12 Delicious Salmon Foil Pack Dinner Recipes

Welcome to a world where dinner is not only delicious but also a breeze to clean up! Our roundup of 12 Delicious Salmon Foil Pack Dinner Recipes is your ticket to quick, flavorful, and fuss-free meals. Perfect for busy weeknights or lazy weekends, these recipes promise to keep your kitchen clean and your taste buds happy. Dive in and discover your next favorite way to enjoy salmon!

Lemon Garlic Butter Salmon Foil Pack

Who knew that wrapping up a piece of salmon in foil could lead to such a spectacularly easy and delicious dinner? This Lemon Garlic Butter Salmon Foil Pack is your ticket to a fuss-free meal that’s bursting with flavor, and yes, it’s as simple as it sounds.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, preferably wild-caught
• 4 tablespoons unsalted butter, clarified
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest, finely grated
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 2 tablespoons fresh parsley, finely chopped
• 1 lemon, thinly sliced into rounds

Instructions

1. Preheat your oven to 375°F (190°C) and prepare 4 large sheets of aluminum foil, each about 12 inches long.
2. In a small saucepan over low heat, melt the clarified butter. Add the minced garlic and sauté for 1 minute until fragrant, then remove from heat.
3. Stir the lemon juice, lemon zest, sea salt, and black pepper into the garlic butter mixture, creating a vibrant sauce.
4. Place each salmon fillet in the center of a foil sheet. Generously spoon the garlic butter sauce over each fillet, ensuring even coverage.
5. Top each fillet with 2 lemon slices and a sprinkle of fresh parsley for a bright, herby finish.
6. Fold the foil over the salmon, crimping the edges tightly to create a sealed packet. This locks in moisture and flavor, ensuring a perfectly steamed fish.
7. Place the foil packets on a baking sheet and bake for 12-15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork.
8. Carefully open the packets (watch out for steam!) and serve immediately, garnished with additional parsley if desired.

Craving something that’s both elegant and effortless? This salmon emerges from its foil cocoon tender and moist, with the lemon garlic butter creating a sauce that’s downright addictive. Serve it over a bed of quinoa or with a side of roasted asparagus for a meal that’s as nutritious as it is delicious.

Teriyaki Salmon Foil Pack with Pineapple

Today’s the day to turn your kitchen into a tropical getaway with this Teriyaki Salmon Foil Pack with Pineapple. Trust us, your taste buds will thank you for this sweet and savory escape, no passport required.

Ingredients

• 4 (6-ounce) wild-caught salmon fillets, skin-on
• 1 cup fresh pineapple, diced into 1/2-inch pieces
• 1/4 cup high-quality teriyaki sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter, cut into small cubes
• 1/4 cup fresh cilantro leaves, for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch pieces of aluminum foil.
2. In a small bowl, whisk together the teriyaki sauce, maple syrup, grated ginger, minced garlic, sesame oil, and red pepper flakes until well combined.
3. Place each salmon fillet in the center of a foil piece, skin-side down. Spoon the teriyaki mixture evenly over each fillet, ensuring full coverage.
4. Divide the diced pineapple and butter cubes evenly among the foil packs, scattering them around the salmon.
5. Fold the foil over the salmon and pineapple, crimping the edges tightly to create a sealed packet.
6. Place the foil packs on a baking sheet and bake in the preheated oven for 15 minutes, or until the salmon flakes easily with a fork.
7. Carefully open each pack (watch for steam) and garnish with fresh cilantro leaves and toasted sesame seeds before serving.

Flaky, buttery salmon meets the bright, tangy punch of pineapple in this dish, creating a harmony of flavors that’s downright addictive. Serve it straight from the foil for a no-mess, no-fuss dinner that screams summer vibes, or plate it over a bed of steamed jasmine rice for a more formal affair.

