Easy Garlic Dijon Shrimp and Salmon Foil Packs

Bold garlic Dijon shrimp and salmon come together in foil with a tangy honey Dijon sauce that brings plenty of savory flavor. The combination of seafood and sauce makes this a delicious option for easy dinner recipes with very little cleanup.

The whole meal comes together in about 30 minutes, leaving you with little more than a few pieces of foil to toss and one small bowl to rinse. It’s a straightforward way to get plenty of flavor onto the table without a pile of dishes afterward.

For the best timing, choose salmon fillets that weigh about 4 to 6 ounces each. This size cooks at roughly the same pace as the shrimp, so both seafood components can finish together.

If the salmon fillets are too large, they may need more time than the shrimp. By the time the shrimp are pink and fully cooked, the salmon could still need additional cooking.

Large shrimp take about 12 to 15 minutes to cook through without becoming rubbery. That cooking time works well with a 4 to 6 ounce salmon fillet, giving the fish enough time to become fully cooked and perfectly flaky.

The result is a flavorful seafood dinner with tender shrimp, flaky salmon, and a honey Dijon sauce that ties everything together. With minimal ingredients, little cleanup, and about 30 minutes of cooking time, it’s a practical combination for busy nights.

Easy Garlic Dijon Shrimp and Salmon Foil Packs

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This Garlic Dijon Shrimp and Salmon Foil Packs are an easy, yet impressive meal that loaded with your favorite seafood and the most incredible tangy honey dijon sauce. This is a really simple and tasty grilling recipe that you can prepare for a quick evening meal.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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:

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• 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

1. Set aside four 12 × 12-inch pieces of foil. Coat the salmon with olive oil, rubbing it over the entire surface, then season with salt, pepper, and half of the dried Italian seasoning. Repeat the same process with the shrimp.
2. Combine all of the sauce ingredients in a bowl, stirring until well mixed. Set the sauce aside.
3. To assemble the foil packs, place one piece of salmon in the center of each foil sheet and arrange 3 to 4 shrimp on top. Pour half of the sauce evenly over the salmon and shrimp, reserving the remaining half for serving. Fold the foil over the seafood and tightly pinch the edges closed to prevent the juices from escaping.
4. Place the foil packs on a grill over medium-high heat with the salmon side facing down. Grill for 10 minutes, then carefully flip the packets and continue cooking for about 5 minutes, or until the shrimp are opaque and the salmon is fully cooked and flakes easily.
5. Drizzle the reserved sauce over the cooked salmon and shrimp. If the butter has cooled and thickened, warm the sauce in the microwave for a few seconds first. Garnish with additional freshly chopped dill, if desired, and serve.

Notes

• For the Italian seasoning dried herbs, you can also substitute with 1/4 teaspoon each dried oregano, dried thyme, dried basil, and dried parsley OR herbs de provence. 

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