These Summer Salmon Veggie Foil Packs are bright and flavorful, perfect for easy weeknight dinners. Tender, flaky salmon filets are nestled in foil packs with a medley of vibrant vegetables, smothered in a luxurious butter herb sauce and grilled to perfection. Whether you fire up the grill or heat up the oven, these Summer Salmon Veggie Foil Packs make a quick and simple dinner without the fuss.
It’s easy to overcook fish, but we’ve found that foil pack salmon comes out moist and flaky every time. The foil seals in all the flavors and juices and the result is amazing. This recipe features fresh, seasonal veggies, heart-healthy salmon, and a flavorful herb butter sauce. The herb butter comes together quickly, with a mouthwatering combo of softened Challenge butter, chopped shallots, and fresh basil.
Get The Tools
This recipe calls for fresh corn, and the GoodCook Corn Stripper is the quickest way to get corn off the cob. It features a durable stainless steel blade with a cover to protect your fingers. We used a GoodCook Carbon Steel Chef’s Knife to slice the rest of the veggies. With a sharp and sturdy blade, it’s the best around for kitchen prep.
With the herb butter and veggies prepped, it’s really just a matter of laying out squares of foil, placing a salmon filet on each square, divvying up the veggies, and topping each filet with a heaping of herb butter.
To seal the foil packets, the narrowest sides are pulled up together and folded twice, then folded on each of the long sides twice to seal the ends. The packets can be put on the grill or baked in the oven on a GoodCook 13×9” Baking Sheet. Once cooked, open the foil and enjoy a healthy and delicious seafood dinner!
With the GoodCook line of bakeware and kitchen accessories, you’ll be cooking up your favorites all summer long. And with quick and easy recipes like these delicious summer salmon veggie packs, you’ll have more time to spend outdoors and less time in the kitchen. Are you ready to get grilling?
Make & Share
Happy Foil Pack Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Summer Salmon & Veggie Foil Packs
- 2 ears corn, cut from the cobs
- 2 medium zucchini, chunked or sliced 1/2” thick
- 2 cups cherry tomatoes
- 1 bunch asparagus, trimmed
- 2 teaspoons sea salt, divided
- 1 pound salmon fillets, cut into serving size pieces
- 4 tablespoons Challenge butter
- 1 shallot, chopped
- A few leaves of basil, chopped (save a little bit to garnish with)
- A few grinds of pepper
Preheat grill or oven to 400 degrees.
Divide ingredients onto 4-6 double thick layers of foil, layer vegetables and sprinkle with 1 t. Salt divided between each packet. Sprinkle remaining salt on fish fillets and place on top of vegetables.
Combine shallots, softened butter, and basil in a bowl and mash with a fork to mix. Divide butter and place on top of fish. Bring sides of foil up, fold and crease. Crimp and roll remaining sides. Place on a hot grill or in the oven for 15-20 minutes until fish is cooked through and vegetables are tender-crisp.
Herb butter can be multiplied and spread on bread and toasted on the grill, or folded into rice, or grits and served alongside. Placing the packets on a hotter grill and then turning down the heat (or moving to a lower temperature zone will allow the vegetables on the bottom of the packet to char). This same result can happen with a preheated baking sheet on the bottom ⅓ of the oven.