Campfire griddle salmon with lemon and potatoes
Serves 4 · 55 minutes · Griddle 63x27
Crisp potatoes and crisp-skinned salmon, cooked side by side over the campfire. The griddle gives you a hot zone and a cooler one, so potatoes and fish are ready together.
Campfire griddle salmon is a simple outdoor dinner: parboiled potatoes are fried until golden and the salmon cooks skin-side down alongside, finished with lemon, spring onion, butter and dill. The salmon is done when it has turned pale pink almost all the way up and only the centre is still slightly glossy.
Ingredients
Serves 4
- 800 g waxy potatoes
- 4 skin-on salmon fillets, about 150 g each
- 1 lemon, sliced
- 4 spring onions
- 50 g butter
- 2 tbsp rapeseed oil
- 1 bunch dill
- Flaky sea salt and freshly ground black pepper
Method
- Boil the potatoes in salted water until almost tender, 12–15 minutes. Leave to cool, ideally the day before, and cut into roughly 2 cm cubes.
- Light the fire in good time and let it burn down to embers. Set the fire stand over the embers and place the griddle so that one end sits over the thickest bed of embers. That is your hot zone, and the other end is the cooler one.
- Drizzle oil over the hot end and fry the potatoes for 12–15 minutes, until golden and crisp. Turn them now and then, season with salt and push them towards the cooler end.
- Pat the salmon dry and season with salt. Lay the fillets skin-side down in a little oil in the middle of the griddle and cook without moving them for 6–8 minutes, until the skin releases and the flesh is pale pink almost to the top.
- Add the lemon slices and spring onions to the griddle for the last 3 minutes, turning them once.
- Dot the potatoes and salmon with butter, scatter over the dill, flaky salt and pepper and serve straight from the griddle.
Why it works
A long griddle over the embers creates natural heat zones: hot for the potatoes, moderate for the salmon and cooler for whatever is ready. Carbon steel lets the skin release on its own once it is cooked, so wait until it lets go.
FAQ
How do you know when salmon is cooked?
The flesh should be pale pink almost all the way up and flake easily with a fork. With a thermometer, 50–52 °C in the centre keeps it juicy.
Why does salmon skin stick?
Usually the surface is not hot enough or the fish is turned too early. Let the griddle get properly hot and wait until the skin releases by itself.
Can I fry raw potatoes straight on the griddle?
You can, but it takes 25–30 minutes and needs steady heat. Parboiled potatoes crisp up in half the time and are easier over an open fire.
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