These salmon foil packets are a fantastic way to enjoy a juicy piece of fish! Packed with tropical pineapple and zesty lemon butter, they are sure to brighten your day.
Cooking in foil makes everything super easy and clean-up a breeze. I love serving these with a side of rice—it’s a match made in dinner heaven! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give the best flavor and texture. If salmon isn’t available, try using trout or even chicken breast, but adjust cooking times accordingly.
Pineapple: Fresh pineapple adds a wonderful sweetness. Canned pineapple works too; just drain it well. If avoiding pineapple, mango or peaches could be great substitutes for a fruity twist!
Butter: Unsalted butter is ideal for control over seasoning. If you prefer a dairy-free option, use coconut oil or a vegan butter substitute to keep the flavor rich.
Herbs: Fresh parsley really brightens the dish! If you don’t have it, cilantro or chives can add a nice flavor. For dried, use half the amount suggested.
Potatoes: New potatoes are great for their creamy goodness. Feel free to swap them for baby carrots, zucchini, or any small veggie if you’re looking for a change.
How Do I Seal and Cook the Foil Packet Properly?
Sealing the foil packet right is key to keeping your ingredients moist and flavorful. Here’s how to do it effectively:
- Lay out a large piece of foil (about 18 inches long) and place your ingredients in the center, leaving space on the sides.
- Bring two opposing edges of the foil together and fold them over a few times to create a tight seal.
- Next, fold the other two edges towards the center, sealing well to keep steam inside while cooking.
- Place on a baking sheet or grill and remember to check if it’s properly sealed before cooking to avoid any leaks!
This way, your salmon and veggies will steam nicely and stay juicy. Enjoy every bite!
How to Make Salmon Foil Packets with Pineapple Lemon Butter
Ingredients You’ll Need:
For the Salmon Packets:
- 3 salmon fillets (about 6 oz each)
- 1 cup fresh pineapple, finely chopped
- 6 tbsp unsalted butter, softened
- 1 lemon, thinly sliced, plus juice from 1 lemon
- 1 tbsp fresh parsley, finely chopped
- 1 tsp garlic, minced
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 12 small new potatoes, halved or quartered depending on size
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil
- Aluminum foil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to cook, depending on the thickness of the salmon and the size of the potatoes. All in all, you’re looking at around 40-45 minutes for a delicious, healthy meal with minimal cleanup!
Step-by-Step Instructions:
1. Prepare Pineapple Lemon Butter:
In a small bowl, mix together the softened butter, finely chopped pineapple, lemon juice, minced garlic, fresh parsley, thyme, salt, and black pepper. Blend everything until well combined and set it aside for later.
2. Preheat Your Oven or Grill:
While you prepare your ingredients, preheat your oven to 400°F (200°C) or prepare your grill to medium heat. This ensures that everything cooks evenly when you’re ready.
3. Prepare the Vegetables:
In a large bowl, toss the halved or quartered new potatoes with olive oil, salt, and black pepper. Lay a large sheet of aluminum foil on your work surface and arrange the seasoned potatoes in a single layer in the center of the foil.
4. Arrange Salmon and Vegetables:
Place the salmon fillets on top of the potatoes. Next, lay the trimmed asparagus spears alongside the salmon. This way, everything cooks beautifully together!
5. Add Lemon Slices and Butter:
Take the thin lemon slices and arrange them under and around the salmon and asparagus for extra flavor and moisture. Then, generously spoon the pineapple lemon butter mixture over each salmon fillet.
6. Seal the Foil Packet:
To keep everything steamy and tasty, fold the foil over the ingredients and crimp the edges to tightly seal the packets. Make sure there are no holes for steam to escape!
7. Cook the Packets:
Carefully place the foil packet on a baking sheet if using the oven, or right on the grill. Cook for about 20-25 minutes. The salmon should flake easily with a fork when it’s done, and the potatoes should be tender.
8. Serve and Enjoy:
Once cooked, carefully open the foil packets (be cautious of the steam!). Serve up the salmon, potatoes, and asparagus while drizzling the delicious juices on top. Garnish with extra fresh parsley if desired. Enjoy your vibrant meal!
Bon appétit! Your Salmon Foil Packets with Pineapple Lemon Butter are ready to delight your taste buds!
FAQ for Salmon Foil Packets with Pineapple Lemon Butter
Can I Use Fresh or Canned Pineapple?
Both fresh and canned pineapple work well! If you use canned, just make sure to drain it properly to avoid excess moisture in the foil packets. Fresh pineapple will add a more vibrant flavor and texture!
How Can I Make This Recipe Low-Carb?
If you want a low-carb version, simply skip the potatoes and replace them with vegetables like zucchini, bell peppers, or broccoli. They will still steam beautifully in the foil packets while keeping the meal light!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon and vegetables in a skillet over medium heat, adding a splash of water or broth to steam gently, or microwave for a quick option.
Can I Prepare These Packets in Advance?
Absolutely! You can assemble the foil packets a few hours ahead of time and store them in the refrigerator until you’re ready to cook. Just be sure to cook them within one day for the best taste and texture!
