Grilled Salmon and Vegetable Bundles

Tired. That’s me.

Just tired and drained. I have visions of grandeur as I drive home from work of repainting my back room or organizing my library or, hell, doing laundry. But I can barely get the gumption to fix dinner sometimes.

On days when I am tired or pressed for time, I usually cook fish. I always keep some good fish like wild caught salmon or tilapia in the freezer. Frozen fish thaws out quickly and can be grilled or broiled in a flash.

My typical grill method is to throw the filets and some fresh veggies drizzled with olive oil, salt, pepper, and lemon juice into aluminum foil packets.  Sprinkle with fresh herbs, such as dill or basil or tarragon, or top with dijon mustard and lemon juice. Seal your packets and then grill for about 10 minutes or until the fish flakes when you put a fork in it.

Grilling everything in handy dandy foil packets is like unwrapping a gift that your grill has made for you. Thank you!  Some people call these “hobo” packets.  I don’t know too many hobos and therefore, I do not know whether this is their preferred cooking method.

When picking salmon, I recommend buying skin-on wild-caught Alaskan sock-eye salmon. It’s bright coraly pink in color, not light pink like farm-raised. Salmon is rich in selenium and omega-3s! So eat up!

Grilled Salmon and Vegetable Bundles

Serves 2 to 3


  • 2 (6 oz) skin-on wild alaskan sock-eye salmon filets, thawed
  • olive oil
  • 2 cups of fresh seasonal vegetables (snap peas, beets, tomatoes, onions, carrots, squash, asparagus, garlic, eggplant, etc)
  • fresh herbs (dill, tarragon, parsley, or basil)
  • 1 tablespoon of dijon mustard
  • salt, pepper, and lemon juice


  1. Preheat your grill.
  2. In a bowl, combine your vegetables. Drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and fresh herbs.
  3. Spread 1/2 tablespoon of dijon mustard on each filet. Sprinkle with fresh herbs and salt and pepper.
  4. Lay out 2 aluminum foil sheets at 1 foot each. Place one salmon filet on each foil sheet. Divide veggies among each foil packet. Place another foil sheet on top of each packet and seal around the edges.
  5. Place foil bundles on preheated grill. Grill for about 10 minutes. Filet will flake when fork is inserted into fish and pulled back. Vegetables should be tender. Remove from heat and chow down!

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