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Campfire Salmon Packets deliver tender, flaky fish and fresh veggies steamed right in a foil pouch over hot coals. This method locks in incredible flavor and makes cleanup a breeze. Perfect for outdoor cooking, these salmon packets are a simple, satisfying campfire meal.

Recipe Overview

Why You’ll Love This Campfire Salmon Packets

Easy Cleanup: Just toss the foil—no pots or pans to scrub.
Flavorful & Moist: The sealed packet traps steam for tender, juicy results.
Customizable: Swap veggies or tweak the marinade to your taste.
Wow Factor: Tearing open the steaming packet releases an incredible aroma.

Ingredients & Tools

4 skinless salmon fillets (about 150-180 g each)
2 medium lemons, one juiced and one thinly sliced
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp honey or maple syrup
1/2 tsp smoked paprika
Salt and black pepper to taste
1 medium red onion, thinly sliced
1 large zucchini, cut into half-moons
1 red bell pepper, sliced
Heavy-duty aluminum foil or a double layer of regular foil

Tools: Tongs, a mixing bowl, a sharp knife, a cutting board, and a campfire with hot coals (or a grill).

Notes: Use bright, firm salmon fillets for best results. Fresh dill is recommended for its bright, grassy flavor.

Nutrition (per serving)

Calories:	385 kcal
Protein:	35 g
Fat:	24 g
Carbs:	9 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15-20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Heavy-duty foil is your best friend. A regular foil packet can easily tear when you’re moving it around the fire. Heavy-duty foil is much more resilient. If you only have regular foil, just use two layers for extra insurance.
Get your coals just right. You don’t want roaring flames for this—you want a bed of hot, glowing embers. If you can hold your hand about 15 cm above the coals for 3-4 seconds, the heat is perfect. Too hot, and the bottom will burn before the top cooks.
Don’t skimp on the oil. The oil in the marinade isn’t just for flavor; it also helps create a barrier between the food and the foil, preventing sticking. A little extra glug ensures everything slides right out.
Cut your veggies uniformly. Try to slice the zucchini, onion, and bell pepper to a similar thickness. This ensures they all cook at the same rate and become tender and sweet, not crunchy or mushy.

How to Make Campfire Salmon Packets

Step 1: Prepare your marinade and vegetables. In a small bowl, whisk together the olive oil, juice of one lemon, minced garlic, chopped dill, honey, smoked paprika, and a generous pinch of salt and pepper. This simple mixture is the flavor powerhouse—the honey will caramelize slightly, and the lemon will keep everything bright. On your cutting board, slice the remaining lemon and all your vegetables. You’ll notice that thin slices are key here for even cooking.

Step 2: Assemble your foil packets. Tear off four large sheets of heavy-duty foil, each about 40-50 cm long. In the center of each sheet, create a bed of the sliced vegetables—a handful of the zucchini, onion, and bell pepper mix. Place one salmon fillet on top of each vegetable bed. Now, spoon the marinade generously over each piece of salmon, making sure to coat it evenly. Top each fillet with a couple of the thin lemon slices. The lemon on top will steam and infuse the fish with its citrusy essence.

Step 3: Seal the packets securely. Bring the long sides of the foil together over the salmon and fold them down in a series of tight, 2 cm folds until the packet is snug against the food. Then, fold and crimp the short ends inward to create a sealed, rectangular packet. The goal is to make it airtight so the steam stays inside and cooks the contents. Give it a little press—it should feel like a plump pillow. If it’s loose, steam will escape and the salmon could dry out.

Step 4: Cook over the campfire coals. Using tongs, carefully place the packets directly onto a bed of hot coals, not open flames. You’ll hear a gentle sizzle almost immediately. Cook for about 15-20 minutes. For a thicker fillet, lean towards 20 minutes. You can carefully flip the packets halfway through for more even cooking, but it’s not strictly necessary. The wait is the hardest part as the amazing smells start to waft out.

Step 5: Check for doneness and serve. Carefully remove one packet with tongs—it will be very hot! Open it slowly (watch out for the burst of steam) to check if the salmon is done. It should be opaque throughout and flake easily with a fork. The vegetables should be tender. If it needs more time, just reseal and return it to the coals for another few minutes. Serve immediately right out of the foil packet for a true campfire experience.

Storage & Freshness Guide

Fridge: Store leftover salmon (removed from foil) in an airtight container for up to 2 days.
Freezer: Not recommended—the texture of the steamed vegetables and salmon may become watery upon thawing.
Reviving: Gently reheat in a covered skillet with a splash of water or lemon juice to restore moisture.

