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Grilling Fish While Tent Camping: My Best Techniques

A simple, reliable method for grilling fish while tent camping—whether over a campfire or on a portable camp stove. The foil packet technique ensures moist, flaky fish every time, with minimal cleanup.
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Ingredients Method

Ingredients
  

  • 4 fish fillets (trout or salmon, skin-on) about 6 oz each
  • 2 tablespoons butter or olive oil
  • 1 lemon sliced into thin rounds
  • 2 sprigs fresh dill or parsley
  • salt and black pepper to taste
  • heavy-duty aluminum foil

Method
 

  1. Prepare your campfire or camp stove. For a fire, let it burn down to hot coals with no flames. For a stove, set it to medium heat.
  2. Lay out four large sheets of heavy-duty foil, each about 12 inches long. Lightly oil the center of each sheet.
  3. Place one fish fillet skin-side down in the center of each foil sheet. Season with salt and pepper. Top with a pat of butter or a drizzle of oil, two lemon slices, and a sprig of dill.
  4. Fold the foil over the fish to create a packet. Seal the edges by folding them over twice, leaving a little room for steam to circulate.
  5. Place the foil packets directly on the coals or on the stove grate. Cook for 8-12 minutes, then carefully flip the packet with tongs and cook another 8-12 minutes. The fish is done when it flakes easily with a fork.
  6. Remove from heat. Let rest for 2 minutes. Open the packet carefully—steam will escape. Serve directly from the foil for easy cleanup.