Garlic Salmon Foil Packets

These garlic salmon foil packets are a weeknight favorite because they combine juicy salmon and crisptender asparagus steamed in a buttery lemon garlic sauce. The foil locks in moisture while making cleanup a breeze, which is perfect for busy evenings or relaxed backyard meals. A sprinkle of fresh chives adds brightness and keeps the vegetables from turning soggy.

I first made this on a hectic weeknight, and now it’s a go to for the whole family. The balance of flavors and textures never fails to impress, even on the busiest days.

Ingredients

• Salmon fillets: choose fresh wild or farmed for rich flavor and flaky texture
• Fresh asparagus: trim the ends to ensure tender spears that cook evenly
• Olive oil: for coating asparagus to keep them glossy and flavorful
• Salt and black pepper: essential basic seasonings that bring out natural tastes
• Fresh chives: add a mild oniony brightness at the finish
• Unsalted butter: melts into the garlic to make a luscious sauce
• Fresh garlic: minced garlic infuses the butter with aromatic punch
• Fresh lemon juice: brightens and balances the richness of the butter and salmon

Instructions

Preheat and prep the foil:

Heat the oven to 425 degrees Fahrenheit or preheat a grill to mediumhigh heat. Tear out four sheets of heavy duty aluminum foil roughly 12 by 16 inches each. Lightly oil the center of each piece to prevent the salmon and asparagus from sticking. If baking, set the foil on a sheet pan for easy transfer.

Make the garlic butter sauce:

In a small bowl combine the melted butter with minced garlic fresh lemon juice salt and black pepper. Stir thoroughly to evenly distribute the garlic so every bite delivers that rich garlicky flavor.

Season the asparagus and salmon:

Toss trimmed asparagus with olive oil salt and black pepper until the spears look glossy and coated. Pat the salmon fillets dry with paper towels this step helps the fish sear lightly and prevents unwanted steaming. Season the salmon lightly with salt and pepper for a balanced flavor profile.

Assemble the packets:

Divide the asparagus evenly onto the center of each foil sheet arranging the spears in a single flat layer. Lay one salmon fillet on top of each batch of asparagus with the skin side down if skin remains. Spoon the garlic butter sauce uniformly over the salmon and asparagus making sure it seeps down for full flavor coverage.

Seal the packets:

Fold the two long edges of foil together over the salmon and crimp tightly to seal. Then fold up the short edges leaving a small amount of headspace inside so steam can circulate while cooking. Place the packets seam side up on a sheet pan or directly on the grill grates.

Cook until just done:

Bake or grill the packets for 12 to 15 minutes depending on fillet thickness until the salmon flakes easily with a fork and reaches about 125 degrees Fahrenheit in the center for medium doneness. For added color carefully open the packets and broil or grill with the top open for 1 to 2 minutes watching closely.

Finish and serve:

Allow the packets to rest unopened for 2 minutes to let the juices settle. Open carefully away from your face to avoid steam burns. Sprinkle with chopped chives and add an extra squeeze of lemon if desired. Pour the buttery garlic juices over rice quinoa or crusty bread for an added burst of flavor.

My favorite thing about this recipe is how the garlic butter melds with the asparagus and salmon so seamlessly. One memorable dinner involved friends doubting foil packet meals could be so flavorful until they devoured every bit and asked for seconds.

Storage tips

To store leftover cooked packets, allow them to cool completely then transfer to an airtight container and refrigerate for up to three days. Reheat gently in a low oven or microwave to avoid drying out the salmon.

Ingredient substitutions

Steelhead trout works wonderfully in place of salmon offering a slightly silkier texture but similar rich flavor. If you need dairy free swap melted butter for extra virgin olive oil which still carries garlic and lemon beautifully. Broccolini can replace asparagus for a milder earthy note.

Serving suggestions

Serve these packets alongside herbed couscous or garlicky rice for a filling meal. A crisp white wine like sauvignon blanc complements the bright lemon in the dish. Adding a quick dollop of dill yogurt or chimichurri brings a fresh contrast.

Enjoy these garlic salmon foil packets warm with a squeeze of lemon and chopped chives. They make an easy but impressive weeknight dinner.

Common Questions About the Recipe

→ Should I keep the salmon skin on?

Keeping the skin on protects the flesh from direct heat and helps it cook evenly. It also peels off easily after cooking.

→ Can I cook this from frozen?

Yes, thawing overnight is best, but you can cook frozen salmon by adding 5 to 7 extra minutes. Expect a bit more liquid in the packets.

→ Why did my packets come out watery?

Excess moisture usually comes from wet fish or overcrowding the packets. Pat the salmon dry, salt ahead of time, and avoid overfilling for best results.

→ How do I prevent garlic from burning on the grill?

Keep foil packets sealed until the last 1-2 minutes of cooking, then open briefly for browning. The enclosed steam prevents direct garlic scorch.

→ Can I add other vegetables like potatoes?

Yes, parboil baby potatoes or slice thinly to ensure they cook through. Keep vegetable layers single to allow even cooking with the salmon.

→ What if my asparagus is very thin?

To avoid overcooking, layer thin asparagus spears double or bundle them more tightly under the salmon as it steams.