This salmon recipe is one of my all-time favorites, and it really shines over an open flame. You’ll have more control if you cook it on a grill and you don’t even have to sacrifice the smokey flavor of burning wood if you don’t want to. To add a smokey, campfire flavor to anything you grill, put some wet hardwood chunks on the edge of the grill. It’ll smoke instead of burning (since it’s wet) and your grillables will soak up the flavor!
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If cooking over the campfire is more your style this salmon recipe work well, just get a good bed of coals going under the grill grate, and make sure the grate isn’t too close to the coals.
We love salmon but some people have a hard time when they get a fishy taste. One way to combat that is to always give your fish a quick rinse and a pat dry. Usually a bit of moisture comes out of the flesh while it’s sitting in the package. That can end up being the source of the fishy taste! Another area people struggle with is how to pick the right salmon fillet. You want to get really fatty salmon. If you’ve got a good line on some fresh, wild salmon, go for that! If not, farmed Atlantic Salmon is always tasty, fatty, and much more affordable. BUT, do make sure the skin is on. It’ll protect the filet while it’s grilling and save a lot of tears shed from salmon sticking and falling through the grill.
We love cooking salmon when we are out camping, it just brings us back to the true outdoors. We usually pair this with our Herbtacular Green Rice, get the recipe here. This meal is a good way to wind down and relax at the campsite after a day of hiking, playing in the water or exploring the outdoors.
- 4 Wild Salmon or Atlantic Salmon, with flesh
- 8 tbsp Olive Oil
- ¼ cup kosher salt
- Heat the grill to Medium High, around 450-500F.
- Make sure you generously coat all sides of the fish with 2 tablespoons of olive oil, and then season well with salt on all sides.
- Put the filets down on the grill, flesh side down, and as it touches the grill, wipe it back and forth against the grates to season the area it’s cooking in. Once all your filets are on, close the top and wait 3 whole minutes. If you touch the salmon early, you risk the flesh sticking to the grate.
- Flip the salmon onto the skin side. Close and cook 4-8 more minutes. This is going to largely depend on the thickness of the filet. If it starts to flake away when you push on the flesh, it’s definitely done. You’re looking for a firm touch with no wiggly give when you poke the middle of the filet.
- Let it rest a few minutes, like any good piece of meat, before digging in!
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