Grilled Salmon with Lemon and Herbs Recipe

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Remember: salmon is an excellent source of those essential Omega-3 fatty acids so necessary to keep the body functioning.
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“The New Trailside Cookbook” by Kevin Callan and Margaret Howard, is an ideal menu for campers who are looking for more creative camping recipes.
10 minutes per 1 inch (2.5 cm) thickness COOK TIME
10 min. PREP TIME
4 to 6 servings SERVINGS


  • 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

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.”