Description
Bold and savory garlic dijon shrimp and salmon foil packs loaded with tender seafood and a tangy honey dijon sauce, grilled to perfection with minimal cleanup. This easy and flavorful main course combines succulent salmon and shrimp with a buttery, garlicky sauce, perfect for a quick and impressive meal.
Ingredients
Seafood and Seasoning
- 4 salmon fillets, skin-off
- ½ pound large shrimp, peeled and de-veined (tails on or off as preferred)
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried Italian seasoning herbs (or ¼ teaspoon each dried oregano, thyme, basil, and parsley as a substitute)
Garlic Dijon Sauce
- 8 tablespoons butter, melted (1 stick or ½ cup)
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 teaspoons whole grain dijon mustard
- 3 teaspoons minced garlic
- Salt and pepper, about ⅛ teaspoon each
- 1 tablespoon fresh chopped dill
Instructions
- Prepare Foil and Season Seafood: Cut 4 pieces of foil, each about 12x12 inches, and set aside. Drizzle each salmon fillet with olive oil, rubbing it evenly over the surface. Season with salt, pepper, and half of the dried Italian seasoning herbs. Repeat the same seasoning process for the shrimp.
- Make the Garlic Dijon Sauce: In a bowl, stir together melted butter, honey, dijon mustard, whole grain dijon mustard, minced garlic, salt, and pepper until fully combined. Set this flavorful sauce aside.
- Assemble Foil Packs: Place one salmon fillet in the center of each foil piece. Top each fillet with 3-4 shrimp. Drizzle half of the prepared garlic dijon sauce over the seafood, reserving the remaining half to use later. Fold the foil over the seafood and pinch the edges tightly to seal the packets, ensuring no juices leak out.
- Grill the Foil Packs: Heat a grill to medium-high heat. Place sealed foil packs salmon-side down on the grill and cook for 10 minutes. Carefully flip the packs and grill for an additional 5 minutes, or until the shrimp are opaque and the salmon is cooked through and flakes easily with a fork.
- Serve with Sauce and Dill: Carefully open the foil packs. Drizzle the reserved sauce over the cooked salmon and shrimp (warm it gently in the microwave for a few seconds if the butter sauce has solidified). Garnish with extra fresh chopped dill if desired and serve immediately.
Notes
- You can substitute the dried Italian seasoning herbs with ¼ teaspoon each of dried oregano, dried thyme, dried basil, and dried parsley, or use herbs de Provence for a more aromatic flavor.
- If you prefer, remove the shrimp tails before cooking for easier eating.
- Make sure to seal the foil packets tightly to prevent steam and juices from escaping during grilling.
- Microwaving the reserved sauce briefly before serving helps to re-melt the butter for easier drizzling.