Honey Sriracha Salmon Foil Pack

Prepare to have your taste buds do a happy dance with this Honey Sriracha Salmon Foil Pack – a dish that’s as easy to make as it is delicious. Perfect for those nights when you want something gourmet but are secretly hoping for minimal cleanup.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp raw honey
• 1 tbsp Sriracha sauce
• 1 tbsp clarified butter
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup julienned bell peppers
• 1/2 cup thinly sliced red onion
• 1 tbsp freshly squeezed lime juice
• 1 tbsp chopped cilantro

Instructions

1. Preheat your oven to 400°F (204°C) and tear off a large piece of aluminum foil, enough to fully encase the salmon and veggies.
2. In a small bowl, whisk together the raw honey, Sriracha sauce, clarified butter, grated ginger, minced garlic, sea salt, and black pepper until well combined.
3. Place the salmon fillet, skin-side down, in the center of the foil. Generously brush the honey Sriracha mixture over the top of the salmon.
4. Scatter the julienned bell peppers and sliced red onion around the salmon. Drizzle the lime juice over the veggies for a zesty kick.
5. Fold the foil over the salmon and veggies, sealing the edges tightly to create a packet. This ensures the salmon steams perfectly, locking in all those flavors.
6. Bake in the preheated oven for 15 minutes, then carefully open the foil to expose the salmon. Broil for an additional 3-5 minutes to caramelize the glaze.
7. Remove from the oven and let it rest for 2 minutes. Sprinkle with chopped cilantro before serving.

Velvety salmon flakes apart with a fork, swimming in a sweet and spicy glaze that’s balanced by the crunch of vibrant veggies. Serve it straight from the foil for a rustic presentation or plate it over a bed of quinoa for a heartier meal.

Mediterranean Salmon Foil Pack with Olives and Feta

Ever had one of those days where you want to eat like a Greek god but cook like a lazy mortal? Enter this Mediterranean Salmon Foil Pack, your ticket to flavor town without the fuss. Packed with olives and feta, it’s a dish that’s as vibrant as your Aunt Linda’s personality after two glasses of wine.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, preferably wild-caught
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch pieces of aluminum foil.
2. Place each salmon fillet in the center of a foil piece, skin side down.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, sea salt, and black pepper. Drizzle this mixture evenly over the salmon fillets.
4. Scatter the Kalamata olives, cherry tomatoes, and red onion slices over and around the salmon.
5. Sprinkle the crumbled feta cheese generously over each fillet.
6. Fold the foil over the salmon and crimp the edges tightly to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for 15 minutes, or until the salmon flakes easily with a fork.
8. Carefully open the packets (beware of steam) and serve immediately.

Velvety salmon meets briny olives and creamy feta in a symphony of Mediterranean flavors. Serve it straight from the foil for a no-mess meal, or plate it over a bed of quinoa for those pretending to be health-conscious.

Cajun Spiced Salmon Foil Pack with Corn and Potatoes

Today’s the day to ditch the dishes and embrace the foil pack life with a dish that’s as easy as it is explosive in flavor. Think of it as your kitchen’s version of a fireworks show, but with less noise and more nom.

Ingredients

• 4 (6-ounce) wild-caught salmon fillets, skin-on
• 2 tablespoons Cajun seasoning, homemade or store-bought
• 2 tablespoons extra-virgin olive oil
• 1 pound baby potatoes, halved
• 2 ears of corn, shucked and cut into 2-inch rounds
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat your grill or oven to 400°F (204°C) for that perfect cook.
2. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, sea salt, and black pepper until they’re slick and ready to rock.
3. Lay out four large sheets of aluminum foil. Divide the potatoes among them, placing the spuds in the center of each foil sheet.
4. Top the potatoes with the corn rounds, a sprig of thyme, and a couple of lemon slices for that zesty vibe.
5. Rub each salmon fillet with the remaining olive oil, then generously coat with Cajun seasoning. Place a fillet on top of each veggie pile.
6. Fold the foil over the salmon and veggies, crimping the edges to create a tight seal. This is your flavor sauna—no steam escapes!
7. Grill or bake for 20 minutes. The foil packs should puff up like they’re holding their breath in anticipation.
8. Carefully open a pack to check for doneness—the salmon should flake easily with a fork, and the potatoes should be tender. If not, reseal and give it a few more minutes.
9. Serve the foil packs directly on plates, letting everyone unwrap their own little present. The steam release is like the grand finale of a flavor firework.

