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Grilling dinner has never been easier or more flavorful than with this orange salmon with vegetable foil packet recipe. Sweet and smoky salmon filets are brushed with a sticky orange BBQ glaze, then paired with tender, seasoned vegetables all cooked to perfection on the grill. The foil packet keeps everything juicy and full of flavor while making cleanup a breeze. Whether you’re entertaining or just want a fuss-free meal, this combo is satisfying, colorful and perfect for warm-weather cooking.
Orange salmon with vegetable foil packet is a fresh, flavorful grilled meal featuring sweet glazed salmon and tender vegetables all cooked together.
You might also enjoy smoked spiced jerk shrimp, beer can chicken or pork carnitas. And these smoked brisket sandwiches are so good.
Why You’ll Love It
Easy to make: Minimal prep and everything cooks on the grill.
Bold flavor: The orange glaze adds a sweet and tangy kick to the salmon.
Healthy and fresh: Packed with vegetables and lean protein.
No messy cleanup: The foil packet keeps it simple.
Perfect for summer: A great way to enjoy seasonal grilling.
Salmon Filet Foil Packets Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salmon filets: Rich and tender, perfect for grilling. I like using Pacific wild-caught salmon for its sustainability but you can use any kind of salmon filets you want.
BBQ sauce: Brings smoky depth and helps create a caramelized glaze.
Orange marmalade: Adds a fruity sweetness that pairs well with the salmon.
Honey: Boosts the sweetness and helps with caramelization.
Soy sauce: Balances the sweet elements with salty umami.
Brown sugar: Deepens the sweetness of the glaze.
Sesame seeds: Finish the dish with a subtle crunch and nutty flavor.
Orange slices: Grilled to add extra citrus aroma and visual appeal.
Green onions: Used as a fresh, flavorful garnish.
Vegetables: Carrots, cherry tomatoes, zucchini, bell pepper, and red onion add color, texture and nutrients to the foil packet.
Garlic: Adds savory depth to the vegetables.
Olive oil: Helps coat the vegetables for even cooking.
Soy sauce: Enhances the flavor of the vegetables.
How to Make Foil Packet Garlic Soy Vegetables
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the glaze: Whisk BBQ sauce, marmalade, honey, soy sauce, brown sugar and pepper.
Prep the vegetables: Toss sliced vegetables with garlic, olive oil, soy sauce and pepper.
Make the foil packet: Wrap seasoned vegetables in foil and place on the grill.
Grill the salmon: Brush with glaze and grill alongside the foil packet.
Add orange slices: Grill for aroma and garnish.
Serve and garnish: Plate salmon with veggies, sesame seeds and grilled orange slices.
Substitutions and Variations
Use different fish: Try trout, hake or cod if you don’t have salmon.
Gluten-free: Use gluten-free soy sauce and BBQ sauce.
Adjust the veggies: Use mushrooms, green beans or asparagus instead.
Make it spicy: Add red pepper flakes to the glaze for heat.
Try a teriyaki twist: Swap the glaze for your favorite teriyaki sauce.
Serving Suggestions
With potatoes: Any kind of potato side dish would be good with orange salmon vegetable packets, perhaps smashed potato salad, sweet potato wedges or mashed red skin potatoes.
With other sides: Onion rings would also be good, or perhaps a Caprese pasta salad.
How to Store Orange Salmon with Vegetables
Store: Leftovers will be good for up to 3 days if stored in a covered container in the refrigerator.
Freeze: You could freeze the salmon but I don’t recommend freezing the vegetables as the texture won’t be as good.
Reheat: Warm the salmon back up in a skillet or in the oven or air fryer.
Top Tips
Use center-cut salmon: It cooks more evenly and stays juicy.
Seal the foil tightly: This traps steam and helps veggies cook faster.
Check the salmon’s internal temperature: It should reach 155°F for safe and perfect doneness.
Grill the orange slices last: They cook quickly and add citrus aroma.
Don’t skip the second glaze: Brushing again mid-cook gives a stickier, more flavorful finish.
Orange Salmon and Veggies FAQs
Yes, bake the foil packet and salmon at 375°F, using the same timing.
No, cook it skin-side down the entire time to keep it moist and intact.
Yes, you can assemble the foil packet and glaze the salmon, then refrigerate until ready to cook.
Salmon with Foil Packet Vegetables Recipe
Orange Salmon with Vegetable Foil Packet
Equipment
- Meat Thermometer Optional
Ingredients
- 4 salmon filets, I used Pacific salmon center-cut filets
- ½ Cup BBQ sauce
- ¼ Cup orange marmalade
- ⅓ Cup honey
- 1 Tablespoon soy sauce
- 2 Tablespoons brown sugar
- 1 Teaspoon black pepper
- 1 Tablespoon sesame seeds
- 1 orange
- ½ Bunch green onions, diced as garnish
For the Vegetable Foil Packet
- 1 Cup carrots, sliced
- 1 Cup cherry tomatoes, halved
- 2 Cup zucchini, sliced
- 1 bell pepper, orange, sliced
- 1 red onion, sliced
- 1 Tablespoon garlic, minced
- ¼ Cup soy sauce, low sodium
- ¼ Cup olive oil
- ½ Teaspoon black pepper
Instructions
- In a small mixing bowl, combine BBQ sauce, marmalade, honey, soy sauce, brown sugar, and black pepper. Whisk well.
- Preheat the smoker to 375°F for 15 minutes with the lid closed.
- Brush the salmon fillets with orange BBQ sauce.
- Wash and cut vegetables and add to a large mixing bowl. Add minced garlic, soy sauce, olive oil, black pepper, carrots, tomatoes, zucchini, bell pepper, and red onion to the bowl and stir to combine.
- Dump mixture onto a sheet of good quality foil and form into a foil packet. Place directly onto the grill grate and cook for 10 minutes before adding salmon.
- Place salmon directly onto the grill grate skin side down. Cook for 10 minutes, and brush again with orange BBQ sauce.
- Add orange slices directly onto the grill grate surrounding the salmon. Cook all for 10 more minutes. (Total cooking time foil packet: 30 minutes) (Total cooking time Salmon: 20 minutes) (Total cooking time orange slices: 10 minutes)
- Check to be sure internal temperature of the salmon has reached 155°F. Remove Salmon, foil packets, and orange slices from the grill.
- Serve the cooked salmon fillets with the veggie foil packets, topped with sesame seeds and a grilled orange slice, if liked.
Notes
Seal the foil tightly: This traps steam and helps veggies cook faster.
Check the salmon’s internal temperature: It should reach 155°F for safe and perfect doneness.
Grill the orange slices last: They cook quickly and add citrus aroma.
Don’t skip the second glaze: Brushing again mid-cook gives a stickier, more flavorful finish.
Nutrition
Orange salmon with vegetable foil packet is the kind of meal that brings bold flavor, ease and fresh ingredients together on one plate. The sweet and smoky orange glaze makes the salmon irresistible, while the foil packet keeps the veggies juicy and full of flavor. It’s a simple yet impressive dish that works for weeknights, weekends or any time the grill is fired up. Serve this summer grilled salmon recipe with a few sides and enjoy a fresh, colorful dinner that’s as tasty as it is easy.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The orange BBQ salmon is fantastic! Fresh, tangy, and super easy—this will definitely be my go-to for a quick, flavorful fish meal!
It’s the first time I cooked salmon this way, and I was seriously impressed. Glad i tried this!