The lake’s gone glassy, the stove’s humming, and everyone’s suddenly hungry in that specific way that only a day outside can manage. Foil Packet Maple Dijon Salmon & Green Beans is the kind of camp dinner you can put together with clean hands and a small cutting board, then let the heat do the work while you kick back and watch the light change.
The maple Dijon glaze hits that sweet-savory balance that makes wild salmon taste even richer—caramelized at the edges, glossy in the middle, and fragrant as soon as you crack open the foil. Tucked alongside, green beans steam up crisp-tender, catching drips of sauce so nothing on the plate feels like an afterthought. It’s a tidy little bundle of dinner that feels a bit special without asking for extra pots.
These foil packet salmon dinners are also forgiving at camp: they cook evenly over a grill grate or on a campfire bed of coals, and cleanup is basically folding the foil and tossing it. If you’re headed out late or rolling into camp after a long hike, you can prep the packets ahead, keep them chilled in a cooler, and cook as soon as the fire settles into steady heat.
Foil Packet Maple Dijon Salmon & Green Beans
Equipment
- Heavy-duty foil
- Tongs
- Campfire grate
Ingredients
- 2 (5–6 oz) wild salmon fillets
- 8 oz green beans trimmed
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Lay out two large sheets of foil. Arrange green beans in the center of each.
- Stir together maple syrup, Dijon mustard, olive oil, salt, and pepper. Brush some sauce on green beans; place salmon fillets on top and brush with remaining sauce.
- Seal foil packets tightly.
- Place packets over hot coals or campfire grate. Bake 13–15 minutes, flipping once, until salmon is flaky and green beans are crisp-tender.
- Open carefully and serve straight from the foil.