Ready to dig in? The salmon is melt-in-your-mouth tender, with a spicy Cajun kick that’s balanced by the sweet corn and earthy potatoes. For an extra wow factor, serve with a drizzle of garlic aioli or a sprinkle of fresh parsley.

Asian Glazed Salmon Foil Pack with Green Beans

Get ready to dazzle your taste buds with a dish that’s as easy to make as it is to devour—no fancy kitchen gadgets required, just some foil and a dream.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 cups haricot verts, trimmed
• 1/4 cup pure maple syrup
• 2 tbsp tamari sauce
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and tear off a large piece of heavy-duty aluminum foil, about 18 inches long.
2. In a small bowl, whisk together the maple syrup, tamari sauce, toasted sesame oil, grated ginger, minced garlic, and crushed red pepper flakes until well combined.
3. Place the salmon fillet in the center of the foil, skin-side down, and arrange the haricot verts around it.
4. Pour the glaze mixture over the salmon and green beans, ensuring everything is evenly coated.
5. Fold the foil over the salmon and green beans, sealing the edges tightly to create a packet.
6. Bake on a baking sheet in the preheated oven for 15 minutes, then carefully open the foil to expose the salmon and broil for an additional 3-5 minutes, or until the salmon is just cooked through and the glaze is bubbly and slightly caramelized.
7. Remove from the oven and let rest for 2 minutes before garnishing with sesame seeds and sliced scallions.

Perfectly glazed with a sticky-sweet exterior and tender, flaky interior, this salmon is a showstopper. Serve it straight from the foil for a no-fuss cleanup or plate it over a bed of jasmine rice to soak up every last drop of that irresistible glaze.

Pesto Salmon Foil Pack with Cherry Tomatoes

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s as easy to make as it is to devour—think flaky, herb-kissed salmon snuggled up with sweet, bursty cherry tomatoes, all cooked to perfection in a foil pack that makes cleanup a breeze.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 1/4 cup basil pesto, homemade or high-quality store-bought
• 1 pint cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, thinly sliced
• 2 tablespoons unsalted butter, cut into small cubes

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch pieces of aluminum foil.
2. Place each salmon fillet in the center of a foil piece, skin-side down. Pro tip: Leaving space around the edges ensures easy folding.
3. Evenly spread 1 tablespoon of pesto over each fillet, coating the top and sides for maximum flavor.
4. Divide the cherry tomatoes among the packets, scattering them around the salmon. Drizzle each with 1/2 tablespoon of olive oil and sprinkle with salt and pepper.
5. Top each fillet with 2 lemon slices and dot with butter cubes for a rich, glossy finish.
6. Fold the foil over the salmon, crimping the edges tightly to create a sealed packet. Pro tip: A double fold on the edges locks in steam for perfectly cooked fish.
7. Place the packets on a baking sheet and bake for 15 minutes, or until the salmon flakes easily with a fork. Pro tip: For a charred effect, open the packets and broil for the last 2 minutes.
8. Carefully open the packets (watch for steam!) and serve immediately. The salmon will be moist and flaky, the tomatoes jammy and sweet, and the pesto-infused butter sauce begging to be sopped up with crusty bread.

Imagine breaking into that tender salmon, only to find it’s been soaking up all the herby, buttery goodness while the tomatoes have turned into little pockets of sweetness. Serve it straight from the foil for a rustic touch or plate it up fancy with a side of quinoa for those ‘I’ve got my life together’ vibes.

