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Butter Garlic Herb Salmon Foil Packets are made with tender and flaky salmon with fresh summer veggies. They cook to perfection with the best garlic herb compound and will become a family favorite!

Butter Garlic Herb Salmon Foil Packets

Foil packets. They are ALL the craze right now. Even though they are the perfect summer meal, I could eat these all year long. The great thing about foil packets is that they can be grilled, baked, or cooked over a campfire. Some of my favorite summer memories are going camping with my family and cooking foil dinners over the fire.

Since making these Butter Garlic Herb Steak Foil Packets and having them go viral, I knew that this butter garlic herb compound had to be to put to good use again. I mean you can’t go wrong with butter, garlic and fresh herbs right?

Butter Garlic Herb Salmon Foil Packets with a fork.

I mean take a close look at those perfectly cooked salmon fillets and see the buttery garlic and fresh herbs that just seep inside the salmon as it cooks and makes it tender and adds just amazing flavor. The summer veggies were also perfect cooked with the salmon and makes it the perfect meal in one.

Butter Garlic Herb Salmon Foil Packets close up.

Foil packets not only make for easy clean up, but they are the perfect and hearty meal in one. I love salmon and fresh veggies because they make for a light and healthy meal. These also make for good meal prep too! SO many different ways that you can enjoy these tasty salmon packets.

I honestly can’t wait for you to try this version of foil packets. They make such an amazing meal and have such great flavors, you will be craving them all summer long!

Butter Garlic Herb Salmon Foil Packets with a fork pulling the salmon apart.

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Butter Garlic Herb Salmon Foil Packets

4.60 from 10 votes
Butter Garlic Herb Salmon Foil Packets are made with tender and flaky salmon with fresh summer veggies. They cook to perfection with the best garlic herb compound and will become a family favorite!
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4


  • 4 6 ounce salmon filets
  • 1 bunch asparagus chopped into thirds
  • 1 red pepper chopped into 1 inch pieces
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • salt and pepper

Garlic Herb Butter:


  • Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the salmon fillets in the center and evenly place vegetable mixture on each piece of foil.
  • To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the salmon. Double fold top and ends of each piece of foil, leaving space for steam to gather.
  • Place packets on the grill and cover. Grill or bake at 400 degrees for 15-20 minutes or until salmon is cooked through and veggies are tender. Carefully open packets and serve.



Calories: 234kcalCarbohydrates: 6gProtein: 2gFat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 500mgPotassium: 331mgFiber: 2gSugar: 4gVitamin A: 1860IUVitamin C: 56.8mgCalcium: 27mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 5 stars
    This recipe is excellent!! I made it last night, and served it with rice. The only change was I added a couple shakes of red pepper flakes to the herb butter, because my husband likes everything with a little kick to it. Everything was cooked to perfection in 20 minutes and was very tasty. I’ll definitely add this to my recipe collection!

  2. 5 stars
    Another winner, so easy and tasty! Love the versatility as pretty much any fresh veggies on hand can be used. Thanks for the recipe!

  3. I bought salmon with the intent of making a teriyaki salmon recipe, but when I checked the recipe later it called for “center cut” pieces of salmon, and mine look longer and not very thick…..I didn’t know there were different cuts of salmon, as I just have never bought it before. I think I may have gotten “side cuts”, if I’m remembering correctly from some quick research I did. Could these thinner cuts I bought be used in this recipe?

  4. I am a 84 year old widow living alone. Can I make these up and then freeze 3? Can I cook them frozen or should I thaw them in the refrigerator first. So hard to cook for 1