This campfire salmon recipe is an extremely simple and delicious way to cook salmon over the fire! The classic lemon-dill yogurt sauce is one of the best sauces for salmon and will keep you scooping for more. Give this easy recipe a try on your next camping trip!
I love making salmon when camp cooking. Something about being out in the wild and cooking salmon over fire just go hand and hand together.
This dish is very easy to prep while at your campsite or can be done beforehand and tossed into the cooler for later. I usually mix the sauce and prepare the salmon in a foil packet before my trip to save on prep time.
This dish can easily be done in a cast iron skillet as well. Just loosely tent the salmon with foil to get that smoked salmon flavor out of the fish. I mean, why cook over a fire if you didn't want that delicious wood fire flavor?
- Salmon (preferably wild salmon)
- Brown Sugar
Not camping? This recipe is just as good on a charcoal grill or in the oven. I like to slow-cook the salmon instead of searing, so simply get a grill or the oven going to about 300° and cook the salmon fillets for about 15-20 minutes.
Instead of completely closing the the foil packet I like to keep it loosely tented to allow some smoke from the fire in. This will give it a nice, subtle smoked flavor.
Looking for other dishes to make while camping? Check these out,
- Campfire Seafood Boil with Chorizo
- Campfire Chicken Roast
Campfire Salmon with Lemon-Dill Yogurt Sauce
- 1 lb salmon, (Preferably wild salmon)
- 1 tablespoon brown sugar
- 1 teaspoon salt, (divided)
- ½ teaspoon black pepper
- 1 lemon, (half sliced for cooking, half juiced for the sauce)
- 4-5 sprigs fresh dill, (half for cooking, half minced for the sauce)
- ½ cup greek yogurt
- Start by making a fire or heating a charcoal grill. Prepare the sauce by mixing together the yogurt, minced dill, lemon juice, and half of the salt.
- Create an open foil packet around the salmon. Rub the brown sugar, black pepper and remaining salt on the salmon and top with the dill and lemon.
- Push the fire or charcoal to one side of the grill and place the salmon packet on the colder side. Take another piece of foil and loosely tent the salmon so that some of the smoke can enter. Cook for about 20 minutes or until the top of salmon is just cooked through. You may have adjust the location of the salmon based on your fire/grill.
- Serve right out the foil packet with the yogurt sauce for an authentic camp expeirance.
Did you make campfire salmon with lemon-dill yogurt sauce? Rate the recipe above!
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- Cook fish to a minimum temperature of 145 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove