Foil Pack Recipe | Shrimp And Salmon Foil Packs

Shrimp And Salmon Foil Packs

4 salmon fillets I used skin-off
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried Italian seasoning herbs see note
Garlic Dijon Sauce :
8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard

  1. 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.
  2. To make the sauce, stir together all ingredients in a bowl and set aside.
  3. 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.
  4. etc
  5. etc

For Full Instruction:

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