Looking for an easy, healthy dinner that’s full of flavor and ready in no time?
You’ll love these Lemon Garlic Butter Salmon Foil Packs with Summer Veggies. They’re fresh, colorful, and perfect for warm days when you want something light but satisfying.
Everything cooks together in foil—juicy salmon, tender vegetables, and a zesty garlic butter sauce. Whether you’re using the oven, grill, or campfire, this is a no-fuss meal with big results.
Let’s break down exactly how to make this delicious recipe from start to finish.
Why You’ll Love This Lemon Garlic Butter Salmon Recipe
- Easy cleanup with foil packs
- Packed with fresh, bright summer flavor
- Ready in just 30 minutes
- Perfect for grilling, baking, or even camping
- Great for healthy dinners or make-ahead meal prep
Ingredients You’ll Need (and Easy Swaps)
Here are the simple ingredients for these foil packs, plus a few easy options if you want to switch things up:
- Salmon Fillets – Fresh or frozen (thawed) fillets, skin on or off
- Zucchini – Sliced into half-moons or rounds
- Cherry Tomatoes – Whole or halved for juicy bursts
- Bell Peppers – Any color, sliced thin
- Red Onion – Sliced for a sweet, savory bite
- Garlic – Fresh minced garlic adds deep flavor
- Butter – Softened or melted, it creates the rich garlic sauce
- Lemon Juice and Zest – For a tangy, fresh flavor
- Salt and Pepper – To taste
- Fresh Herbs (optional) – Parsley, dill, or basil add a nice finish
How to Make Lemon Garlic Butter Salmon Foil Packs (Step-by-Step)
Making these foil packs is simple and quick. Here’s how to do it:
Preheat the Oven or Grill:
Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
Prepare the Garlic Butter Sauce:
In a small bowl, mix melted butter with minced garlic, lemon juice, lemon zest, salt, and pepper. Stir well.
Cut Foil and Layer Ingredients:
Cut 4 large sheets of heavy-duty foil. Place a handful of vegetables (zucchini, tomatoes, bell pepper, onion) in the center of each foil sheet.
Add Salmon and Sauce:
Place a salmon fillet on top of the veggies. Spoon garlic butter sauce over each piece of salmon and sprinkle with extra herbs if using.
Seal the Foil Packs:
Fold the sides of the foil over the salmon and veggies to create a sealed pack. Make sure it’s tight so steam doesn’t escape while cooking.
Cook the Foil Packs:
In the Oven: Bake for 20–25 minutes until salmon flakes easily with a fork.
On the Grill: Place packs directly on grill grates and cook for 15–20 minutes.
Over a Campfire: Place near hot coals and cook for 15–20 minutes, rotating halfway through.
Serve and Enjoy:
Carefully open foil packs (watch out for steam!), and serve hot. You can eat straight from the pack or plate it up with a side.
Tips for Perfect Foil Pack Dinners
- Don’t overcook the salmon – It should be moist and flaky, not dry
- Cut vegetables evenly – So everything cooks at the same rate
- Use heavy-duty foil – This prevents tearing and leaking
- Add sauce before sealing – Helps steam and flavor everything perfectly
- Open foil carefully – Hot steam builds up inside
Easy Variations to Try
Make this recipe your own by switching ingredients or adding fun extras:
- Spicy Kick: Add red pepper flakes or a drizzle of sriracha
- Creamy Option: Add a spoonful of cream cheese or drizzle with yogurt after cooking
- Extra Veggies: Try adding mushrooms, asparagus, or green beans
- Protein Swap: Use chicken breast or shrimp if you don’t have salmon
- Low-Carb: Skip starchy sides and serve straight from the foil
What to Serve with Salmon Foil Packs
This meal is a great all-in-one dinner, but you can serve it with:
- Steamed rice or couscous
- Crusty garlic bread or warm pita
- Simple side salad with vinaigrette
- Grilled corn on the cob
- Chilled white wine or lemon iced tea
Make-Ahead, Storage & Meal Prep Tips
Meal Prep:
Assemble foil packs ahead of time and keep them in the fridge until ready to cook—great for busy nights or camping trips.
Storage:
Cool leftovers and store them in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat in the oven or microwave. Add a splash of water or lemon juice to keep it moist.
Freezing:
You can freeze uncooked foil packs for up to 2 months. Thaw in the fridge overnight before cooking.
Recipe FAQ’s
Can I use frozen salmon?
Yes, just thaw it completely before cooking for best texture.
Can I bake these without foil?
Sure! Use a baking dish and cover with foil or a lid to trap steam.
Can I use other vegetables?
Absolutely. Use what’s in season—broccoli, carrots, or green beans all work.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Lemon Garlic Butter Salmon Foil Packs with Summer Veggies
Ingredients
For the foil packs:
- 4 salmon fillets (about 6 oz each, fresh or thawed)
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, whole or halved
- 1 bell pepper, thinly sliced
- ½ red onion, sliced thin
- 2 tablespoons fresh parsley or dill (optional)
- Salt and pepper, to taste
- 4 sheets of heavy-duty aluminum foil
For the lemon garlic butter:
- 4 tablespoons butter, melted
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Preheat and Prep:Preheat your oven to 400°F (200°C) or heat your grill to medium-high. Cut 4 large sheets of foil and lightly spray with cooking spray if desired.
- Make Garlic Butter:In a small bowl, mix melted butter with garlic, lemon juice, lemon zest, salt, and pepper.
- Assemble Foil Packs:Place a portion of zucchini, cherry tomatoes, bell pepper, and red onion in the center of each foil sheet. Top with one salmon fillet. Spoon the lemon garlic butter evenly over each piece. Sprinkle with herbs if using.
- Seal the Packs:Fold sides of foil over the salmon and veggies to make a sealed pack. Crimp the edges tightly to keep steam inside while cooking.
- Cook the Packs:Oven: Place foil packs on a baking sheet and bake for 20–25 minutes.
- Grill: Place directly on grill grates and cook for 15–20 minutes.
- Campfire: Place near hot coals and cook for about 15–20 minutes.
- Serve and Enjoy:Carefully open foil packs (hot steam inside!) and serve immediately. Enjoy straight from the foil or transfer to plates with a side of rice, salad, or grilled bread.
