Campfire Salmon Filets

Easy 15 Minute Campfire Salmon Filets w Pistachio Crust

In Campfire Recipes, Fish and Seafood by admin-BdLsLeave a Comment

Campfire Salmon Filets

After growing up without much fish in my diet, it took a vacation to America’s Northwest a decade ago for me to discover Campfire Salmon filets.

campfire Salmon is always at its finest eaten right after it’s been caught, cooked right after it comes out of the  water. That is not always the case so you have to find a seller who has fresh unfrozen fish to get the true flavor without a fishy taste and that is not always easy with salmon.

However if you are not catching your own fresh fish when you are boondocking this is the best option.

My introduction to campfire Salmon came during a fish bake in Alaska, where the main dish was presented with a bourbon-molasses sauce. The kicker was an incredible fish sandwich with apricot chutney spread.

Back in Texas, a decent fish vendor with unfrozen Salmon which doesn’t seem fishy may be found in very few of locations.  You won’t find this at Walmart or Kroger.

Health Benefits of Salmon

It’s no surprise that  salmon is found in restaurants and shops all around the world, as it’s easy to prepare, and tasty to eat.

“It’s a high-quality protein with antioxidants and omega-3 fatty acids,” says the researcher.

According to the wellness website Healthline, a 3.5-ounce (100-gram) piece of farmed salmon has 2.3 grams of long-chain omega-3 fatty acids. “Omega-3 fats, unlike most other fats, are deemed “essential.” Because your body cannot produce them, you must obtain them from your diet.”

Salmon is one of the most flexible meats, and it can be smoked, grilled, sautéed, or baked. Breakfast could include a few slices of smoked salmon on whole wheat toast, for example. For lunch or dinner, try grilled campfire salmon fillets with vegetables and rice.

Campfire Salmon Filets Instructions


2 large salmon fillets (about 2 pounds total)
½ pound or more of shelled salted pistachios
2 tablespoons of brown sugar
Zest of one Navel orange
1 1/3 cups of orange juice
A few drizzles of olive oil
Salt and fresh cracked pepper to taste
Nonstick cooking spray


1. Season the fish with salt and pepper, then marinade it for 45 to 60 minutes in a cup of orange juice in the fridge.

2. In a food processor, blend the orange  zest and nuts  until they are finely chopped, then add the olive oil, brown sugar, and 1/3 cup of orange juice to produce a sauce. This is best done from home before your camping trip.

3. Heat a cast iron pot with lid over the campfire . Place the fillets inside after has been lightly sprayed with cooking spray. Spread the paste over the fish and press it down with a spoon. Cook for 20–25 minutes.

4.  Serve with your choice of  vegetables cooked inside the pot with the Salmon. This recipe serves four people.

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