Just because you’re at the campground doesn’t mean you have to leave your favorite meals behind! Whether you have an RV with an outdoor kitchen or enjoy cooking over the open fire, this easy spring camping recipe will bring the flavors you love wherever you go! Check out this simple foil packet dinner of salmon teriyaki and grilled veggies that you can make in the oven, on the grill, or over the fire.
Heavy-Duty Aluminum Foil Cut into 4 Rectangles — Cut 8 rectangles if you’re cooking over the fire and double-wrap your foil packets.
2 – 2 1/2 lbs Salmon Fillets
4 Cups White or Jasmine Rice
4 Cups Water
12 Asparagus Spears
6 Tbsp Butter
Salt and Pepper — to taste
3 Tbsp Kikkoman Teriyaki Marinade & Sauce
2-3 Tbsp Honey
2 Green Onions
1 Tsp White Sesame Seeds
- Combine the ingredients for your sauce in a large bowl. You made need to add more honey, or a squeeze of lemon, to take some of the saltiness out of the teriyaki sauce.
- Slice salmon fillets into 2″ wide cuts and place in the marinade, in the fridge for 20 minutes.
- Chop the ends of your asparagus spears to remove the tough part of the stalk. Approximately 1 inch from the bottom. Slice the lemon into thin rounds
- Preheat your over to 400, or heat your grill to the same temperature. If you’re cooking over the fire, make sure the coals are well tended.
- Set out one of the aluminum foil rectangles and place a salmon fillet on one half of the foil. Top with 3-4 asparagus spears, 1-2 tsp of the marinade, a couple of slices of lemon, and 1 tbsp of butter. Then fold the foil over, making sure to seal all the edges.
- Place the four packets into the oven, on your grill, or into the coals of the fire to cook.
- FOR THE OVEN: Bake for 12 – 15 minutes until salmon is flaky and golden brown.
- FOR THE GRILL: Place on the grill and close the top. Grill for 15 – 18 minutes, until salmon is almost completely cooked. Then open the packets — CAUTION: watch for hot steam — and grill, in a closed grill, for another 3 minutes until cooked through.
- FOR THE FIRE: Cook for 10 minutes in the coals, rotating occasionally to avoid charring. Flip the salmon and cook for another 5 – 8 minutes, checking frequently for doneness. Cooking times over a fire will fluctuate based on the size of the salmon and the heat of your coals, so watch your packets carefully!
- While your salmon is cooking, add your water, 2 tbsp butter, and a large pinch of salt to a medium saucepan. Add in your rice and bring to a boil. Boil, covered, for 18 minutes or until the rice is cooked through and the water has been absorbed. Allow to stand for 5 minutes and then season with salt and a squeeze of lemon, then fluff with a fork.
- When everything is ready, add your rice to the foil packets — after you’ve allowed them to cool — and top with a sprinkle of sesame seeds and chopped green onion.