One-Pouch Al Pastor Salmon & Potatoes

Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 4

Bring back campfire memories with a delicious smokey blend of spices and sweetness. These Roasted Salmon pouches are cooked in their own individual wrapping which makes for easy cleanup!


For the Brine (optional):

  • 2 cups of water
  • 5 Tbsp. Salt
  • 5 cups of ice cubes

For the Salmon:

For the Hash:


Brining (Optional):

Bring water to a boil, add salt, and allow to dissolve. Remove from heat and stir in ice until cool. Pour mixture into ziplock bag or deep dish container. Place salmon in brine and let sit for 20 min (no longer or it will get mushy.)


Preheat oven to 375 F. On a large plate, empty out Al Pastor seasoning and use it to coat the salmon evenly on all sides.

In a large bowl, combine olive oil and salt. Fold in potatoes, squash, poblano, and pico de gallo – mix well.

Place salmon fillet on top of pre-oiled foil. Spoon potato hash mixture around salmon. Fold the sides of the foil to meet in the middle and seal the edges closed to form a pouch. Keep seam side up.

Place foil packets on large baking sheet and bake for approx. 25 minutes. Remove from oven and allow to rest for 5 minutes. Use a large metal spatula to transfer the pouches to plates and serve with Salsa Verde.

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