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Juicy Salmon: Camping Recipe for Flaky Perfection

This juicy salmon foil-packet recipe delivers flaky, moist fish every time. With lemon, dill, and a touch of butter, it's a simple yet elegant camping dinner that cooks in under 15 minutes.
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Ingredients Method

Ingredients
  

  • 2 salmon fillets (6 oz each) skin on or off, your preference
  • 2 tablespoons butter salted or unsalted
  • 4 slices lemon thin rounds
  • 4 sprigs fresh dill or 1 teaspoon dried dill
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons white wine or chicken broth optional, for extra moisture

Method
 

  1. Lay out two large sheets of heavy-duty aluminum foil (about 12x18 inches each). Lightly grease the center with a bit of butter or nonstick spray.
  2. Place one salmon fillet in the center of each foil sheet. Season with salt and pepper. Top each fillet with 1 tablespoon butter, 2 lemon slices, and 2 sprigs of dill. If using, drizzle 1 tablespoon of wine or broth over each.
  3. Fold the foil up and over the salmon, crimping the edges tightly to create a sealed packet. Leave a little air space inside for steam to circulate.
  4. Preheat your campfire to medium heat (coals should be glowing, not flaming) or set up a camp stove with a grate. Place the foil packets directly on the coals or on the grate.
  5. Cook for 10-15 minutes, flipping once halfway through if on coals. Check for doneness by carefully opening a packet: the salmon should flake easily with a fork and be opaque throughout. Internal temperature should reach 125-135°F.
  6. Carefully open the packets (watch for hot steam) and serve immediately. Squeeze extra lemon over the top if desired.