Serves: 4
Total Calories: 551
Arrange aluminum foil to be double wrapped and have a closed seam for cooking. Lay the Salmon fillet on the tin foil. Dust the fillet with salt and pepper. Lemon pepper works well, too. Sprinkle fresh dill or dried dill on the fillet. Brush sour cream on the fillet abundantly. Place thin slices of onion and lemon over the fillet. Wrap up the fillet in the tin foil. Place directly over briquets or on the coals of your campfire on a low fire. Turn fillet over after about 20 minutes and cook for approximately 20 more minutes. Depending on how hot your coals are, cooking time can be reduced to 15 minutes per side.
ASIDE: For those who don’t like fish, the Scout Burger is another easy tin foil entree to cook along with your fish dinner.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
This Stream-Side Salmon recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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