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Mediterranean Salmon in Foil Packets

The easiest, no-mess, campout dinner ever. Also delicious on the grill or oven roasted! Can be made a day ahead and brought to room temperature for 30 minutes before cooking. Serve as a meal or add a fresh green salad and/or warm, crusty bread alongside. Salmon could easily be substituted with a white fish such as halibut or tilapia.

Suggested Wine Pairings:

Red – Grenache or our Grenache blend Reverence (with salmon)

White – Sauvignon Blanc or Chardonnay (with salmon or white fish)

We would love to see your interpretation of this tasty foil packet dish, any other food and wine pairing suggestions or recipes, and where you are taking Gård this summer! To share with us, tag @gardvintners on Facebook or Instagram, or email marketing manager Jen.


  • 1 ½ pound fillet of sockeye (or salmon

  • of choice), skin on, cut into 4 or 5 pieces depending on how many servings you want to end up with

  • 2 T basil pesto per portion of salmon – we used Kirkland brand from Costco

  • 1 16 oz can white beans, drained & rinsed

  • 2 pints baby tomatoes, washed, sliced in half – we used a colorful medley

  • 2 T crumbled feta per portion

  • Salt

  • Extra virgin olive oil


  1. Build campfire (or heat grill). If cooking over open flame, we recommend having a grate handy to put on the fire so the packets aren’t directly in the coals.

  2. Measure and cut one rectangle of foil per portion, lay out on a table for easy assembly. These need to be large enough to be able to fold and enclose the dinner completely.

  3. Add fish portion to the center of each piece of foil, skin side down. Sprinkle lightly with salt. Top with pesto.

  4. Drizzle a little olive oil on the foil around the fish. Divide beans evenly between packets, nestle around fish.

  5. Divide tomatoes evenly between packets, sprinkle over and around fish. Sprinkle feta on top.

  6. Bring up opposite edges of foil trying to leave a little space so the cheese doesn’t stick to the foil, fold along seam twice. Fold ends twice to seal, completely closing up your packet so steam can’t escape.

  7. Cook over hot coals or grill for 8-10 minutes.

  8. Serve packet on plates. Be careful to avoid steam when opening. Eat directly from the open packet, or slide it all off onto plate, leaving the skin.

  9. Pour a glass of wine and enjoy your campfire dinner!

Servings: makes four large or five medium servings

The Wine:

Our 2017 Grenache - an exclusive offering to Gård Club Members - will greet you with delightful aromas of muddled strawberry, black cherry and red currants melded with dulce de leche and potpourri. Swirling adds a note of dried berries and black tea. The palate has a pixelated texture with dried fruits, dark spices and a persistent but not overwhelming tannin. As a somewhat lighter-bodied red, our grenache is a great accompaniment for seafood, chicken, and other dishes that are more commonly paired with a white selection. The pairing of these flaky salmon fillets dressed in melted feta, savory pesto sauce and tangy roasted tomatoes, washed down with our grenache has our mouth watering - we dare you to give it a try!

100% Grenache | Royal Slope AVA | Lawrence Vineyards | 110 cases produced

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