Maple Dijon Salmon Foil Pack with Asparagus

Zesty and zippy, this dish is your ticket to a flavor-packed dinner that’s as easy to make as it is to devour. Perfect for those nights when you’re craving something gourmet but your energy is on vacation.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 1 pound asparagus, woody ends trimmed
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch pieces of aluminum foil.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, minced garlic, sea salt, and black pepper until well combined.
3. Divide the asparagus evenly among the foil pieces, placing them in the center. Drizzle with half of the maple Dijon mixture, then top each with a salmon fillet, skin-side down.
4. Pour the remaining maple Dijon mixture over the salmon fillets, ensuring each is generously coated. Place a sprig of thyme on top of each fillet.
5. Fold the foil over the salmon and asparagus, crimping the edges to create a tight seal. This ensures the steam cooks the salmon to perfection.
6. Place the foil packs on a baking sheet and bake in the preheated oven for 15 minutes. For a golden top, carefully open the foil packs and broil for an additional 2-3 minutes.
7. Remove from the oven and let rest for 2 minutes before serving. This allows the juices to redistribute, ensuring a moist bite every time.

Crave-worthy and effortlessly elegant, this Maple Dijon Salmon Foil Pack with Asparagus boasts a perfect harmony of sweet and tangy flavors, with the salmon flaking beautifully at the touch of a fork. Serve it straight from the foil for a rustic charm or plate it with a sprinkle of fresh herbs for a touch of sophistication.

BBQ Salmon Foil Pack with Sweet Potatoes

Yum, who’s ready to turn their kitchen into a flavor fiesta with minimal cleanup? This BBQ Salmon Foil Pack with Sweet Potatoes is your ticket to a fuss-free, flavor-packed meal that’ll have you doing the happy dance with every bite.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on, cut into 4 portions
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 red onion, thinly sliced
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch sheets of heavy-duty aluminum foil.
2. In a large bowl, toss the sweet potato cubes with 2 tbsp olive oil, 1 tbsp smoked paprika, 1/2 tbsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
3. Divide the sweet potatoes among the foil sheets, piling them in the center of each.
4. In a small bowl, whisk together the remaining olive oil, smoked paprika, garlic powder, sea salt, black pepper, maple syrup, apple cider vinegar, and Dijon mustard to create the BBQ glaze.
5. Place a salmon portion on top of each sweet potato pile, then generously brush each fillet with the BBQ glaze.
6. Scatter the sliced red onion over the salmon, then fold the foil over the ingredients, crimping the edges tightly to seal.
7. Bake on a baking sheet for 20 minutes, then carefully open one pack to check for doneness—the salmon should flake easily with a fork, and the sweet potatoes should be tender.
8. Garnish with fresh cilantro before serving.

Now, not only does this dish bring a smoky-sweet harmony to your palate, but the salmon stays succulent, and the sweet potatoes get this irresistible caramelized edge. Try serving it straight from the foil for that rustic, no-dishes vibe, or plate it up fancy with a side of quinoa for those ‘I’ve got my life together’ days.

Herb Crusted Salmon Foil Pack with Zucchini

Unbelievably easy yet impressively gourmet, this herb-crusted salmon foil pack is your ticket to a fuss-free dinner that doesn’t skimp on flavor. Pair it with zucchini for a meal that’s as nutritious as it is delicious, and let’s be honest, anything wrapped in foil is basically a gift to yourself.

Ingredients

• 4 (6-ounce) wild-caught salmon fillets, skin-on
• 2 medium zucchinis, thinly sliced into rounds
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch pieces of aluminum foil.
2. In a small bowl, whisk together the olive oil, Dijon mustard, and lemon juice until emulsified.
3. Place each salmon fillet in the center of a foil piece and surround with zucchini slices.
4. Brush the salmon and zucchini generously with the olive oil mixture, ensuring everything is well-coated.
5. In another bowl, combine panko breadcrumbs, parsley, dill, chives, salt, pepper, and garlic powder.
6. Press the herb crust mixture onto the top of each salmon fillet, covering as much surface area as possible.
7. Fold the foil over the salmon and zucchini, crimping the edges to seal tightly but leaving some room for air circulation.
8. Place the foil packs on a baking sheet and bake for 15 minutes, then carefully open a pack to check for doneness—the salmon should flake easily with a fork.
9. If needed, reseal and bake for an additional 2-3 minutes, then serve immediately.

