Grilled Salmon with Lemon and Herbs Recipe

This basic marinade for fish, which can be prepared at home, makes for a perfectly easy camp dinner.

“The New Trailside Cookbook”
June 2018

Preparation Time: 10 min.

Cook Time: 10 minutes per 1 inch (2.5 cm) thickness

Yield: 4 to 6 servings

The New Trailside Cookbook by Kevin Callan and Margaret Howard, is filled with recipes and tips for cooking while camping. No more eating tasteless, pre-packaged food, make your own delicious food with these easy-to-follow recipes, you will be happy you did. Cook anything from French-toast for breakfast to grilled salmon for dinner, there is something there for everyone. Find this excerpt in Chapter 10, “Dinners.”


  • 1/2 cup fresh lemon juice 125 mL
  • 1/4 cup olive or canola oil 60 mL
  • 1 small onion, finely chopped 1
  • 1 clove garlic, minced 1
  • 2 tbsp chopped fresh or 2 tsp (10 mL) dried dill 30 mL
  • 4 salmon steaks or fillets 4
  • salt and freshly ground pepper


At home: Combine lemon juice, oil, onion, garlic and dill. Store in a tightly sealed container and refrigerate, or freeze for longer storage.

At camp: Thaw marinade, if frozen. Pour over the salmon, allow to stand for 20 minutes; discard marinade. Place fish skin-side down on a grill rack. Cook over medium-hot coals for 10 minutes per inch (2.5 cm) of thickness, or until fish is opaque and flakes easily with a fork. Season to taste with salt and pepper.

Published by Firefly Books Copyright  © 2013 Kevin Callan and Margaret Howard