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.
Oh my goodness going to try this looks so good
I made this meal for my dad! This was so easY and helped us understand the Culinary field more thank you so much😊😊
Such a nice daughter! 😉 Glad to hear that you and your dad enjoyed this recipe, Kayla!
Ithink these foil wrapoed meals are a winner! One meal I saw in a cookbook many years ago was a pice if chicken breast tgat was pounded and had slices if onion and bell pepPer to be a very simple faux
Chicken Cacciatore with marinara sauce on top and cooked in a toaster oven. What the chef wanted was for you to load up different cooked foiL packets and then slip into dedicated freezer zip locks so you Labeled thEse bags, knew what was inside and on wOrk nights ypu could slide one out, dump in a dish and hear it up. The Chef-Author was all about rice cookers and if you just had that one pot rice cooker yo ckean, it was great or just nuke some fingerling potatoes and thst was a very nice way to enjoy ypur meal. I can add this, if you used a paper bowl, no ckean Up at all since it just all gors in the trash after.
I’m a 12 hr wOrKer as an ICU RN so I appreciate the meak along with the no clean up kind of idea.
Easy & absolutely mind blowing in flavor. Kinda sad there are no left overs, but will DEFINITELY make again !!!
I’m super excited to hear how much you loved this recipe, Maria!!
I cooked the SALMON and shrimp in the foil pockets as you SAID i the oven at 400 for 15 mins. It came out very overdone, both the salmon ans the shrimp. Any better ideas?