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Published: · Modified: by maxcozzi · This post may contain affiliate links · 38 Comments

Campfire Salmon with Lemon-dill Yogurt Sauce

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!

Campfire salmon

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. 

campfire salmon

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?

This meal goes great with some simple packet grilled potatoes and an easy tossed salad like this cucumber wakame salad or a simple arugula and herb salad. 

Key Ingredients

  • Salmon (preferably wild salmon)
  • Lemon
  • Dill
  • Yogurt
  • Brown Sugar
yogurt lemon dill sauce

Variations

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. 

Top Tip

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 Salmon

Campfire Salmon with Lemon-Dill Yogurt Sauce

Campfire salmon is a classic camping meal. Slow cooked salmon in a foil pack with lemon and dill, served with a delicious and tangy yogurt sauce.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition

Calories: 392kcal | Carbohydrates: 13g | Protein: 51g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 1284mg | Potassium: 1274mg | Fiber: 2g | Sugar: 9g | Vitamin A: 138IU | Vitamin C: 29mg | Calcium: 106mg | Iron: 2mg
Calories: 392kcal
Author: Max Cozzi
Servings: 2

Ingredients

  • 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

Instructions

  • 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.

Notes

Try to find an area of the fire/grill that will allow the most smoke to enter the foil pack, that's how you get a nice smoked flavor for this salmon. You don't want the salmon to cook too fast, try to find a cooler zone of the fire. 
Course: camping, dinner
Cuisine: American, pacific northwest
Keyword: campfire, dill, easy, foil packet, grill, grilled, lemon, quick, salmon, simple, smoked, smoked salmon, yogurt
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Food Safety

  • 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

See more guidelines at USDA.gov.

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