There is a specific kind of freedom that comes from pulling into a remote campsite at midday, knowing that lunch is only fifteen minutes away and doesn't involve a single pot or pan. When you are deep into a 4WD tour through the Victorian High Country or looping the Eyre Peninsula, the last thing you want to do is spend your break scrubbing a skillet. You want something fresh, substantial, and effortless enough that you can spend more time looking at the view than the bottom of a wash-up bucket.
This Lemon and Dill Salmon Foil Parcel is our go-to recipe for exactly those moments. It earns its permanent spot on our touring menu because it uses the simplest cooking method known to campers: the "parcel bake" in the coals. By wrapping the fish and vegetables in a double layer of heavy-duty foil, you create a mini steam oven that locks in all the moisture and flavour. The salmon stays incredibly succulent, the asparagus remains crisp, and the butter melts into a rich sauce that seasons everything perfectly. Best of all, once you are finished eating, you simply roll up the foil and toss it in the rubbish bag – job done.
What You Need
Ingredients (Serves 4)
- 4 fresh salmon fillets: Approximately 150g to 180g each. If you are starting a long trip, frozen fillets thawed in the Engel are perfectly fine.
- 2 bunches of fresh asparagus: Woody ends trimmed.
- 500g baby potatoes: Halved. These will be par-boiled or sliced very thinly to ensure they cook in time.
- 1 large lemon: Sliced into thin rounds.
- 50g salted butter: Cut into four thick knobs.
- 4 sprigs of fresh dill: Roughly torn. Dried dill is a decent pantry backup if you can't find fresh.
- 2 cloves of garlic: Thinly sliced.
- Sea salt and cracked black pepper: To taste.
- Olive oil: A small drizzle per parcel.
Gear
- Heavy-duty aluminum foil: Do not use the thin stuff – it will tear and ruin your lunch.
- Long-handled tongs: For moving the parcels in and out of the coals.
- Heat-proof gloves: To protect your hands from the radiant heat of the fire.
- A small bed of coals: You don't need a massive fire; a few handfuls of glowing orange coals are enough.
How to Make It
- Prep the coals: Before you start assembling, ensure your campfire has been burning long enough to produce a small bed of hot coals. You want a steady, even heat rather than active flames, which can scorch the bottom of the foil.
- Prepare the foil: Tear off four large sheets of heavy-duty aluminum foil, approximately forty centimetres long each.
- Build the base: In the centre of each sheet, place a quarter of the trimmed asparagus spears and a handful of the thinly sliced potatoes. Drizzle with a small amount of olive oil and season with salt and pepper.
- Add the salmon: Place one salmon fillet directly on top of the vegetables. Season the fish generously with salt and pepper.
- Flavour layers: Place a knob of butter, two slices of lemon, a few slices of garlic, and a torn sprig of dill on top of each salmon fillet.
- Seal the parcels: Bring the long sides of the foil together over the fish and fold them down several times to create a tight seal. Fold in the ends securely, ensuring there is a bit of space inside for the steam to circulate. You want an airtight parcel so the juices don't leak out.
- Cook in the coals: Using your long-handled tongs, carefully place the parcels directly onto the bed of coals. If the coals are very hot, you can place them on the edge of the fire pit.
- Wait and steam: Cook for twelve to fifteen minutes. The exact time depends on the thickness of your fillets and the heat of your fire. You should hear the butter sizzling inside the parcels after about five minutes.
- Check for doneness: Carefully remove one parcel and open it. The salmon should be opaque and flake easily with a fork. The potatoes should be tender.
- Serve: Open the parcels fully (be careful of the hot steam) and serve them exactly as they are. You can eat them straight out of the foil or slide them onto a plate if you are feeling fancy.
Camp Tips
- Potato hack: Potatoes take much longer to cook than salmon. To ensure they are ready at the same time, either slice them into three-millimetre rounds or par-boil them at home before you leave. If you are using raw halved baby potatoes, give them a five-minute head start in the coals before adding the salmon to the parcel.
- Alternative proteins: If salmon isn't your thing, this method works brilliantly with any firm white fish like barramundi or even chicken breast (though chicken will need closer to twenty minutes).
- Pantry substitutions: Out of fresh dill? A teaspoon of capers or a sprinkle of dried Mediterranean herbs works just as well to cut through the richness of the salmon.
- Veggie variety: Feel free to swap the asparagus for snow peas, thinly sliced zucchini, or even some frozen corn kernels.
- Double wrap: If you are cooking over a particularly aggressive fire, double-wrap your parcels. It provides an extra layer of protection against burning and helps keep the juices contained if the first layer of foil gets snagged by the tongs.
Ready for the Next Leg?
There is nothing quite like a hot, healthy lunch to reset your energy levels for an afternoon of driving. If you are looking to upgrade your off-grid kitchen setup – whether it is a more reliable 12V fridge to keep your fish fresh or the auxiliary power to run your camp lights through the night – have a browse through our Heavy-Duty 12V Caravan & Camper Accessories. We build gear designed to handle the corrugations so you can focus on the cooking and the view.
What is your favourite no-mess campfire meal? Drop your suggestions in the comments below – we love seeing what is cooking in outback kitchens across the country.
