Grilled Dijon Salmon
and Vegetables
Tender salmon fillets brushed with tangy Dijon mustard, nestled on a colorful bed of seasoned vegetables, and grilled to perfection in individual foil packets. Minimal cleanup, maximum flavor — and on the table in under 30 minutes.
- 4 salmon fillets
- 4 tbsp Dijon mustard
- ½ tsp ground mustard
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup broccoli florets
- 1 cup fresh green beans, trimmed
- ½ cup red onion, finely chopped
- — salt & black pepper, to taste
- 4 foil sheets or Reynolds foil wrappers
- 1 lemon, sliced into rounds (optional, to elevate)
- 2 tbsp fresh parsley, chopped (optional, to elevate)
- ¼ cup chopped pecans (optional, to elevate)
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1
Thaw the salmon
If using frozen salmon fillets, place them still in their packaging in a bowl of cool water for 15–20 minutes until thawed. Remove from packaging and pat dry with paper towels.
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2
Preheat the grill
Preheat your grill to medium-high heat (around 400°F). While the grill heats, prep your vegetables and assemble the packets.
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3
Prep the vegetables
Chop the zucchini and squash into bite-sized pieces. Wash and trim the green beans. Divide the broccoli into small florets and finely chop the red onion.
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4
Build the foil packets
Lay four large foil sheets flat on the counter. Divide the vegetables evenly among the packets. Season with salt, pepper, and ground mustard and toss lightly. If using lemon, place 1–2 slices on top of the vegetables in each packet.
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5
Add the salmon
Spread 1 tablespoon of Dijon mustard evenly over the top of each salmon fillet. Place the salmon mustard-side up on top of the vegetables in each packet. Sprinkle with chopped pecans and fresh parsley if using.
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6
Seal the packets
Fold the foil up and over the salmon, then crimp the edges tightly to seal. Leave a small air pocket inside each packet — this lets steam circulate and cook the vegetables evenly. Make sure there are no holes or loose seams.
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7
Grill
Place packets on the hot grill and cook for 18–20 minutes, until the vegetables are tender and the salmon flakes easily with a fork. No need to flip — the steam inside the packet does the work.
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8
Serve
Carefully open the packets — steam will escape, so open away from your face. Slide everything onto a plate or serve directly in the foil. Finish with a squeeze of fresh lemon juice and extra parsley if desired.
- Elevate it: Fresh lemon slices tucked under the salmon, a handful of chopped pecans, and a finishing sprinkle of fresh parsley take this from weeknight simple to dinner-party worthy.
- No grill? These packets work just as well in the oven at 400°F for 20–22 minutes. Place on a baking sheet and bake until the salmon flakes easily.
- Don't skip the air pocket: A little space inside the sealed packet is what allows steam to build up and cook everything evenly — too tight and the vegetables won't cook through.
- Swap the vegetables: Asparagus, bell peppers, mushrooms, or cherry tomatoes all work great in these packets — use whatever is in season.
- Fresh vs. frozen salmon: Both work well. If using fresh, skip the thawing step and proceed directly to building the packets.