If you love meals that are easy, flavorful, and feel a bit fancy, you’ll adore Giada’s Campfire Salmon in Packets. The tender salmon soaks up all the delicious juices from the tangy tomatoes and briny capers. Each bite feels like a little burst of summer, even on chilly days.

This recipe is perfect for those nights when you want something comforting but not heavy. I love serving it straight from the foil for a rustic touch or pairing it with a glass of chilled white wine for a treat-yourself dinner. Plus, cleanup is an absolute breeze—always a win in my book!

Recipe Ingredients

• 2 cups of cherry tomatoes, halved
• 2 medium shallots, minced
• 2 tbsp of capers, rinsed and drained
• 2 tbsp plus 2 tsp of extra-virgin olive oil
• 2 tbsp of fresh lemon juice (about 1 lemon)
• 1 ½ tsp of kosher salt
• ¼ tsp of freshly ground black pepper
• 4 (5-ounce) skinless salmon fillets
• 4 fresh thyme sprigs
• 4 fresh oregano sprigs

How To Make Giada Campfire Salmon in Packets

1. Prepare the Tomato Mixture: Combine the halved cherry tomatoes, minced shallots, rinsed capers, 2 tablespoons of olive oil, lemon juice, ½ teaspoon of kosher salt, and black pepper in a medium bowl. Stir everything together gently to evenly mix the flavors, then set it aside for later.
2. Season the Salmon: Brush each salmon fillet on both sides with the remaining 2 teaspoons of olive oil, ensuring every inch is coated evenly. Sprinkle the fillets with the remaining teaspoon of kosher salt, dividing it equally among them.
3. Assemble the Foil Packets: Place one salmon fillet in the center of a large piece of aluminum foil, ensuring the foil is big enough to fold and seal completely. Spoon some of the prepared tomato mixture evenly over the fillet, then place one sprig of thyme and one sprig of oregano on top. Repeat this for each fillet using a separate foil sheet.
4. Seal the Packets: Fold the long sides of the foil over the salmon and tomato mixture, ensuring the edges meet in the center. Fold and crimp the shorter edges tightly to create a completely sealed packet for steaming.
5. Preheat Your Grill: Set a grill pan over medium-high heat or preheat your gas or charcoal grill to a medium-high temperature. Allow the grill to heat for at least five minutes before adding the packets.
6. Cook the Salmon Packets: Place the sealed foil packets directly onto the preheated grill and cook for about 10 to 12 minutes. Carefully open one packet to check if the salmon is cooked through and flakes easily with a fork.

Recipe Tips

• Use Fresh Herbs for Best Flavor: Always opt for fresh thyme and oregano instead of dried to enhance the vibrant, earthy flavors of the dish and complement the salmon’s natural richness.
• Prep the Packets Ahead: Assemble the foil packets up to 12 hours in advance and store them in the refrigerator. This makes them perfect for meal prepping or easy entertaining.
• Add a Spicy Twist: For a bit of heat, sprinkle a pinch of red pepper flakes over the tomato mixture before sealing the packets. This gives the dish a nice kick of spice.
• Switch Up the Protein: If you’re not a fan of salmon, you can substitute it with cod, halibut, or even chicken breast. Adjust the cooking time accordingly for different proteins.

Recipe FAQs and Variations

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