Garlic Dijon Shrimp and Salmon Foil Packs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
665 kcal
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Course
Main Course
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Cuisine
American
Garlic Dijon Shrimp and Salmon Foil Packs
Description
The Garlic Dijon Shrimp and Salmon Foil Packs recipe features skin-off salmon fillets and large shrimp seasoned with olive oil, salt, pepper, and Italian seasoning. The seasoned seafood is placed in foil sheets then topped with a garlic Dijon sauce made from melted butter, honey, Dijon mustards, minced garlic, salt, pepper, and fresh chopped dill. Half of the sauce is added before sealing the foil packets to cook on the grill, preserving moisture and flavor.
The foil packs are grilled salmon-side down for 10 minutes, then flipped and grilled for an additional 5 minutes until the shrimp turns opaque and the salmon flakes easily. After grilling, the reserved sauce is drizzled over the cooked seafood for extra richness and herbaceous brightness, which can be warmed before serving if needed.
These foil packs offer a simple way to prepare a flavorful seafood meal outdoors, combining the sweetness of honey and sharpness of Dijon mustard with the depth of garlic and fresh dill. Serving immediately preserves the delicate textures and aromatic qualities of the dish.
Ingredients
- 4 salmon I used skin-off, fillets
- ½ pound Shrimp peeled and de-veined, I kept tails on, feel free to remove them before beginning recipe if desired, large
- 4 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 teaspoon Italian seasoning see note, dried herbs
Garlic Dijon Sauce
- 8 tablespoons butter melted, 1 stick or ½ cup
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 teaspoons Dijon mustard whole grain
- 3 teaspoons garlic minced
- salt I used about ⅛ teaspoon each, to taste
- black pepper I used about ⅛ teaspoon each, to taste
- 1 tablespoon dill fresh, chopped
Instructions
- Prepare 4 12x12 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.
Notes
- You may substitute the Italian seasoning with a blend of dried oregano, thyme, basil, and parsley or herbs de Provence.
- Remove shrimp tails before cooking if preferred for easier eating.
- Warm the reserved garlic Dijon sauce briefly before drizzling if it has solidified from cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 10g | 3% |
| Protein | 46g | 92% |
| Fat | 49g | 75% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 236mg | 79% |
| Sodium | 894mg | 37% |
| Potassium | 909mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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