Grilled Salmon with Lemon and Herbs
We like to use pickled lemons in place of fresh lemon slices. We will pickle the lemons a few days before camping.
Either way the cooked lemon slices are meant to be eaten with the fish.
Either way the cooked lemon slices are meant to be eaten with the fish.
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Method:
Can be cooked in a closed foil tent for a more poached texture. However, the skin will not be good for eating.
For a crisp skin, brush both sides of the salmon with oil. Lightly sprinkle the salmon with the herb blend. Cover the salmon with lemon slices and diced dill. Heat grill to a medium heat. Place salmon on grill, skin down. Close lid to grill. Cook in low-medium heat until salmon is done. About 20 minutes. If the grill does not have a lid, make a foil tent to cover the top of the salmon. This will help cook the lemons.
To check if salmon is done, gently pull apart the salmon in the center. If it pulls apart easily into layers and is no longer “translucent”, it is done. It is ok for the fish to be a darker pink on the inside.
campfire cooking:
Start the coals 20-30 minutes before cooking. If the fire pit has a grate attached, start the coals under the grate. The fish can be cooked straight on a clean grate. It cooks the skin to a delicious crisp but preventing it from sticking to the grill can be tricky. Rubbing a little extra oil on the skin will help. When placing the fish directly on the grate, place a foil tent over the top to help cook the lemon slices. You can also cook it in a closed foil packet, this will create a more poached texture.
Can be cooked in a closed foil tent for a more poached texture. However, the skin will not be good for eating.
For a crisp skin, brush both sides of the salmon with oil. Lightly sprinkle the salmon with the herb blend. Cover the salmon with lemon slices and diced dill. Heat grill to a medium heat. Place salmon on grill, skin down. Close lid to grill. Cook in low-medium heat until salmon is done. About 20 minutes. If the grill does not have a lid, make a foil tent to cover the top of the salmon. This will help cook the lemons.
To check if salmon is done, gently pull apart the salmon in the center. If it pulls apart easily into layers and is no longer “translucent”, it is done. It is ok for the fish to be a darker pink on the inside.
campfire cooking:
Start the coals 20-30 minutes before cooking. If the fire pit has a grate attached, start the coals under the grate. The fish can be cooked straight on a clean grate. It cooks the skin to a delicious crisp but preventing it from sticking to the grill can be tricky. Rubbing a little extra oil on the skin will help. When placing the fish directly on the grate, place a foil tent over the top to help cook the lemon slices. You can also cook it in a closed foil packet, this will create a more poached texture.