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Home / Holiday Recipes / BBQ & Grilling / Summer Veggie Salmon Foil Packets

Summer Veggie Salmon Foil Packets

30 mins
| 2 Comments |
5 from 3 votes
Jump to Recipe 06/10/21 | Updated: 06/10/21 | by Nora
Salmon Foil Packets Image Pin 1

Make these Summer Veggie Salmon Foil Packets for an easy and fuss-free family dinner tonight! The fish comes out flaky, tender and flavorful from a delicious garlic herb butter.

This is a great meal for hot summer days, or to serve a healthy dinner loaded with zucchini, red pepper, corn and asparagus while camping. Use the grill or the oven – whatever suits you best!

overhead view of salmon fillet in opened foil packet over bed of summer vegetables, with wooden fork stuck in vegetables

Grilled salmon in foil

I know fish is not always THE hottest dinner topic, but I absolutely love it. My kids love it. My husband loves it, too.

This is one of my favorite ways to make salmon on hot summer days – prep is super quick and easy, the fish stays super juicy and flavorful and just like with my grilled corn in foil, my steak and potato foil packets or my hobo dinner, I don’t need to worry about too much clean-up on the grill!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for salmon foil packets with text labels
Ingredients for Summer Vegetable Salmon Foil Packets: Salmon, asparagus, corn, red pepper, zucchini, lemon juice, parsley, olive oil, butter, garlic powder, salt and pepper.

Ingredient notes

  • Corn: I used fresh, but frozen or canned works, too.
  • Salmon: I used skin-on salmon fillets, because they stay the most succulent. Feel free to use skinned fillets, but they may come out a little on the dry side.
  • Parsley: If you don’t have fresh parsley on hand, feel free to use 2 teaspoons dried parsley instead.
  • Vegetables: Feel free to leave out any of the vegetables if you don’t like them. Yellow summer squash works well in place of the zucchini, too – and green beans in place of the asparagus.

How to make Salmon Foil Packets

In short, this recipe goes something like this:

Wrap all ingredients in foil, then grill or bake until everything is cooked. That’s it! It’s so easy.

  • seasoned vegetables in glass bowl
    season vegetables
  • vegetables and raw salmon fillet on piece of aluminium foil
    arrange on foil
  • vegetables and raw salmon fillet on piece of aluminium foil topped with garlic herb butter
    top with garlic butter
  • sealed foil pouch on light marble surface
    seal foil pouch
  1. Toss the vegetables with olive oil, some salt, pepper and chopped parsley. Divide between 4 large pieces of aluminium foil, then top each with a salmon fillet.
  2. Mash the butter with seasoning, lemon juice and parsley, then use it to dot each salmon fillet.
  3. Fold down and crimp the longer edges (top and bottom for me) of the foil first, then crimp the shorter sides (left and right for me) to seal the pouch.
  4. Now, can cook it in the oven or on the grill for around 20 minutes, or until the salmon flakes easily and all veggies are tender.
overhead view of four opened salmon foil packets garnished with fresh lemon and chopped parsley

Recipe tips

  • Cut the veggies as evenly as you can. Don’t be a perfectionist about it and take a ton of time, but try to be a little consistent. Otherwise some will not cook, some will be mush.
  • Make sure you seal the foil packets well. Crimp all openings well to fully seal them. Otherwise you’ll have unwelcome leaks on the grill or in the oven.
  • Careful, hot steam comes out of the pouch as you open it, and there are hot juices/melted butter in the pouch. Always use a plate underneath your foil pouches and avert your face when you open them. Also, help kids with their pouches!

Serving ideas

Depending on where you are making your foil packets (grill or oven at home, or out and about over the campfire), you’ll have different options to choose from. The salmon goes really well with potato sides or with rice – so on the campfire, you could simply make some baked potatoes in the fire, too.

