Set a campfire grate over steady coals or heat a skillet-friendly grate on a portable stove, then let foil packets do the heavy lifting. When the cook table is a tailgate and water is precious, Miso-Ginger Salmon Packets with Spring Veggies keeps dinner simple, contained, and easy to manage in a tight camp kitchen.
Each packet cooks with gentle, trapped heat, so the salmon stays moist and turns flaky without much babysitting. The miso-ginger sauce warms into a punchy, savory aroma that hits the moment you peel back the foil, while snap peas keep their crunch, carrots soften just enough, and scallions mellow into sweet, garlicky strands.
It’s a dependable setup when the wind kicks up or the coals run uneven—just rotate the packets and watch for that opaque, just-set center. Stir the glaze at home and stash it in a small jar, slice the veggies ahead, and you’ll be eating a bright spring dinner minutes after you roll into camp.
Miso-Ginger Salmon Packets with Spring Veggies
Equipment
- Heavy-duty foil
- Tongs
- small bowl
- Knife
Ingredients
- 2 salmon fillets about 6 oz each, skinless
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 cup sugar snap peas trimmed
- 1/2 cup carrot thinly sliced
- 2 scallions sliced
- 1/2 lemon thinly sliced
- 1/4 teaspoon black pepper
Instructions
- Tear two large sheets of heavy-duty foil and lightly oil the centers.
- Mix miso paste, soy sauce, ginger, sesame oil, and honey in a small bowl.
- Place a salmon fillet in the center of each foil sheet. Brush with miso-ginger glaze.
- Scatter snap peas, carrots, scallions, and lemon slices around each salmon piece. Sprinkle with black pepper.
- Fold foil loosely over salmon and pinch edges to seal, creating a packet.
- Place packets on hot coals or grill grate. Cook for 15–18 minutes, rotating halfway, until salmon flakes easily and veggies are tender.
- Carefully open packets (watch for steam) and serve straight from the foil.