Salmon Asparagus Foil Packets
This baked salmon in foil recipe is one of the best recipes you will ever make. It’s easy to make it for a family or even just for yourself. Prep ahead of time, then just throw on the grill or in the oven when ready to eat. You can even use this idea and make dinner over a campfire!
If you love this baked salmon in foil, you’ll also enjoy this honey glazed salmon recipe, this smoked salmon guide, and this oven-grilled salmon kabobs recipe.
Salmon and Asparagus
Recently we have bought a small gas grill and now I look for any excuse to use it. Coming home with a beautiful salmon filet and a couple of pounds of asparagus I knew exactly what I was going to make with it. These salmon asparagus foil packets are quick, easy, and delicious. What else do I need?
The best thing about this salmon and asparagus recipe is that you can cook just as much (or as little) as you need. This is the perfect recipe if you are making something for yourself, but this can also be a family meal. All you have to do is throw in more (or less) veggies and fish.
I love that you can prepare this salmon and asparagus a day ahead of time, store it in the fridge in the packets, and then dinner is ready in just 15 minutes! If you have ever been intimidated by seafood, start with this salmon recipe. It’s the easiest thing in the world.
Another thing I love about this salmon asparagus recipe is seriously how easy it is to make. In fact, the day that I came up with this recipe, it was a crazy busy day. I wasn’t looking for any fancy sauces or marinades.
Instead, I went with my tried and true combination of spices that I usually use when I make salmon – smoked paprika, dry garlic powder, black crushed pepper, salt, and a little bit of cayenne for some kick. Sounds pretty simple, but the flavors are spectacular.
Turns out, this combination of spices is perfect for salmon asparagus. It gives it the perfect amount of kick without being overpowering. It’s also perfect for other types of fish – cod, tilapia, and even shrimp.
If you want it to have a bit more spice, add more cayenne pepper and some red pepper flakes. The filling salmon tastes amazing when it has that heat behind it.
Another flavor I love about this salmon asparagus dish is the taste of smoke. When you grill them in half-opened packets, both salmon and asparagus get a permeation of the smoke, to give you a hint of the outdoor experience indoors.
If you ever have a craving for grilled salmon but don’t want to go outside and grill it, then use this recipe. It tastes the same!
Tips For Making Amazing Salmon Recipes
This is going to become one of your favorite salmon recipes of all time. As you bake it, I have some tips and tricks that will give you the best possible result.
- Prepare in advance for camping. This is the perfect thing to make when you are camping or on a picnic. Just prepare everything in advance and refrigerate it until you are ready to grill the packets. It should only take 15 minutes on the outdoor grill for the meal to be ready.
- Trim asparagus ends. Only cook the tops and middle of the asparagus. The bottoms are too tough to eat, trim them and throw them away.
- Use parchment paper instead of foil. If you are baking salmon, you can use parchment paper instead of foil. Always use foil if you are grilling them.
- Leave the foil packets partially open. If you leave a small part of the packets open, the smoke from the oven will infuse the meat with extra flavor. Salmon recipes can taste particularly good this way in my opinon.
- Or, completely close packets for steamed effect. Another option is to close the foil packets closely. This will steam the fish and veggies and keep the smoke-taste out.
- Cooked salmon is opaque. You can tell when salmon recipes are fully cooked by the color. If it is opaque in the middle and a dark pink color, it’s done.
- Serve with a lemon wedge. Slice the salmon and serve it with a lemon wedge. Drizzle it with fresh lemon juice. This adds a burst of fresh flavor to the fish.
- Top with pesto. If you have a jar of pesto, add it on top of the salmon after it’s done cooking. This will give it a deeper flavor profile.
How to Make Baked Salmon in Foil
For detailed recipe instructions, see the recipe card at the bottom of the post.
Yield: 4 servings
Ingredients for Salmon Asparagus in Foil:
- asparagus, tough ends trimmed
- skinless salmon fillets
- olive oil
- kosher salt
- black ground pepper
- smoked paprika
- garlic powder
- Also: 14-inch foil pieces (you can use parchment paper if preparing in the oven)
How to make Baked Salmon in Foil Packets:
- Place some of the asparagus in the middle of each foil square. Sprinkle with some salt and black ground pepper. Drizzle with olive oil. Toss to coat.
- Place the salmon fillets on top of the asparagus. Sprinkle with kosher salt, black ground pepper, smoked paprika, and dry garlic or freshly pressed garlic. Drizzle with olive oil.
- Wrap the salmon and asparagus with the foil packet. Leave it open slightly if you want the taste of the smoke to permeate the fish or close it if you want to steam it.
- To grill the salmon: Throw on the grill for about 15 minutes on a preheated grill, the time will depend on the thickness of the salmon fillet. You are looking for the salmon to be opaque in the middle.
- To oven roast the salmon: Place the packets on a baking sheet and bake in a preheated oven for about 15-20 minutes, depending on the thickness of the salmon fillet. You are looking for the salmon to be opaque in the middle.
- Once the salmon is cooked through, serve right away with a lemon wedge, if you wish.
Scroll to the bottom for the full recipe with precise ingredient amounts.
Here are some other SALMON recipes:
- Garlic Ginger Glazed Salmon – A great pan-seared salmon recipe.
- Cheesy Parmesan Crusted Salmon Baked – Salmon baked in a cheesy mixture.
- Salmon One Pan Dinner – Simple one-pan dinner with salmon, potatoes, and asparagus.
Salmon Asparagus Foil Packets
quick and easy salmon dinner recipe made with asparagus. A simple dinner recipe made in foil packets.
- 1 lb asparagus tough ends trimmed
- 4 6-8 oz skinless salmon fillets
- 2 Tbsp olive oil
- 2 tsp kosher salt
- 1/4 tsp black ground pepper
- 1/2 tsp smoked paprika
- 1/3 tsp dry garlic powder or 2 cloves pressed garlic
- 4 14-inch square foil pieces (you can use parchment paper, if preparing in the oven)
Place 1/4 lb of the asparagus in the middle of each foil square. Sprinkle with about 1 tsp of salt and 1/2 tsp of black ground pepper. Drizzle with olive oil. Toss to coat.
Place the salmon fillets on top of the asparagus. Sprinkle with 2 tsp kosher salt, 1/4 tsp black ground pepper, 1/2 tsp smoked paprika and 1/3 tsp dry garlic or freshly pressed garlic. Drizzle with olive oil.
If planning to grill or oven roast right away, partially close the foil to expose the top of the salmon, or if you like the salmon to be steamed inside, close the foil all the way.
To grill - throw on the grill for about 15 minutes on a preheated to about 400F grill, the time will depend on the thickness of the salmon fillet. You are looking for the salmon to be opaque in the middle.
To oven roast - place the packets on a baking sheet and bake in a preheated to 450F oven for about 15-20 minutes, depending on the thickness of the salmon fillet. You are looking for the salmon to be opaque in the middle.
Once the salmon is cooked through, serve right away with a lemon wedge, if you wish.
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That’s for sure a lazy yummy dinner. Will make it tonight! Thanks dear for all your efforts and inspiration
Thanks for your sweet comment Tamara!