Here are some of our favorites I like to make with our foil packet dinner:

  • Creamy Dill Potato Salad
  • The Best Instant Pot Potatoes
  • Air Fryer Baked Potatoes
  • The Best Cucumber Tomato Avocado Salad
  • Creamy Cucumber Salad
  • Easy Zucchini Fritters

Many people have asked me if they can add potatoes directly to the foil packets, but they do take a lot longer to cook. You would have to slice them really thin to make it work, and avoid stacking too many on top of each other. I still think cooking potatoes separately is your best choice here.

close up photo of flaked salmon in foil pouch with summer vegetables and wooden fork

More foil packet recipes

  • Cheesy Campfire Potatoes
  • Garlic Butter Steak and Potato Foil Packets
  • Hobo Dinner Foil Packets
  • Potato and Sausage Foil Packets

Or browse all of my summer recipes!

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of salmon fillet in opened foil packet over bed of summer vegetables, with wooden fork stuck in vegetables
Save Recipe Saved!

Summer Veggie Salmon Foil Packets

An easy meal for summer, these salmon foil packets come together in no time – cook them on the grill or in the oven!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 20 mins
Total 30 mins
Servings 4 servings
Difficulty Easy

Ingredients
 

  • 1 large ear corn kernels shaved off (alternatively, use 1 cup canned or frozen)
  • 1 large red pepper cored and diced into 1-inch pieces
  • 1 medium zucchini thinly sliced
  • 1 pound thin asparagus spears trimmed and cut in half
  • 4 tablespoons chopped parsley divided
  • 1 tablespoon olive oil
  • salt to taste
  • ground black pepper to taste
  • 4 (6-oz) salmon fillets
  • 4 tablespoons butter softened
  • ½ teaspoon garlic powder
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat grill (or oven) to 425°F. Place 4 large pieces of aluminium foil on counter (each about 18-20 inches long).
  • Toss corn, red pepper, zucchini and asparagus in large bowl with olive oil, 1 tablespoon chopped parsley, salt and pepper. Evenly divide between centers of prepared foil pieces.
  • Lightly season salmon with salt and pepper, then place on top of vegetables, one fillet per piece of foil.
  • Mash butter in small bowl with remaining chopped parsley, garlic powder, salt, pepper and lemon juice. Evenly dot salmon pieces with seasoned butter.
  • Fold up sides of foil to create "bowl", then fold down and crimp longer sides. Finally, crimp shorter sides to seal pouch. Make sure pouches are sealed well to avoid leaks during cooking!
  • Cook pouches on grill or in oven for around 20 minutes, or until fish flakes easily and vegetables are all tender.
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Notes

  • Salmon: I used skin-on salmon fillets, because they stay the most succulent. Feel free to use skinned fillets, but they may come out a little on the dry side.
  • Parsley: If you don’t have fresh parsley on hand, feel free to use 2 teaspoons dried parsley instead.
  • Cut the vegetables as evenly as you can. Otherwise some will not cook, some will be mush.
  • Careful, hot steam comes out of the pouch as you open it, and there are hot juices/melted butter in the pouch. Always use a plate underneath your foil pouches and avert your face when you open them. Also, help kids with their pouches!

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 15gProtein: 38gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 124mgSodium: 185mgPotassium: 1349mgFiber: 4gSugar: 6gVitamin A: 2719IUVitamin C: 61mgCalcium: 68mgIron: 5mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Mediterranean

Recipe first published on 07/31/2018. Updated with new photos, better text and a much better recipe on 06/10/2021.

More salmon recipes

  • Baked Lemon Garlic Butter Salmon
  • Air Fryer Salmon
  • Honey Garlic Salmon Baked in Foil
  • Oven Baked Salmon

Or browse all of my fish recipes.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Rachel says

    November 10, 2022 at 10:28 pm

    Could you use green beans instead of asparagus?

    Reply
    • Nora says

      November 15, 2022 at 12:27 pm

      Rachel, sure! I would boil green beans for 5 minutes before adding them to the foil packets, though. Hope this helps!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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