Garlic Salmon Foil Packets With Asparagus
30 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
These garlic salmon foil packets are my weeknight power move: juicy salmon and crisp-tender asparagus steam in a buttery lemon garlic sauce, locking in moisture on the grill or in the oven.
Perfect for busy nights or backyard hangs, they deliver big flavor with almost no cleanup, and a sprinkle of chives keeps it fresh, bright, and no soggy veg on my watch.
Ingredients (4 servings)
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Ingredients for the Salmon Packets:
- 4 salmon fillets salmon fillet 2 lb
- 1 bunch of fresh asparagus, trimmed fresh asparagus 1.49 lb
- 2 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- 1 Tbsp fresh chives, chopped fresh chives 0.11 oz
Ingredients for the Garlic Butter Sauce:
- ¼ cup unsalted butter, melted unsalted butter 2 oz
- 4 cloves of fresh garlic, minced garlic 0.36 head (for fresh garlic)
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Garlic Salmon Foil Packets With Asparagus
-
Preheat and prep the foil
Heat the oven to 425 F or preheat a grill to medium-high heat.
Tear 4 sheets of heavy-duty aluminum foil, about 12 by 16 inches each, and lightly oil the center of each to prevent sticking.
Set the foil on a sheet pan if baking so you can transfer all the packets in one shot.
-
Make the garlic butter sauce
In a small bowl, combine the melted butter, minced garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Stir until the garlic is evenly dispersed so every bite gets that hit of flavor.
-
Season the asparagus and salmon
Toss the trimmed asparagus with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until glossy.
Pat the salmon fillets dry with paper towels so they sear lightly and do not steam out.
Lightly season the salmon with a pinch of salt and pepper if you like your fish assertively seasoned.
-
Assemble the packets
Divide the asparagus among the foil sheets, laying spears in a single layer down the center.
Set one salmon fillet on top of each asparagus bed, skin side down if your fillets have skin.
Spoon the garlic butter sauce evenly over the salmon and asparagus so it drips down and flavors everything.
-
Seal the packets
Fold the long sides of foil together over the salmon and crimp tightly, then fold up the short ends to seal, leaving a little headspace for steam to circulate.
Place packets seam side up on the sheet pan or directly on the grill grates.
-
Cook until just done
Bake or grill for 12 to 15 minutes for 1-inch-thick fillets until the salmon flakes easily and hits about 125 F in the center for medium.
If you want a touch of color, carefully open packets and broil or grill with the top open for 1 to 2 minutes, watching closely.
-
Finish and serve
Let packets rest 2 minutes so the juices settle.
Open carefully away from your face, sprinkle with chopped chives, and add a fresh squeeze of lemon if you like it bright.
Pour the buttery juices over rice, quinoa, or crusty bread because that liquid gold is everything.
Substitutions
- Salmon -> Steelhead trout
- Steelhead trout matches salmon’s fat and cooks at the same pace, giving you similarly rich flakes with a slightly silkier texture and a mild sweetness.
- Butter -> Olive oil (dairy-free)
- Extra-virgin olive oil makes a cleaner, fruitier sauce that still carries the garlic and lemon beautifully, and a pinch of salt balances the missing creaminess.
- Asparagus -> Broccolini
- Broccolini stays vibrant green and tender-crisp, soaking up the garlic butter while bringing a gentle, earthy sweetness that pairs perfectly with salmon.
Tips
- Control doneness with temperature, not guesswork
- Pull salmon at 120 to 125 F for medium and 130 F for medium-well, because carryover heat in the hot packets will nudge it a couple degrees higher.
- Headspace equals steam power
- Leave a small air pocket when sealing so steam circulates and cooks evenly instead of squeezing out juices.
- Match asparagus thickness to time
- If spears are very thick, shave the bottoms or give them a 1-minute blanch so they finish when the salmon does.
- Garlic that sings, not bites
- Let the melted butter cool slightly before stirring in garlic so it infuses instead of scorching, which can turn bitter on a hot grill.
- Use heavy-duty foil or double it
- Thin foil tears and leaks, so go heavy-duty or double layer, and slide packets onto a sheet pan in the oven for easy handling.
- Flavor bomb option
- Whisk a pinch of chicken or seafood bouillon and 1/4 teaspoon smoked paprika into the butter for a savory, lightly smoky punch.
Nutrition Facts *
| Energy | 801 | kcal |
|---|---|---|
| Protein | 60 | g |
| Total Fat | 58 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Skin on or off for salmon?
- Skin on is great here, placed skin side down, because it protects the flesh from direct heat and peels off cleanly after cooking.
- Can I use frozen salmon?
- Yes, thaw overnight in the fridge for best texture, or cook from frozen by adding 5 to 7 minutes and expect a little extra liquid in the packets.
- My packets came out watery, what went wrong?
- Excess moisture comes from wet fish and crowded packets, so pat the salmon very dry, salt lightly 10 minutes ahead, and avoid overfilling each packet.
- How do I keep the garlic from burning on the grill?
- Keep the packets sealed until the last 1 to 2 minutes and only open for quick browning, because enclosed steam prevents direct garlic scorching.
- Can I add potatoes or other veg?
- Yes, parboil baby potatoes 8 minutes or slice very thin so they cook through, and keep the total veg layer to a single layer so the salmon still steams properly.
- What if my asparagus is super thin?
- Lay thin spears double-stacked under the salmon or add them in a tighter bundle so they do not overcook while the fish finishes.
Serving Suggestions
Bright, lemony garlic butter, tender salmon, and asparagus that stays snappy make this a weeknight power move with date-night energy.
Pair with herbed couscous or garlicky rice and a crisp sauvignon blanc, and try a swipe of dill yogurt or quick chimichurri for a cool-hot contrast.
More pairings:
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