Salmon By-the-River

Salmon By-the-River


  • 1  salmon filet per person
  • green bell pepper, sliced
  • red bell pepper, sliced
  • onion, sliced
  • olive oil
  • fresh limes
  • dried dill weed
  • grated Parmesan cheese
  • salt and pepper


Start your fire first: place a good layer of charcoal in the fire pit and light; allow enough time until the coals are evenly gray with ash. While the charcoal is heating up, place a length of heavy duty aluminum foil on a work surface; place the salmon fillet skin side down on the foil, and distribute a generous amount of the green and red pepper on top of the fish; add a layer of sliced onion. Drizzle the fish and vegetables with olive oil; squeeze half a lime over all, dust with dill weed, grated cheese, and salt and pepper to taste.

Fold the foil packet in half over the fish and vegetables, folding it down over and over until you have a flat packet. Do the same fold on each end moving toward the center.

Lay the packet(s) directly on the coals, fish side down first. Time the cooking for 8 minutes (10 if you think the coals are not quite hot enough). Flip the packets and cook for another 8-10 minutes. Place the packets on a plate and open CAREFULLY.... watch the hot steam. Serve with a crusty sour dough bread, and enjoy!

Anne Marie Bailey - Fort Collins, CO

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