Campfire foil packet salmon is one of the easiest, most foolproof recipes you can make over an open fire. You load everything into a foil packet, set it on the coals, and the fish steams to perfection inside. No grill grate required. Clean coals, clean hands, minimal dishes — this is outdoor cooking at its best.
Why Foil Packets Are Ideal for Salmon at Camp
- Zero sticking: Salmon skin sticks to grill grates and breaks apart. Foil eliminates that entirely.
- Self-basting: The packet traps steam and juices, keeping the fish moist throughout the cook.
- Easy to customize: Add vegetables, herbs, and butter to each packet individually.
- No cleanup: Each person eats out of their own packet — no plates, no mess.
- Works on any heat source: Campfire coals, gas burner, charcoal grill, or camp stove.
Campfire Cooking Gear
For Each Packet
- 1 salmon fillet (6–8 oz), skin-on or skinless
- 2 tablespoons unsalted butter, sliced
- 2 cloves garlic, minced
- 1 lemon, half sliced thin / half reserved for serving
- Fresh dill or parsley (or 1 tsp dried)
- Salt, black pepper, and red pepper flakes to taste
- ½ cup cherry tomatoes or asparagus spears (optional)
Step-by-Step Instructions
1
Build your campfire and let it burn down to a solid bed of glowing coals — about 45 minutes. You want orange coals with a light gray ash, not active flames.
2
Tear two sheets of heavy-duty foil, each about 18 inches long. Lay one on top of the other for double thickness — this prevents punctures and burns.
3
Place the salmon fillet in the center of the foil. Season generously with salt and pepper on both sides.
4
Top the salmon with sliced butter, minced garlic, and lemon slices. Add dill or parsley and any vegetables you're including.
5
Fold the long sides of the foil up and over the salmon, then crimp the ends tightly to create a sealed packet. Leave some air space inside so steam can circulate.
6
Place the packet directly on the hot coals using long tongs. Cook for 10–12 minutes per side. Thicker fillets (over 1 inch) may need 14–15 minutes.
7
Carefully remove the packet using tongs or heat-resistant gloves. Let it rest 2 minutes before opening — the steam inside is extremely hot.
8
Open away from your face. The salmon is done when it flakes easily with a fork and is opaque throughout. Squeeze fresh lemon over the top and serve directly from the packet.
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Temperature and Timing Guide
The internal temperature of salmon should reach 125–130°F for medium (slightly translucent in the center) or 145°F for fully cooked and opaque throughout. Most people prefer salmon on the medium side — it stays moist and flaky rather than dry.
Thinner tail pieces cook faster than thick center cuts. If your fillets vary in thickness, adjust packet placement — center-of-fire for thick, edge-of-fire for thin.
Pro Tips for Perfect Campfire Salmon
- Double the foil: Single-layer foil tears too easily on rough coal surfaces. Always use two layers.
- Add a splash of white wine: A tablespoon of white wine or vegetable broth inside the packet adds incredible flavor.
- Don't skip the butter: Butter bastes the fish continuously during the steam cook — margarine or oil doesn't perform the same way.
- Mark your packets: If cooking for a group with different preferences, write initials on the foil with a marker before cooking.
- Rotate halfway: Coal heat isn't perfectly even. Rotate packets 180 degrees halfway through for even cooking.
Essential Gear
Heavy-Duty Reynolds Wrap (Extra Wide)
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Campfire Cooking Grate & Tripod Set
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Instant-Read Meat Thermometer
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