sharing! 🙂