Grilled Salmon Foil Packs with Veggies
Updated Jun 28, 2024
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A fresh and fast meal, Grilled Salmon Foil Packs with Veggies couldn’t be easier to toss together and grill up quickly with the simple flavorings of some lemon, butter, salt, and pepper.
If you love foil packet dinners try Grilled Hamburger Tin Foil Dinners, or this Shrimp Foil Dinner Recipe!
Salmon on the grill is too easy, and cooking it in a pack with some quick-cooking veggies makes it even more simplified — plus, cleanup is effortless! We used zucchini and asparagus here, but you could also play with yellow squash, mushroom, bell pepper, or okra in your own foil packs. This is an easy meal that can be customized to your liking!
Table of Contents:
Table of Contents
Why You’ll Love This Recipe:
- It’s so easy
- Cooks quicky
- Little to no clean up
- Customizable to what you want to eat
Ingredients:
- Butter or Olive Oil
- Salmon Fillet
- Zucchini
- Asparagus Spears
- Salt and Pepper
- Lemon Wedges
- Aluminum Foil
See the recipe card below for full information on ingredients and quantities
Additions and Variations:
You can also customize this meal with your favorite flavors and seasonings. I kept things pretty basic here (but so good and fresh, nonetheless!) with lemon, butter, and salt and pepper, but you could also use a zesty lemon pepper or other fish dry rub you love, as well as fresh herbs, like basil, oregano, and parsley. A little squirt of sriracha or some chopped up jalapeno is a great way to infuse some spice for you heat lovers out there!
Frequently Asked Questions:
You sure can! In fact, it makes for a much easier and cleaner way to grill things on the barbecue grill.
I cook salmon tin foil packs on a medium to high heat grill for about 10 minutes. Fish is done when an instant read thermometer reads 145 degrees F. If you’re cooking the packs in an oven, preheat the oven to 400 degrees F, and place salmon on a baking sheet to cook for 10 to 12 minutes.
Odds are you won’t even need a thermometer to be able to tell the salmon’s done! Unlike steak, salmon is pretty easy to read from the outside. salmon flakes easily with a fork or tip of a knife when it’s all done and ready to eat.
More Salmon Recipes to Consider:
Seafood Recipes
Tuna Patties Recipe
Seafood Recipes
Simple Shrimp Fajitas
Seafood Recipes
Baja Fish Tacos
Seafood Recipes
Butterfly Shrimp
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Grilled Salmon Foil Packs with Veggies
Ingredients
- 4 tablespoons melted butter or olive oil
- 4 salmon fillets, 6 to 8 ounces each (with or without skin)
- 1 small zucchini, sliced 1 inch thick
- 12-15 spears asparagus
- Salt and pepper
- Aluminum foil
- Lemon wedges, for serving
Instructions
- Tear off 8 sheets of foil, each about 12 to 14 inches long. Double up the foil by stacking two pieces on top of each other so you are working with 4 sets of foil — 2 pieces each. Brush a bit of the butter mixture in the center of each set of foil.
- Evenly distribute the salmon fillets on the foil, setting them on top of the butter. Place zucchini on one side of the salmon and asparagus on the other.
- Brush the additional butter over the vegetables and fish. Add salt and pepper to taste.
- Draw two opposite ends of the foil up, fold it over, and then fold each end (you want to securely seal the food inside, making a packet).
- Preheat your grill to medium to medium-high heat.
- Carefully place the foil packets on the grill, and cook with the lid shut for 10 minutes. Remove carefully with tongs.
- Carefully open the foil packets, and enjoy while still hot. Serve with lemon wedges and additional salt and pepper.
Notes
- To bake in the oven: Place foil packets on a baking sheet, and bake in a 400 degree F. oven for 10 to 12 minutes until the fish is cooked through. Remove from the oven, and enjoy while hot.
- Feel free to use seasoning like lemon pepper or other blends instead of the salt and pepper in this recipe if you’d like.
- You can use just about any fresh herbs that you might have on hand. I use parsley, oregano, and basil most often (a combination of all three is great).
