Easy Salmon and Shrimp Foil Packs with Garlic Dijon Sauce

If you want a dinner that tastes impressive but practically cooks itself, these Garlic Dijon Salmon and Shrimp Foil Packs are the answer. Tender salmon fillets, juicy shrimp, and baby potatoes are sealed into individual foil packets with a garlicky Dijon butter sauce — then the oven (or grill) does all the work.

Because everything steams together inside the packet, the seafood stays moist while soaking up all that savory garlic-Dijon flavor. Meanwhile, cleanup is virtually zero — just toss the foil when you’re done.

Best of all, this salmon and shrimp foil pack dinner comes together in about 30 minutes. Whether it’s a busy weeknight or an easy weekend meal, it’s a complete dinner with almost no dishes.

Why This Recipe Works

• Zero cleanup: Everything cooks in the foil packet, so there are no pans to scrub afterward.
• Perfectly cooked seafood: Steaming in the packet keeps the salmon moist and the shrimp tender — no dry fish here.
• Big flavor, simple sauce: Garlic, Dijon, butter, and lemon create a rich sauce with minimal effort.
• Complete meal in one pack: Protein, potatoes, and flavor all cook together, so dinner is done at once.
• Customizable: Swap the veggies or adjust the seasoning to suit your taste.

Ingredients

• 1½ pounds baby potatoes, halved
• 4 salmon fillets (5–6 ounces each)
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 3 tablespoons Dijon mustard
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 8 thin lemon slices
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat and prep foil. First, heat the oven to 400°F (200°C) — or heat the grill to medium-high. Cut 4 large sheets of heavy-duty foil, about 18 inches each.
2. Par-cook the potatoes. Place the halved potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes until just fork-tender, then drain. (Alternatively, boil them for 8 minutes.)
3. Make the garlic Dijon butter. Next, whisk together the melted butter, Dijon mustard, garlic, lemon juice, Italian seasoning, paprika, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl.
4. Assemble the packs. Divide the potatoes among the foil sheets and drizzle with olive oil, then season with salt and pepper. Top each with a salmon fillet and a quarter of the shrimp. Spoon the garlic Dijon butter evenly over everything and add 2 lemon slices to each pack.
5. Seal tightly. Fold the foil up over the filling and crimp the edges firmly to seal each packet completely — this traps the steam that cooks everything.
6. Cook. Bake for 15–18 minutes (or grill with the lid closed for 12–15 minutes), until the salmon flakes easily with a fork (145°F) and the shrimp are pink and opaque.
7. Serve. Finally, carefully open each packet (watch for hot steam!), sprinkle with fresh parsley, and serve immediately.

Tips for the Best Garlic Dijon Salmon and Shrimp Foil Packs

• Don’t overcook the seafood: Salmon is done at 145°F and shrimp cook fast — start checking at 15 minutes.
• Use heavy-duty foil: Regular foil can tear; heavy-duty seals better and prevents leaks.
• Cut potatoes uniformly: Even pieces cook at the same rate, so halve larger potatoes into quarters.
• Seal packets tightly: A good crimp traps steam, which is what keeps everything moist.
• Pat seafood dry: Removing excess moisture helps the garlic Dijon butter cling instead of sliding off.

Easy Recipe Variations

Cajun Style

Swap the Italian seasoning for Cajun seasoning and add sliced andouille sausage.

Lemon Herb

Double the lemon juice, add fresh dill and thyme, and skip the paprika.

Asian-Inspired

Replace the Dijon butter with soy sauce, sesame oil, ginger, and garlic.

Veggie Swap

Trade the potatoes for asparagus, zucchini, or green beans (no par-cooking needed).

Shrimp-Only or Salmon-Only

Double up on whichever seafood you prefer — the method stays the same.

What to Serve with Garlic Dijon Salmon and Shrimp Foil Packs

Each pack is a complete meal, but these simple additions round it out nicely.

• Crusty Bread: Perfect for sopping up the garlic Dijon butter pooled in the packet.
• Simple Green Salad: A crisp salad adds freshness alongside the rich seafood.
• White Rice: Fluffy rice is great for catching every drop of sauce.
• Grilled Asparagus: If you’re already grilling, throw on extra asparagus alongside the packs.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the sauce with the seafood so nothing dries out.

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or in the microwave at 50% power in short bursts. Avoid high heat, which makes shrimp rubbery.

Freezing: Not recommended — both salmon and shrimp lose texture when frozen after cooking.

Make-ahead: Assemble the packs up to 8 hours ahead and refrigerate; then bake straight from the fridge, adding 2–3 minutes.

Frequently Asked Questions

Can I cook these on the grill?

Yes — grill over medium-high heat with the lid closed for 12–15 minutes. The packets char slightly, which adds great flavor.

Can I use frozen shrimp?

Yes, but thaw them completely first and pat very dry, otherwise the packets turn watery.

What vegetables work best?

Baby potatoes, asparagus, green beans, zucchini, and bell peppers all work. Just remember that dense veggies like potatoes need a head start.

How do I know when the salmon is done?

It should flake easily with a fork and reach 145°F internally. The shrimp should be pink, opaque, and curled.

Can I prep foil packs ahead of time?

Absolutely. Assemble them up to 8 hours ahead, refrigerate, and bake straight from cold, adding a couple of extra minutes.

Recipe Details

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Final Thoughts

These Garlic Dijon Salmon and Shrimp Foil Packs prove that an impressive dinner doesn’t require a sink full of dishes. With tender salmon, juicy shrimp, and buttery potatoes all steamed in a savory garlic Dijon sauce, every packet is a complete meal.

Furthermore, the method is endlessly flexible — change the veggies, try the grill, or spice it up Cajun-style. Either way, dinner is on the table in 30 minutes.

So the next time you want seafood night without the fuss, reach for the foil. These salmon and shrimp foil packs might just become your new weeknight hero.

Recipe Notes

• If you only have regular foil, double-layer it to prevent tearing and leaks.
• For even cooking, choose salmon fillets of similar thickness.
• The packets will be full of hot steam when opened — always open them away from your face.

These seafood favorites from Creative Kitchen Bites pair well with tonight’s foil packs or offer more easy dinner inspiration.

• Garlic Butter Shrimp and Rice — A simple skillet dinner with juicy shrimp.
• Creamy Lemon Orzo Salmon — A creamy one-pan salmon dinner.