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!
After a brief hiatus from foil pack dinners during the holiday season of turkey, ham, and cranberry salad galore, I am happy to announce that the first foil pack recipe of the year has made it’s way to you from my kitchen.
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.
▢4 tablespoons olive oil
▢salt and pepper to taste
▢1 teaspoon dried Italian seasoning herbs see note
▢4 salmon fillets I used skin-off
▢1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
Garlic Dijon Sauce
▢2 teaspoons whole grain dijon mustard
▢3 teaspoons minced garlic
▢salt and pepper, to taste I used about 1/8 teaspoon each
▢1 tablespoon fresh chopped dill
▢8 tablespoons butter, melted 1 stick or 1/2 cup
▢2 tablespoons honey
▢2 tablespoons dijon mustard
- 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.