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Salmon Sunrise Foil Packs - Bright, Simple, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (5–6 oz each, skin-on or skinless)
  • 1 large orange (zest and thin slices)
  • 1 lemon (zest and thin slices)
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 medium zucchini, half-moons
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 teaspoons honey (or maple syrup)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Fresh herbs (such as dill, parsley, or basil), chopped
  • Kosher salt and black pepper, to taste
  • 4 large sheets heavy-duty aluminum foil

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Line a sheet pan to catch any drips and make transport easy.
  2. Prep the foil: Cut four sheets of foil, each about 12x16 inches. Lightly oil the center of each to prevent sticking.
  3. Mix the citrus glaze: In a small bowl, whisk olive oil, honey, garlic, smoked paprika, a big pinch of salt, black pepper, and the zest of half the orange and half the lemon. Taste and adjust—add more salt or a squeeze of citrus if needed.
  4. Toss the veggies: In a bowl, combine bell pepper, red onion, zucchini, and cherry tomatoes with a drizzle of olive oil, a pinch of salt, and pepper.
  5. Build the base: Divide the veggies among the foil sheets, placing them in the center to create a small bed.
  6. Season the salmon: Pat salmon dry. Sprinkle both sides with salt and pepper. Place one fillet on top of each veggie bed.
  7. Glaze and top: Spoon the citrus glaze over each fillet. Add 1–2 thin slices each of orange and lemon on top. If you like heat, sprinkle a pinch of red pepper flakes.
  8. Seal the packs: Bring the long sides of the foil up and together, fold to seal, then crimp the ends tightly. Leave a little space inside for steam to circulate.
  9. Bake: Set the packs on the sheet pan and bake for 12–14 minutes for medium salmon, depending on thickness. For thicker center-cut pieces, go up to 16 minutes. The salmon should flake easily but still be moist in the center.
  10. Rest and finish: Let the packs rest 2 minutes. Carefully open (watch the steam). Sprinkle with fresh herbs and an extra squeeze of lemon.
  11. Serve: Slide everything onto a plate or eat straight from the foil for a zero-dish night. Great with rice, quinoa, or crusty bread.