Grilled Salmon and Veggie Foil Packets

grilled salmon foil packets
Grilled Salmon and Veggies
This recipe uses foil packets to create a simple, one pouch meal for the grill. It's also perfect for using up all those extra garden veggies (I'm looking at you zucchini!). Feel free to customize using your personal faves; it's sure to be a crowd-pleaser!
Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Course dinner, lunch, Main Course
Cuisine American


  • 4 portions Blue Circle Frozen Salmon
  • 2 large potatoes
  • 1 zucchini
  • 1 red onion
  • 1 summer squash
  • 1 bell pepper any color
  • 2 tbsp olive oil
  • salt, pepper and paprika to taste
  • 10 sheets foil rectangular in shape


  • Heat your grill go medium-high, as close to 350 - 375 as you can)
  • Chop your potatoes and season with 1 tbsp olive oil, salt, pepper and paprika.
  • Chop remaining vegetables and season with 1 tbsp olive oil, salt, pepper and paprika
  • Lay aluminum foil on the counter in a "+" formation. You will have 5 piles total, each with 2 pieces of foil. Place seasoned potatoes in center foil packet and tightly seal. Evenly divide seasoned vegetables among remaining 4 packets; nestle a salmon portion in each. Seal the packets tightly.
  • Put the potato packet on the grill (covered) and cook for 15 minutes. Remove, open and stir the potatoes. Replace on grill for another 15 minutes.
  • When returning potatoes to the grill, add your other 4 packets of vegetables and salmon. Cook 15 minutes.
  • Plate and top with a homemade or pre-made chimichurri sauce and enjoy!

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