Want an easy, no mess fish dinner that you can throw on the backyard grill or enjoy while camping? Then you’ll want to try these grilled salmon foil packets with asparagus. It’s the perfect thing to feed your hungry family.
Grilled Salmon in Foil
When I’m cooking outdoors, I want foods that are easy to make and require very little prep time. Cooking salmon on the grill in foil with vegetables like asparagus is like a one pot wonder at home. It’s quick and easy. Because it’s all cooked together making clean up super simple. Plus this is easy enough for a beginning cook.
Salmon and asparagus are a good combination both for flavor and cook time. In a foil pouch, you want foods that will cook in the same time. Salmon and asparagus do that. Another good vegetable is summer squash. I place the asparagus beneath the fish to ensure that they cook all the way through, especially if the asparagus stalks are thicker.
Want more foil packet meals? Try these:
Cooking in Aluminum Foil
Whenever I cook in foil packets, I always use heavy duty foil lined with parchment paper. I use the same paper I do at home when baking bread. Why? Aluminum can leach out into your food during cooking. Although this happens in small amounts, health problems can occur if you ingest enough of it. By using that parchment paper, I can prevent that leaching and eliminate the issue.
How to Cook Fish on a Campfire or Charcoal Grill?
It’s easy to simply grill a whole or large piece of fish like salmon directly over a fire with medium high heat. I most often will use a campfire grate and to prevent sticking, you can spray the outside of the fish with oil or cooking spray. If the grate surface is dirty (like some campgrounds bbq can be), you can also always lay a sheet of foil over the grate surface and then place the fish. Depending on the thickness of the fish, it will cook in just a few minutes.
For a smaller salmon filet and/or steak, it’s best to pan fry or steam in a foil pouch so it doesn’t fall through the grate. Plus I like the pouch method because it’s hard to overcook and dry out the fish. For this recipe, I am using 4-6 ounce salmon filets. One thing I recommend doing is leaving the skin on your fish. It helps protect the food from sticking during cooking and imparts an extra bit of flavor.
How Do You Cook Fish in a Foil Packet?
When cooking salmon in tin foil, I like to use heavy-duty foil and add a sheet of parchment paper between the food and the foil. I will stack the piece of foil, parchment paper, and then the asparagus or other vegetables in the middle of the foil/paper square, followed by the salmon, seasoning, olive oil, and lemon slices.
To close the foil pouch, bring together the two opposite sides of the foil up above the food and crimp or roll together. Then bring together the ends and roll up to create a sealed foil packet.
Place the salmon packets onto a bbq grill or campfire grate over medium high heat (450˚F-500˚F). Cook for 8-10 minutes or until the salmon is cooked through and flakes easily. Note: I find that it helps to evenly cook the salmon when I turn/rotate each packet halfway thru cooking. Campfires especially can be uneven, so this helps. Also if you have a thicker piece of fish, you may need to cook a little longer, up to about 15 minutes.
Once cooked, remove foil packets from heat and carefully open them. Steam will escape, so please use care.
This recipe is very simple with just some garlic, lemon, salt and pepper. If you want a different version, try these combinations:
- Butter Dill Salmon – Omit oil and garlic and add 1/2 teaspoon butter and fresh dill sprigs atop each pieces of salmon
- Garlic Butter Salmon – Substitute butter for oil and add a little more garlic. A touch of chopped parsley is nice too.
- Asian Salmon – Add splash of soy sauce and a dash or two of ginger to each piece of salmon.
- Italian Seasoned Salmon – Omit asparagus for a mix of thinly sliced red onion, zucchini and cherry tomatoes. Add dash of thyme and oregano to each pouch.
- Greek Salmon – Add sprinkling of feta cheese, fresh dill, and sliced black olives.
- Tear off four 12”x12” squares each of heavy-duty foil and parchment paper.
- Layout the foil and top with the parchment paper.
- Divide the asparagus among the four squares and place them in the center.
- Top each salmon filet with a few lemon slices.
- To close the foil pouch, bring together the two opposite sides of the foil up above the food and crimp or roll together.
- Next bring together the ends and roll up to create a sealed foil packet.
- Place the salmon packets onto a bbq grill or campfire grate over medium-high heat (450˚F-500˚F).
- Cook for 8-10 minutes or until the salmon is cooked through and flakes easily. Turn/rotate each packet halfway through cooking to ensure even cooking.
- Once cooked, remove foil packets from heat and carefully open them to allow steam to escape.
- Serve immediately.
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Amount Per Serving: Calories: 535Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 143mgSodium: 245mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 53g