Dutch Oven Salmon on Oranges
Salmon steamed over citrus slices in a dutch oven. Six fillets, one lid, no flipping.
- calories
- 260
- weight
- 6 oz
- cal / oz
- 43
- protein
- 24 g
- serves
- 6, scales
- prep
- 10 min
- cook
- 30 min
- total time
- 40 min
- water
- 60 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Gluten free
- Dairy free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Salmon fillets | 6 x 4 oz | skin on |
|---|---|---|
| Oranges | 2 | or 4 clementines |
| Water | 1/4 cup | |
| Dried dill weed | 2 tsp | more than you think |
Method
- Cut the oranges crosswise into rounds about a quarter inch thick. Set six rounds aside.
- Line the bottom of the dutch oven with the rest of the rounds in a single layer. Pour the water over them.
- Lay the fillets skin down on the citrus. They can touch but should not stack.
- Scatter the dill over the fish, then top each fillet with one of the reserved rounds.
- Lid on. Hold about 350 F for 30 minutes: roughly 8 coals under and 17 on top for a 12-inch oven.
- Check the thickest fillet with a fork. Opaque all the way through, no translucent center. A darker line at the middle is fine.
The orange slices are a rack, not a garnish. They lift the fish off the cast iron so the bottom steams instead of scorching, and the quarter cup of water plus the juice they release makes enough steam to cook a full layer of fillets under a closed lid. That is also why nothing gets flipped.
This one keeps its fresh ingredients because a dutch oven meal is already a cooler-and-vehicle affair. Dill is the exception: dried holds its flavor for months and there is no reason to carry the fresh bunch. Heat control matters more than timing, so build a coal bed rather than setting the oven straight in flames, and check doneness with a fork instead of the clock.
Packing
Fish stays frozen in the cooler and thaws on the drive. Oranges travel loose. Pre-measure the dill into a film canister so you are not opening a spice jar in the wind.
Variations
- Trout or arctic char cook on the same timeline.
- No oranges: lemon rounds work, but add a splash more water since they give up less juice.
- Canned or pouched salmon on a bed of citrus turns this into a shelf-stable version, but cut the time to 10 minutes since it is already cooked.
https://www.boyscouttrail.com/content/recipe/simply_salmon-2440.asp