Lemon dill salmon foil packets are one of our favourite campfire meals. Super simple, tasty, and healthy - it's also low carb and gluten free!
They’re an easy meal to prepare, with easy clean up after the fact.
You can even do them up as a complete meal in one packet - the easiest way to get a healthy meal on the go, after a long day of exploring!
We aimed to get some flavorful salmon in at least once a week, and these easy salmon foil packets ended up as our default way of cooking salmon on the road.
Our use of lemon and dill in this recipe is what we’ve found to be the best method - It prevents burning, helps provide a bit of moisture to help steam the salmon, AND infuses a bit of flavour into the fish.
Really, the best salmon recipe for when we want a nice healthy dinner with next to no effort.
Anyway, let’s look at what you’ll need for this recipe:
Ingredients
This recipe uses only a few basic ingredients - you shouldn’t have any trouble finding what you need in any larger grocery store.
As always, I have a few ingredient notes for you:
Salmon Fillets
Salmon might just be our favourite fish at this point, whether we’re making these foil packets, turning it into our Lemon-Dill Fresh Salmon Burgers, or enjoying our traditional “sushi dinner at the end of a camping trip” ritual.
We generally use Atlantic salmon filets, as - not only are they a great option on their own - they also tend to be the most readily available option from the grocery chains we tend to use when camping.
We’ve also made this with sockeye salmon - usually purchased frozen, whether from a store that didn’t have “fresh” Atlantic salmon, or because we brought it with us.
Either way works fine, I just find that the Sockeye has a stronger taste - I tend to prefer the more mild flavour of Atlantic salmon in this recipe.
Just a personal preference, though!
Produce
I use 3 different kinds of fresh produce in this recipe - fresh lemons, fresh dill, and asparagus - usually.
When asparagus isn’t in season, I’ll usually sub in some fresh broccoli - cut into bite-sized florets before adding them to the foil packets.
Fresh green beans would also work, just wash and trim them before using them.
In terms of the lemon... orange also works well. We haven’t tried this recipe with lime... but I’m not sure I’d like it as much with the dill, to be honest.
We always use dill, though I’m sure different herbs would also work - we’re just very much creatures of habit! Pair your citrus and fresh herbs, and it’ll be great.
Orange and thyme, for instance, would be fantastic!
Butter
We use regular butter - salted butter, unsalted butter, whatever we have on hand.
If you’re feeling fancy, feel free to use herb butter.
One of these days, I’ve got to try making some of my Homemade Compound Butters before a camping trip... I bet some of those would be AMAZING with this technique!
Everything Else
Rounding out this recipe, you will need:
Cooking Spray
Olive Oil
Garlic Powder
Onion Powder
Ground Black Pepper
Salt
... not much to say, there. Pretty basic ingredients!
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How to Make Lemon Dill Salmon Foil Packets
The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:
About 30 minutes before you plan to serve the meal, get a medium fire going. You can cook this on a charcoal grill, a BBQ, gas grill, or on a grill plate over a campfire.
Note: If you’re cooking this recipe at home, you can bake the assembled packets in a 400 degrees F oven for 15-20 minutes.
For each pouch:
Lay 2 pieces of foil crosswise to each other, then spray generously with nonstick cooking spray.
Place a 1-2 lemon slices in the center of the aluminum foil, top with a sprig of dill. Place salmon fillet on top.
Place a sprig or two of fresh dill (or more - we love fresh dill!) on top of the fish, then top with another half slice of lemon.
Repeat for remaining salmon portions.
Remove the salmon packets from the heat.
Add a tablespoon of butter to each packet - I cut them in half and put one half over each asparagus section. Season asparagus with a little salt and pepper to taste - you can also do the onion and garlic powder, if you like.
Re-wrap the foil packet and return to the heat.
Cook until salmon flakes easily (Internal temperature of 145 F when a meat thermometer is inserted into the thickest part of the salmon- if you’re one to measure!), and the asparagus is as done as you like. < Actual cooking time will depend on your grill, and the thickness of your fish, but expect about another 5-10 minutes. (Usually about 10-15 minutes total)
Leftovers
I don’t really recommend serving this recipe as leftovers. Reheated salmon is... not the best.
If you’re going to, though, cool everything to room temperature, transfer to an airtight container, and chill for up to 2 days. GENTLY reheat before serving.
More Grilling Recipes for Camping
Looking for some great meals to cook on a campfire or grill? Here's a few of my favourites!
Bison Burgers with Bacon and Caramelized Onions
Elk Burgers with Bacon & Sauteed Mushrooms
Fajita Chicken Kebabs
Ginger-Orange Chicken Foil Packets
Greek Chicken Souvlaki
Grilled Chicken Fajitas
Lemon-Dill Fresh Salmon Burgers
Easy Grilled Shrimp Tacos
Grilled Tuna Tacos
Kielbasa & Perogies Foil Packets
Mediterranean Chicken Kebabs
Pie Iron Pizza Pockets
Venison Burgers with Bacon & Whiskey Caramelized Onions
Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes.
Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!
Lemon Dill Salmon Foil Packets
Equipment
- Heavy Duty Aluminum Foil
Ingredients
- Olive Oil Cooking Spray
- 1 Lemon Thinly Sliced
- Fresh Dill
- 4 4 oz Salmon Portions
- Garlic Powder
- Onion Powder
- Ground Black Pepper
- Salt
- 1 lb Fresh Asparagus trimmed
- 4 tablespoon Butter
Instructions
- About 30 minutes before you plan to serve the meal, get a medium fire going. You can cook this on a charcoal grill, a BBQ, gas grill, or on a grill plate over a campfire.
- Note: If you’re cooking this recipe at home, you can bake the assembled packets in a 400 degrees F oven for 15-20 minutes.
For each pouch:
- Lay 2 good sized pieces of heavy duty foil crosswise to each other, then spray generously with nonstick cooking spray.
- Place a slice or two of lemon in the center of the aluminum foil, top with a sprig of dill, then one piece of salmon.
- Lightly spray the top of the salmon with olive oil spray, then season with a little garlic powder, onion powder, salt and pepper.
- Place a sprig or two of fresh dill (or more - we love fresh dill!) on top of each salmon portion, then top with another half slice of lemon.
- Fold foil ends in, rolling to form a well sealed packet, leaving room above and to the sides of the salmon. (See photos in the post, for how I do it.) Repeat for remaining salmon portions.
- Place the salmon foil packets over your fire or grill, cook for 5-7 minutes. (5 if you like your asparagus soft, 7 if you like the asparagus crunchy).
- Remove the salmon packets from the heat.
- Divide the asparagus spears between the foil packets. For each packet, divide that packet’s portion of asparagus on either side of the salmon.
- Add a tablespoon of butter to each packet - I cut them in half and put one half over each asparagus section. Season asparagus with a little salt and pepper to taste - you can also do the onion and garlic powder, if you like.
- Re-wrap the foil packet and return to the heat.
- Cook until salmon flakes easily (Internal temperature of 145 F when an instant read thermometer is inserted into the thickest part of the salmon- if you’re one to measure!), and the asparagus is as done as you like.
- Actual cooking time will depend on your grill, and the thickness of your salmon, but expect about another 5-10 minutes. (Usually about 10-15 minutes total)
- Carefully open each foil packet, and serve hot!
Notes
Nutrition
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Marie & Michael Porter
One of our go-to easy camping recipes - hope you love it too!