Best 4 Grilled Salmon And Rice Foil Packs Recipes
Grilled Salmon and Rice Foil Packs: A Simple and Flavorful Meal
Indulge in a delightful culinary experience with our grilled salmon and rice foil packs, a symphony of flavors that will tantalize your taste buds. This recipe combines tender, flaky salmon fillets, fluffy rice, a medley of colorful vegetables, and a burst of aromatic herbs, all wrapped in a convenient foil packet. Each bite offers a perfect balance of textures and flavors, making it a satisfying and wholesome meal.
In addition to the classic salmon and rice foil packs, we also present exciting variations to cater to diverse preferences. If you're a seafood lover, try our succulent shrimp and veggie foil packs, where succulent shrimp take center stage alongside a vibrant mix of vegetables. For a vegetarian delight, our tofu and vegetable foil packs offer a protein-packed and flavorful alternative.
Our collection also includes a tantalizing salmon and asparagus foil pack, where tender asparagus spears add a touch of elegance to the dish. And for those who enjoy a bit of spice, our Cajun salmon and rice foil packs deliver a delightful kick with a zesty Cajun seasoning blend.
With detailed instructions and helpful tips, our recipes ensure a hassle-free cooking experience, whether you're a seasoned pro or just starting your culinary journey. Join us in this exploration of flavors and create a delicious meal that will leave you craving more.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
GRILLED CARIBBEAN SALMON PACKS
The tropics are as close as your backyard when you grill this meal-in-one.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
- In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
- Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 18 g, TransFat 0 g
GRILLED SALMON AND RICE FOIL PACKS
Delicious dinner packets are perfect patio or picnic pleasers!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
- Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg
GRILLED SALMON IN A FOIL PACK
This simple salmon foil pack will inspire you to grill all year round. Instead of four smaller fillets, we cook a big piece and split it up. The lemon, onion, garlic and butter come together to make the perfect sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
- Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
- Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.
Tips:
- Choose the right salmon. Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, as it is often lower in quality and may contain contaminants.
- Use fresh vegetables. This will ensure that your foil packs are packed with flavor and nutrients.
- Season your salmon and vegetables well. This will help to bring out their natural flavors.
- Use a good quality olive oil. This will help to keep your salmon and vegetables moist and flavorful.
- Cook the foil packs over medium-high heat. This will help to ensure that the salmon and vegetables cook evenly.
- Be careful not to overcook the salmon. Salmon is a delicate fish, so it is important to cook it until it is just cooked through. Overcooked salmon will be dry and tough.
- Serve the foil packs immediately. This will ensure that the salmon and vegetables are hot and flavorful.
Conclusion:
Grilled salmon and rice foil packs are a delicious and easy way to cook a healthy and flavorful meal. They are perfect for busy weeknights or for a special occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and easy meal, give grilled salmon and rice foil packs a try. You won't be disappointed.
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