Serving Suggestions

Complementary Dishes

Garlic & Herb Campfire Bread — A simple foil-wrapped loaf of crusty bread slathered with garlic butter and herbs, warmed by the fire. It’s perfect for sopping up every last drop of the delicious juices from the salmon packet.
Simple Couscous Salad — Couscous only needs hot water to fluff up, making it an ideal, no-cook camp side. Toss it with some chopped parsley, cucumber, and a lemony vinaigrette for a fresh, cool contrast.
Buttery Corn on the Cob — Another foil packet superstar. Fresh corn slathered in butter and a pinch of salt, wrapped and roasted in the coals alongside the salmon. The sweet, smoky corn is a classic partner.

Drinks

A Crisp Sauvignon Blanc — The bright acidity and citrus notes in this wine mirror the lemon in the dish and cut beautifully through the richness of the salmon. It feels refreshing and celebratory under the stars.
Citrus-Infused Iced Tea — A non-alcoholic option that’s just as refreshing. Brew a strong black tea, let it cool, and add plenty of fresh orange and lemon slices. It’s wonderfully hydrating after a day outdoors.
A Cold, Hoppy IPA — The bitterness of a good IPA stands up to the smoky, savory flavors from the fire. It cleanses the palate and is just incredibly satisfying to sip by the flames.

Something Sweet

Campfire Banana Boats — Slit a banana lengthwise (peel on), stuff it with chocolate chips and mini marshmallows, wrap in foil, and warm in the coals until gooey. It’s a fun, interactive dessert that uses the same cooking method.
Toasted Marshmallows — You can’t have a campfire without them. The classic, simple pleasure of a golden-brown, melting marshmallow is the perfect sweet ending to this rustic meal.
Dark Chocolate

Campfire Salmon Packets

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 35 minutes

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Learn how to make easy Campfire Salmon Packets for a flavorful, no-mess meal. Tender salmon and veggies steam in foil over hot coals. Get the recipe now!

Ingredients

For the Ingredients & Tools

4 skinless salmon fillets (about 150-180 g each)
2 medium lemons (one juiced and one thinly sliced)
3 tbsp olive oil
2 cloves garlic (minced)
1 tbsp fresh dill (chopped (or 1 tsp dried))
1 tsp honey or maple syrup
1/2 tsp smoked paprika
Salt and black pepper (to taste)
1 medium red onion (thinly sliced)
1 large zucchini (cut into half-moons)
1 red bell pepper (sliced)
Heavy-duty aluminum foil or a double layer of regular foil

Instructions

01
Prepare your marinade and vegetables. In a small bowl, whisk together the olive oil, juice of one lemon, minced garlic, chopped dill, honey, smoked paprika, and a generous pinch of salt and pepper. This simple mixture is the flavor powerhouse—the honey will caramelize slightly, and the lemon will keep everything bright. On your cutting board, slice the remaining lemon and all your vegetables. You’ll notice that thin slices are key here for even cooking.
02
Assemble your foil packets. Tear off four large sheets of heavy-duty foil, each about 40-50 cm long. In the center of each sheet, create a bed of the sliced vegetables—a handful of the zucchini, onion, and bell pepper mix. Place one salmon fillet on top of each vegetable bed. Now, spoon the marinade generously over each piece of salmon, making sure to coat it evenly. Top each fillet with a couple of the thin lemon slices. The lemon on top will steam and infuse the fish with its citrusy essence.
03
Seal the packets securely. Bring the long sides of the foil together over the salmon and fold them down in a series of tight, 2 cm folds until the packet is snug against the food. Then, fold and crimp the short ends inward to create a sealed, rectangular packet. The goal is to make it airtight so the steam stays inside and cooks the contents. Give it a little press—it should feel like a plump pillow. If it’s loose, steam will escape and the salmon could dry out.
04
Cook over the campfire coals. Using tongs, carefully place the packets directly onto a bed of hot coals, not open flames. You’ll hear a gentle sizzle almost immediately. Cook for about 15-20 minutes. For a thicker fillet, lean towards 20 minutes. You can carefully flip the packets halfway through for more even cooking, but it’s not strictly necessary. The wait is the hardest part as the amazing smells start to waft out.
05
Check for doneness and serve. Carefully remove one packet with tongs—it will be very hot! Open it slowly (watch out for the burst of steam) to check if the salmon is done. It should be opaque throughout and flake easily with a fork. The vegetables should be tender. If it needs more time, just reseal and return it to the coals for another few minutes. Serve immediately right out of the foil packet for a true campfire experience.