Vibrant and flaky, the salmon pairs perfectly with the tender zucchini, all wrapped up in a herbaceous crust that’s got just the right amount of crunch. Serve it straight from the foil for a no-mess meal, or plate it up fancy with a side of quinoa for those nights you’re feeling extra.

Spicy Thai Salmon Foil Pack with Coconut Rice

Prepare to have your taste buds whisked away on a tropical vacation with this dish that’s as easy to make as it is to devour. Perfect for those nights when you’re craving something exotic but your energy levels are screaming for simplicity.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 cup jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp coconut sugar
• 1 lime, zested and juiced
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 tbsp virgin coconut oil
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F (204°C) and tear off a large piece of aluminum foil, about 18 inches long.
2. In a medium saucepan, combine the jasmine rice, coconut milk, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Tip: Resist the urge to peek; letting the steam do its thing is key to fluffy rice.
3. While the rice cooks, mix the red curry paste, fish sauce, coconut sugar, lime zest, and juice in a small bowl to create a marinade.
4. Place the salmon fillet in the center of the foil. Spoon half of the marinade over the salmon, then scatter the snap peas and red bell pepper around it. Drizzle with the remaining marinade and fold the foil into a tight packet. Tip: Leaving a little room inside the packet allows the steam to circulate, cooking everything evenly.
5. Bake the foil packet on a baking sheet for 12-15 minutes, depending on the thickness of your salmon. Tip: The salmon is done when it flakes easily with a fork but is still moist inside.
6. Fluff the coconut rice with a fork and stir in the coconut oil and half of the cilantro. Serve the salmon and veggies over the rice, garnished with the remaining cilantro and green onions.

With its creamy coconut rice and perfectly spiced salmon, this dish is a symphony of textures and flavors. Try serving it with a side of mango salsa for an extra pop of color and sweetness that’ll make your dinner table the envy of Instagram.

Salmon Foil Pack with Dill and Lemon Butter Sauce

Unbelievably easy yet impressively gourmet, this salmon foil pack is your ticket to a fuss-free dinner that screams ‘I know my way around a kitchen’ without actually having to prove it. Perfect for those nights when you’re torn between ordering takeout and pretending to be a culinary wizard.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp unsalted butter, clarified
• 1 tbsp fresh dill, finely chopped
• 1 lemon, thinly sliced
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry white wine
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 375°F (190°C) and tear off a large piece of aluminum foil, enough to fully encase the salmon.
2. Place the salmon fillet, skin-side down, in the center of the foil. Season both sides evenly with sea salt flakes and freshly ground black pepper.
3. In a small saucepan over low heat, melt the clarified butter. Stir in the minced garlic and cook until fragrant, about 30 seconds. Remove from heat and whisk in the dry white wine and fresh dill.
4. Pour the lemon butter sauce over the salmon, ensuring it’s well-coated. Arrange the lemon slices on top of the fillet for that Instagram-worthy presentation.
5. Fold the foil over the salmon, crimping the edges tightly to create a sealed packet. This locks in moisture, ensuring your salmon stays juicy. Tip: Double-wrap the packet for extra security against leaks.
6. Bake in the preheated oven for 15 minutes. For a perfectly cooked fillet, the salmon should flake easily with a fork but still retain a slight translucency in the center.
7. Carefully open the foil packet (beware of steam!) and transfer the salmon to a serving plate. Spoon any remaining sauce from the packet over the top.

Kick your dinner game up a notch with this salmon foil pack, where the buttery, herbaceous sauce and tender, flaky fish come together in a symphony of flavors. Serve it atop a bed of quinoa or with a side of roasted asparagus for a meal that’s as nutritious as it is delicious.

Conclusion

Feast your eyes on these 12 mouthwatering salmon foil pack dinners, perfect for busy weeknights or cozy weekends. Each recipe promises simplicity, flavor, and minimal cleanup. We’d love to hear which one becomes your go-to! Share your favorites in the comments and don’t forget to pin this roundup for your next culinary adventure. Happy cooking!