When it comes to camping, I always find that a few hacks up my sleeve are worth it. This recipe is one of those and a game changer. Whether made in charcoal embers in the bowl of a grill or over a campfire, with a bit of simple prep, this meal can be easily made in the backcountry, on the campground, or in the backyard. Made with simple ingredients, it’s whole, seasonal, and fresh boasting the flavors of summer.
Keep reading for the full recipe after the jump!
Begin by prepping your ingredients. Make sure any pin bones are removed from salmon. Rinse asparagus and trim off woodsy stems. Scrub potatoes and chop into cubes. Cut lemons into rounds, removing seeds.
Place a 12 inch piece of aluminum foil on your counter surface. Divide your asparagus in two portions. Place filet of salmon on top. Add three rounds of lemon, 1 T of butter into pads, and salt and pepper to taste. Bring up sides of aluminum foil and fold into a packet. Roll as tight as possible. Place packets into ziploc bag for travel. Place another 12 inch width of aluminum foil on the counter. Place diced potatoes, salt, pepper, olive oil, and diced garlic. Roll into packet. Place in separate gallon ziploc bag for travel.
Once arriving to your campsite, build your fire. These can be placed in embers of a fire or over an open grate. Cook potato packets for 10 minutes. Then add salmon packets to the fire. Cook for an additional 10 minutes or until salmon is perfectly pink and potatoes are fork tender. Enjoy!
Salmon Packets
2 servings
30 minutes total time
10 minutes prep time
20 minutes cooking time
Ingredients:
- 2 salmon filets
- 2 T Kerrygold butter
- 2 T extra virgin olive oil
- 1 bunch asparagus
- 2 garlic cloves, minced
- 2 russet potatoes, diced
- 2 lemons, cut in rounds
- Salt and pepper, to taste
Directions:
Begin by prepping your ingredients. Make sure any pin bones are removed from salmon. Rinse asparagus and trim off woodsy stems. Scrub potatoes and chop into cubes. Cut lemons into rounds, removing seeds.
Place a 12 inch piece of aluminum foil on your counter surface. Divide your asparagus in two portions. Place filet of salmon on top. Add three rounds of lemon, 1 T of butter into pads, and salt and pepper to taste. Bring up sides of aluminum foil and fold into a packet. Roll as tight as possible. Place packets into ziploc bag for travel.
Place another 12 inch width of aluminum foil on the counter. Place diced potatoes, salt, pepper, olive oil, and diced garlic. Roll into packet. Place in separate gallon ziploc bag for travel.
Once arriving to your campsite, build your fire. These can be placed in embers of a fire or over an open grate. Cook potato packets for 10 minutes. Then add salmon packets to the fire. Cook for an additional 10 minutes or until salmon is perfectly pink and potatoes are fork tender. Enjoy!
Free Resources
Click on the link below to print or save this recipe to your device.
What are some of your favorite foods to enjoy around the campfire?
We’d love to hear from you! Let us know in the comments below.
