Fire-Roasted Salmon With Herbs and Lemon

Cook this salmon directly on your campfire for a smoky, al fresco dinner
Fire-Roasted Salmon

Photo Modified: Flickr / Steven ZolneczkoCC BY-SA 3.0

Wrap your salmon filets tightly in foil, and let them cook in the heat of the fire, for this charred, flavor-packed recipe.

This recipe is courtesy of Road Trippers.

4
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

  • salmon filets
  • slices of lemon
  • 4  Tablespoons  Dijon mustard
  • sprigs of dill
  • sprigs of tarragon
  • 4  Tablespoons  butter
  • garlic cloves, minced
  • shallot, sliced
  • Olive oil
  • Sea salt
  • Freshly ground black pepper

Directions

Light a campfire or fire bowl, without using any firelighters or extra fire starters.

Season salmon filets generously with sea salt and black pepper. Spread 1 tablespoon mustard on top of each salmon filet.

Layer 2 lemon slices, 1 sprig of tarragon, 1 sprig of dill, a few slices of shallot, 1 tablespoon butter, and some garlic on each salmon filet. Splash some olive oil over the top.

Wrap salmon filets individually in aluminum foil. Make the sure the foil is sealed well.

Put the foil-wrapped salmon directly in your campfire. Cook for 6-8 minutes, until the fish is cooked to your liking.

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
10g
8%
Protein
2g
4%
Vitamin A, RAE
7µg
1%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
15mg
2%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
4mg
1%
Sodium, Na
168mg
11%
Water
15g
1%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.