05/29/2026
Sticky foil packets are the fastest way to lose your glaze and half your dinner. One tiny fix: line your foil packet with parchment paper first.
Why parchment + foil works:
- No “foil welding” with fish skin, teriyaki, BBQ, or lemony marinades
- Cleaner unwrap, better texture, and your sauce stays on the food (not the foil)
- Bonus: parchment keeps acidic foods from sitting directly on aluminum
How to build the nonstick packet (easy camp/grill/oven method):
1) Lay down foil (12–16")
2) Add a slightly smaller piece of parchment on top
3) Put food on the parchment, add a light coat of sauce (don’t overdo the liquid)
4) Tuck parchment edges in, then seal the foil tight (double-fold the seams)
Quick ideas to try:
- Lemon + dill salmon with a few lemon rounds underneath
- Teriyaki veggie mix (zucchini, peppers, onions, mushrooms)
- Honey-garlic shrimp + broccoli (open at the end for a quick char)
Tip: Keep temps moderate (many parchments are rated around 425°F) and make sure no parchment is sticking out near direct flame.
Have you tried parchment + foil yet? What foil-packet meal would you make on your next stay at Junction West Durango Riverside Resort?