Grilled Salmon Fajita Packets
Elevate your next cookout or weeknight dinner with these vibrant and flavorful Grilled Salmon Fajita Packets! Packed with tender, flaky salmon, colorful bell peppers, and red onions, all marinated in a zesty blend of lime juice, chili powder, cumin, and garlic, this recipe delivers restaurant-quality fajitas with minimal effort. Cooked in foil packets on the grill or baked in the oven, the salmon and veggies steam to perfection, locking in every bit of smoky, citrus-infused flavor. Serve this easy, mess-free meal with warm tortillas, creamy avocado slices, and a dollop of sour cream for a customizable feast that’s perfect for family dinners or entertaining. Healthy, versatile, and bursting with Tex-Mex flair, these grilled fajita packets are sure to be a hit!
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Recipe Information
Ingredients
- 4 pieces (about 5-6 oz each) Salmon fillet
- 3 medium, thinly sliced Bell peppers (red, yellow, green)
- 1 medium, thinly sliced Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh cilantro
- 8 small Flour tortillas
- 0.5 cup Sour cream (optional)
- 1 whole, sliced Avocado slices (optional)
Instructions
Preheat your grill to medium heat (about 375°F) or preheat your oven to 400°F if baking.
Cut four large pieces of aluminum foil (about 12x18 inches each) and set aside.
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper to make the fajita seasoning marinade.
Divide the bell pepper and red onion slices evenly among the four foil pieces, placing them in the center.
Place one salmon fillet on top of the vegetables in each foil packet.
Brush each salmon fillet generously with the fajita seasoning marinade, ensuring even coverage.
Sprinkle fresh cilantro over the salmon and vegetables for extra flavor.
Fold the sides of the foil over the salmon and vegetables, sealing each packet tightly to prevent leaks.
Place the packets on the grill, cooking for 15-18 minutes, or bake in the oven for 18-20 minutes, until the salmon is opaque and flakes easily with a fork.
Carefully open the foil packets (watch out for steam!) and transfer the salmon and vegetables to a serving plate.
Serve the salmon and vegetables with warm flour tortillas, sour cream, avocado slices, and additional lime wedges if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 19.7 mcg | 98% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
