CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-06-21
Serves: any
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 4 filets salmon (skin on one side)
- 1cup brown sugar
- 1 stick butter
- 1 tbsp worcestershire sauce
- half of lemon squeezed
- parsley or tarragon
Instructions
Melt butter and then add brown sugar, worcestershire sauce, and lemon juice stirring constantly. After sugar mixture has coagulated, pour over salmon filets with meat side up in tray. Cover and put in cooler for 2-3 hrs. Cook over medium coals with skin side down. When fish flakes away from skin it will be done (10-12 mins).
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