Campfire Maple-Balsamic Glazed Salmon Fillets
Juicy salmon fillets are fire-roasted and brushed with a rich maple-balsamic glaze, creating a sweet-savory dinner ideal for riverside or lakeside camps. Crisp-skinned and flaky, this meal is a camp classic elevated.
Equipment
- Campfire grill grate or heavy-duty foil
- brush for glaze
- Tongs
Ingredients
- 4 skin-on salmon fillets about 6 oz each
- 2 tbsp olive oil
- 1/3 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1 tbsp chopped fresh dill or parsley optional, for garnish
Instructions
- Combine maple syrup, balsamic vinegar, Dijon mustard, salt, pepper, and smoked paprika in a bowl to make the glaze.
- Pat salmon fillets dry and brush both sides with olive oil.
- Place salmon skin-side down on a lightly oiled grill grate over hot campfire coals, or on a foil sheet if using.
- Brush fillets with a layer of the glaze. Grill 4-6 minutes per side, brushing with more glaze as they cook, until salmon is just cooked through and flakes easily with a fork.
- Transfer to plates and sprinkle with fresh dill or parsley if using. Serve immediately.
Notes
Keep the fire hot but not flaming for even cooking. If using foil, crimp the edges to prevent glaze runoff. This is a fast, easy-cleanup meal for lakeside or riverside camps where fresh fish is a treat.