Midday at camp is when I want something that tastes clean and bright but doesn’t derail the rest of the day with dishes. Foil Packet Lemon Dill Salmon & Veggies hits that sweet spot: salmon fillets tucked into a tight little foil pouch with lemon slices, a handful of dill, and a scatter of mixed vegetables that steam up tender while the fish turns flaky and buttery.
This is campfire cooking at its most practical. Set the packets right on a bed of steady coals (not tall flames), let the heat do its quiet work, and you’ll catch that citrus-herb aroma drifting through the pines. The foil keeps the moisture in, so even leaner fillets stay juicy, and the veggies soak up the lemony drippings like a built-in sauce.
A couple of small tricks make it smoother outdoors: fold the seams tight so you don’t lose those flavorful juices, and rotate the packets once for even roasting. When you’re done, you can serve straight from the foil for easy cleanup—ideal for a summer camping lunch before the afternoon hike or paddle.
Foil Packet Lemon Dill Salmon & Veggies
Equipment
- Heavy-duty aluminum foil
- Campfire tongs
- Knife
- Cutting board
Ingredients
- 2 pieces salmon fillet 5-6 oz each, skinless
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 slices lemon plus more for serving
- 2 sprigs fresh dill or 1 tsp dried dill
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Tear two large sheets of foil and lightly oil the centers.
- Arrange zucchini, cherry tomatoes, and red onion evenly in the center of each sheet.
- Lay a salmon fillet on top of the veggies. Drizzle with olive oil, sprinkle with salt and pepper, top with lemon slice and dill.
- Fold the foil over the salmon and crimp edges tightly to seal packets.
- Place packets on hot campfire coals and cook for 12–15 minutes, rotating once, until salmon is flaky and veggies are tender.
- Let cool 2 minutes before carefully opening. Serve with extra lemon.