This is the recipe I've used over the years for trout, arctic char and Dolly Varden while on fishing trips in the Wood-Tikchik Lake system in Bristol Bay. It works just as well with salmon. Reduce the quantity of ingredients if you use it for the trout (or catch more trout), increase for a bigger fish.
1 freshly caught red or silver salmon
1 lemon, thinly sliced (cut the ends off, reserve for squeezing over cooked fish for more flavor)
1 stick of butter
1 medium onion
1 tablespoon olive oil
Capers, peppercorns, dill, salt to taste
Prepare campfire in advance. You want a good hot bed of glowing coals, not dancing flames.
Clean and butterfly fillet salmon. Brush skin with olive oil, lay out on two large sheets of aluminum foil and place pats of butter, slices of lemon and onion inside. Add capers, peppercorns and dill to taste. Fold salmon and wrap tightly in foil, sealing all edges. Place on rack just above hot coals and cook, turning once, until flesh is opaque in the center, about 20 minutes or so per side. Carefully remove foil, transfer to platter or plates, serve with reserved lemon. Garnish with fork.
Serves up to four.
Variations: Add 1/4 cup dry white wine to fillets before sealing. Also, thick-sliced smoked bacon strips, just cooked and drained, can be added before baking.
Peninsula Clarion ©2014. All Rights Reserved.