For a delicious hardwood flavor, Nate Uri shows us how to cook wild salmon on an open fire in this episode of Fired Up Food. Tip: Keep the skin on--it keeps the filet together. Try it out with our herbtacular green rice recipe or paired with some old-school home fries.

Campfire Salmon Recipe

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins

Serves 4


  • 4 Wild Salmon or Atlantic Salmon, with flesh
  • 8 tbsp Olive Oil
  • 1/4 cup kosher salt


1. Heat the grill to Medium High, around 450-500F.

2. Make sure you generously coat all sides of the fish with 2 tablespoons of olive oil, and then season well with salt on all sides.

3. Put the filets down on the grill, flesh side down, and as it touches the grill, wipe it back and forth against the grates to season the area it's cooking in. Once all your filets are on, close the top and wait 3 whole minutes. If you touch the salmon early, you risk the flesh sticking to the grate.

4. Flip the salmon onto the skin side. Close and cook 4-8 more minutes. This is going to largely depend on the thickness of the filet. If it starts to flake away when you push on the flesh, it's definitely done. You're looking for a firm touch with no wiggly give when you poke the middle of the filet.

5. Let it rest a few minutes, like any good piece of meat, before digging in!

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