Campfire Salmon
- Thread starter 75Ute
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- Thread starter
- #5
Sure you get your fishmonger to gut a whole salmon.
Place slices of lemon inside the fish and wrap it in several layers of newspaper and tie with string. Fill an esky / cool box with cold water, a little ice helps and completely soak the paper for a couple of hours.
Place next to hot coals on open fire and cook for 1.5 to 2 hours depending on size and weight of fish.
Don't be too worried if the outer paper burns or the tail burns but don't let it get alight. The water in the paper steams the fish so as long as there are damp layers the fish is still cooking so use plenty of layers of paper.
Unwrap and enjoy!
Is there a way to tell its done without opening the paper?
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- #7
No not really, the problem with opening the paper is you let out all the steam. The first couple of times we did it we under cooked it and it was a little raw in the very centre of the fish, the rest was fine though and you get a lot of meat from a whole salmon. Salmon is pretty oily so is pretty forgiving if you over cook it, it doesn't dry out like some other fish might.
We usually have hot grey coals under the fish and the fire close but not too close and obviously you should turn it every 30 minutes or so to cook it evenly.
But at the end of the day cooking on an open fire is not an exact science so my advice is just give it a go and perfect your technique, if you're lucky you'll get it right first time.
We usually have hot grey coals under the fish and the fire close but not too close and obviously you should turn it every 30 minutes or so to cook it evenly.
But at the end of the day cooking on an open fire is not an exact science so my advice is just give it a go and perfect your technique, if you're lucky you'll get it right first time.