Crispy-Skin Salmon with Lemon & Dill Smashed Potatoes

A Restaurant-Quality Lunch with a Million-Dollar View There is a common misconception that camp cooking has to be heavy, brown, and slow. While we love a camp oven stew as much as the next overlander, sometimes a crisp winter day on the coast or beside a river calls for something fresh, fast, and a little bit fancy. This crispy-skin salmon with lemon and dill smashed potatoes is the ultimate "cheat code" for a high-end camp lunch. The secret lives in the hotplate. By using the flat side of your BBQ or a cast-iron plate over the fire, you can achieve that elusive, glass-shattering crispy skin while keeping the salmon tender inside. Paired with potatoes that have been boiled at home and "smashed" onto the plate to crisp up in the salmon fat, it’s a one-plate wonder that will have the neighbouring campers looking over their fences in envy. What you need Ingredients (Serves 4) 4 salmon fillets (about 180g each), skin on 500g baby kipfler or baby red potatoes, par-boiled until tender 1 bunch fresh dill, roughly chopped 1 lemon, halved (one half for juice, one for slicing into rounds) 2 tbsp capers, drained 2 tbsp olive oil 40g butter Salt and cracked black pepper, to taste A handful of baby spinach or rocket, to serve Gear Camp hotplate (flat grill) over gas or fire Fish spatula (or a sturdy wide turner) Small bowl for mixing the herbs Tongs Engel or 12V fridge to keep the fish chilled until the moment of cooking How to make it Prep the fish: Remove the salmon from the fridge 10 minutes before cooking. Pat the skin completely dry with a paper towel—this is the non-negotiable step for crispy skin. Season the skin side generously with salt. Heat the plate: Bring your hotplate to a medium-high heat. You want it hot enough that the fish sizzles instantly, but not so hot that the oil smokes. The "Smash": Place your pre-boiled potatoes on the hotplate. Use the back of your spatula to firmly press down on each one until it’s about 1cm thick. Drizzle with a little olive oil and season with salt. The Sear: Place the salmon fillets skin-side down onto the hotplate. Use your spatula to press down firmly on each fillet for 10-15 seconds—this prevents the skin from curling and ensures even contact. Don't touch it: Let the salmon cook on the skin side for about 4-5 minutes. Watch the side of the fillet; you’ll see the cooked colour creeping up from the bottom. Flip and Butter: Once the skin is golden and crisp, flip the fillets. Add the butter, lemon rounds, and capers to the plate right next to the fish. The Finish: Cook for another 2 minutes on the flesh side for a medium-rare center. While the fish finishes, flip your smashed potatoes—they should be golden and crispy on the underside. The Herb Hit: Squeeze the remaining lemon juice over the fish and potatoes, and scatter the fresh dill over everything while it’s still on the heat. Serve: Slide the fillets onto plates alongside the crispy potatoes and a handful of fresh greens. Pour any remaining lemon-caper butter from the plate over the top. Camp Tips The Home Prep: Par-boiling the potatoes at home is a massive time-saver. It means you only need the hotplate at camp for the "crisping" phase, reducing your gas consumption and cleaning up the process. Fish Freshness: Salmon is delicate. Keep it in the coldest part of your Engel or 12V fridge and cook it within 24 hours of purchase if possible. Cleaning the Plate: While the hotplate is still warm, use a scraper and a splash of water to steam off the fish residue. A quick wipe with a bit of oil afterwards keeps the plate seasoned for breakfast. Substitutions: If salmon isn't your thing, barramundi fillets work perfectly with this exact method. No fresh dill? Dried oregano or a bit of lemon pepper will do in a pinch. The Closer This isn't just a meal; it's the perfect reason to pull up at that scenic lookout and stay an hour longer. High-quality protein, good fats, and zero "food coma" for the drive ahead. And while you’re enjoying the best lunch on the track, ensure your fridge and gear stay powered up for the next leg—our range of [12V accessories](/collections/12v-accessories) and off-grid power solutions are designed to keep the cold things cold and the lights on, no matter how far you roam. Join the conversation—how do you get your salmon skin perfect at camp? Share your tips in the comments.