Honey Orange Salmon

Honey Orange Salmon


Makes 1

  • 3  ounce salmon fillet
  • 1  orange
  • 1 1/2  Tbsp  honey
  • 1  tsp  Tarragon
  • salt and pepper
  • 1  tsp  olive oil
  • 1  c  wild rice
  • 2 1/4  c  water
  • pinch  salt
  • 5  pound(s)  asparagus
  • 25  c  water


In aluminum foil, place the salmon fillet and add olive oil, seal and place on the grill. Cook 3 minutes, then turn and cook another 3 minutes. Slice half the orange in rings and we will use the other half for juice. In a small sauce pan, combine honey, orange juice, Tarragon, and salt & pepper to taste. Heat to below simmer. In a second pan, combine water (at a full boil) and wild rice. Cover tightly and cook on low heat for 45 minutes or until done. In aluminum foil, place trimmed asparagus in water, seal tightly and cook until tender. Put the salmon on the wild rice and pour the sauce over them. Add Asparagus on the side and garnish with orange slices.

Ronald Rought

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