My Easy & Delicious Salmon Recipe
I am all about easy, but it needs to be flavorful and relatively healthy as well! This grilled salmon recipe is a hit any time i make it, including my daughter Ava (20 months), and can easily be used for your first night's camping dinner or at home on the grill. I also am very picky about eating fish, meaning I don't like "fishy fish," but this recipe and process eliminates this concern of mine! You may need to adjust the amounts below based on your salmon size; I usually get the gigantic cut from Costco, feeds 4-5 adults, so the ingredients listed below are for that size fish.
- Salmon (skin on or off, your choice)
- 2 Tbs Minced garlic
- Salt & Pepper entire filet (both sides)
- 1 lemon, sliced into thin slices
- 2 Tbs Capers with Juice
- 3 Tbs good olive oil
- Dill, as desired
Preparing Your Salmon (up to 24 Hours in Advance)
- Buy your salmon fresh; I usually don't purchase it more than 48 hours before I plan to cook it. I also prefer to let it sit in the marinade for 24 hours.
- Salt and pepper both sides of the fish, don't be shy. I use Pink Himalayan salt but you could use any type. I also use a pepper grinder for fresh pepper.
- Take a large gallon size baggie and add the garlic and capers to it and mix together.
- Take your fish and place in bag, folded in half if a big piece.
- mush around the capers and garlic gently to coat the fish.
- Take your lemon slices and place in the bag, covering as much surface area as possible on the fish without overlapping the slices.
- Hold off on adding the olive oil & dill until later (I will tell you when!).
Since the salmon is in a baggie, this makes it super easy to take camping. When you are ready to grill (or bake!), pull out the salmon, add the olive oil and carefully flip the fish around to coat, and let it get to room temp about 30 minutes, while your coals are getting ready. You can also sprinkle your dill as well if you choose to add this ingredient.
When you're ready to cook the salmon, place on a sheet of HEAVY duty aluminum foil if there is no skin. Otherwise, the salmon may break apart as it cooks and fall into the fire! If your salmon has skin, you can place directly on the grill, but we have had the skin stick to the grate in the past and you have to clean it off later! You will want to cook the salmon until it is flaky when touched with a fork, so cooking times will vary depending on the thickness of the salmon and the grill temperature.
That's it! Marinating is a breeze, food is delicious, and all you have to do to clean up is toss the baggie in the trash!