Campfire Hot Salmon
Recipe By Pro-Team Member, Derek Wolf, Food x Fire Cookbook, @overthefirecooking
Over the fire cooking transports you back to the origins of cooking. The enticing fire and emanating heat challenges its bystander to take on the unpredictability. Derek Wolf, a Breeo® Pro-Team member, seems to have got this down to a science. His dishes are out of this world, and after sharing photos and videos of his preparations, he finally released an over the fire cookbook in Spring 2021. Food x Fire is filled with recipe after recipe of delicious seafood, chicken, vegetable, and steak recipes. Here at Breeo, we were eager to try something from Derek’s book. We chose the Campfire Hot Salmon recipe, excited to see what cooking in coals on the Breeo fire pit would be like.
Live-Fire Cooking Pro Tip: Preparation is everything. Before you go outside, cut and gather all ingredients, and supplies for efficient use of time and stress-free cooking.
Derek’s salmon recipe was perfect to the T. His cookbook gave detailed instructions from building a cooking fire to how to build a bed of coals. The salmon was cooked to perfection and the homemade honey finishing butter was a delicious touch to the fish.
1 tablespoon Cane Sugar
1 tablespoon Kosher Salt
1 ½ teaspoons Onion Powder
1 teaspoon Chili Powder
1 teaspoon Sweet Paprika
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
½ teaspoon Smoked Paprika
10 to 12 Kale or Lettuce Leaves
1 whole side of salmon, ideally king salmon
5 or 6 Lemons, cut in slices
For Honey Butter
½ cup Unsalted Butter
2 tablespoons Honey
To make the seasoning: In a small bowl, stir together all the seasoning ingredients.
Preheat your fire bringing it to a medium temperature (about 325° F, or 170° C).
To make the salmon: Cut 2 aluminum foil pieces 1 ½ times the size of your salmon. Lay the strips on top of each other, creating a double layer. Place a piece of parchment paper about the same size as the foil on top.
Arrange half the kale leaves along the length of the parchment, forming a base to prevent the salmon skin from sticking. Set the salmon on top of the leaves, skin-side down. Lather the top side with oil and season thoroughly with the seasoning. Top the salmon with the lemon slices. Arrange the remaining kale leaves in a layer covering the salmon. Cover the salmon with a layer of parchment and another double layer of foil. Fold and enclose all the edges of the foil to seal the packet.
Add the salmon to the hot coals and cover the packet with more coals. Make sure it is covered in ashy low-heat coals as they will cook the salmon from the top down and bottom up. Cook for 8 to 10 minutes, or until the salmon reaches an internal temperature of about 145°F (63°C). Pull the salmon off the fire. Carefully open the foil and transfer the salmon to a platter to rest for 2 to 3 minutes. Discard the foil, parchment, and leaves.
To make the honey butter: Place a cast-iron skillet of the coals and add the butter and honey to melt. Pour the sauce over the salmon. Serve the salmon whole or cut into fillets.