Honey-Pepper Salmon Packet
Canned salmon with a honey-pepper glaze cooked in foil. Trail-friendly fish without the fresh catch.
- calories
- 360
- weight
- 7 oz
- cal / oz
- 51
- protein
- 25 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 8 min
- total time
- 11 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Car camping
- Backpacking
- Dairy free
- Gluten free
- Foil packet
- Grab and go
- Shelf stable
- Basic
Ingredients
| Canned salmon | 1 can (5–6 oz) | boneless, skinless preferred; drain excess liquid |
|---|---|---|
| Honey | 1 tbsp | carried in a squeeze packet or small bottle |
| Dried hot pepper flakes | 1/4 tsp | |
| Olive oil | 1 tbsp | in a small dropper bottle |
| Salt and black pepper | to taste |
Method
- Tear off a double layer of heavy-duty foil, about 12 inches square.
- Drain the salmon can and place the contents in the center of the foil.
- Drizzle honey and oil over the salmon. Sprinkle pepper flakes, salt, and pepper.
- Fold the foil up around the salmon to create a loose packet, leaving air space inside.
- Place the packet on a grill grate or directly on campfire coals.
- Cook for 8 minutes, turning once halfway through.
- Carefully open the packet—steam will be hot—and eat directly from the foil.
Canned salmon is lightweight and keeps for months, making it reliable trail protein. A honey glaze bridges the gap between fresh and canned—the heat caramelizes the honey slightly, and the pepper cuts through the richness. The foil packet seals in moisture, so the salmon stays tender and doesn’t need added water or complicated cookware.
This works because you’re not trying to grill a fresh fillet. You’re warming seasoned salmon that’s already cooked and starting from brined or oiled liquid. The heat just needs to warm it through and caramelize the glaze at the edges. Eight minutes and you’re done.
Packing
Pack the salmon can, honey packet, oil bottle, and pepper flakes in separate bag compartments so they stay organized. Salt and pepper go in small containers or pre-portioned packets. Foil tears off at camp as needed.
Variations
- Add 1/2 tsp of brown mustard and 1 tsp brown sugar for a sweeter, tangy glaze.
- Mix in 1/4 tsp of dried onion powder or garlic powder before cooking.
- A pinch of smoked paprika adds depth without changing the cook time.
https://www.huntingpa.com/threads/salmon-recipes.10102