Foil Pack Grilled Salmon with Asparagus

Foil Pack Grilled Salmon with Asparagus
Prep: 10 mins
Cook: 10 mins
Serves: 4
Difficulty: Beginner

Tender salmon and crisp asparagus are steamed together in a foil packet on the grill. This no-mess cooking method locks in moisture and flavor while making cleanup a breeze. Perfect for summer grilling or weeknight dinners when you want a complete, healthy meal with minimal effort.

Ingredients

  • 4 salmon fillets
  • 1 bunch asparagus, trimmed
  • 4 tablespoons unsalted butter
  • 1 lemon, thinly sliced
  • Salt and pepper, to taste
  • Fresh dill, for garnish

Instructions

  1. Preheat grill to medium heat. Cut four large pieces of foil.
  2. Divide the asparagus among the foil sheets and place a salmon fillet on top of each. Season with salt and pepper.
  3. Top each fillet with a pat of butter and a couple of lemon slices.
  4. Fold the foil to seal each packet tightly. Grill for about 10 minutes, until the salmon is just cooked and the asparagus is tender.
  5. Open carefully and garnish with fresh dill before serving.

Equipment Needed

  • Heavy-duty aluminum foil
  • Grill or oven
  • Tongs
  • Knife for slicing lemon

Tips & Variations

  • Use heavy-duty foil: Regular foil can tear. Heavy-duty foil prevents leaks and makes handling easier.
  • Seal packets well: Fold foil edges tightly to create a good seal for steaming. Leave some air space inside for circulation.
  • Add vegetables: Cherry tomatoes, bell peppers, zucchini, or green beans work beautifully in foil packets.
  • Oven option: No grill? Bake packets at 400°F (200°C) for 15-18 minutes.
  • Customize seasoning: Try Cajun, Italian, or Asian seasonings for variety.
  • Individual portions: Make individual packets for easy serving and portion control.

Nutritional Information

Per serving (1 packet):

  • Calories: 330
  • Protein: 35g
  • Fat: 19g (Saturated: 8g)
  • Carbohydrates: 6g
  • Fiber: 3g
  • Omega-3 Fatty Acids: 2.2g
  • Sodium: 290mg

A complete meal with protein, healthy fats, and fiber-rich vegetables. Asparagus provides vitamins A, C, E, and K.

Storage & Reheating

Refrigerator: Store opened packets in airtight containers for up to 2 days.

Freezer: Not recommended as asparagus texture changes when frozen.

Reheating: Reheat in foil packets in a 300°F (150°C) oven for 10 minutes, or microwave individual portions at 70% power.

Pro tip: This recipe is best enjoyed fresh for optimal texture and flavor.

Serving Suggestions

These foil packets pair well with:

  • Starches: Rice pilaf, quinoa, couscous, or roasted potatoes
  • Salads: Mixed green salad, tomato cucumber salad, or pasta salad
  • Bread: Garlic bread, dinner rolls, or crusty baguette
  • Additional vegetables: Grilled corn, coleslaw, or caprese salad
  • Wine pairing: Sauvignon Blanc or Pinot Grigio

Recipe Notes

Foil packet technique: Place foil shiny side down, add ingredients to center, then fold up sides and crimp edges to seal.

Asparagus prep: Snap off woody ends where they naturally break, or cut off the bottom 1-2 inches.

Even cooking: Keep salmon fillets similar in thickness for uniform cooking time.

Careful opening: Packets will be very hot and steam will escape. Open carefully away from your face.

Camping favorite: This recipe is perfect for camping—just cook packets over campfire coals for 12-15 minutes.

Make ahead: Assemble packets up to 4 hours ahead and refrigerate until ready to grill.