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Skillet-cooked salmon over open fire

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Camping Salmon in Cast Iron

Skillet-cooked salmon over open fire

A simple cast iron campfire salmon preparation, often called pan-fried salmon, cooked directly over glowing coals for a crisp exterior and tender center. A traditional shore-style meal using minimal ingredients and high heat.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 Servings
Course: Dinner, Lunch, Main Course, Seafood
Cuisine: Campfire, North American
Ingredients Equipment Method Notes

Ingredients
  

  • 2-4 fillets Fresh salmon fillets, 4-6 oz Skin-on preferred, but optional
  • 1-2 tsp Kosher salt or to taste
  • 1 tsp Freshly ground black pepper or to taste
  • 2-3 tbsp All-purpose flour optional, for light crust
  • 2-3 tbsp Bacon grease Lard, or unsalted butter (plus more as needed), EVOO if unavailable
  • Pinch Smoked paprika or garlic powder Optional for extra flavor

Equipment

  • Cast Iron Skillet

Method
 

Build your fire
  1. Let the campfire burn down until you have a steady bed of bright red glowing coals.
  2. Avoid open flames directly under the skillet.
Preheat skillet
  1. Place a cast iron skillet on a grill grate over the coals.
  2. Heat until a drop of water sizzles and evaporates immediately.
Prepare salmon
  1. Pat salmon dry.
  2. Season both sides with salt and black pepper.
  3. Lightly dust with flour if you want a crisp, golden crust (optional).
Add fat
  1. Add 2–3 tbsp bacon grease, lard, or butter to the hot skillet.
  2. Swirl to coat evenly.
Cook the salmon
  1. Place salmon skin-side down (if using skin).
  2. Cook 3–5 minutes per side, depending on thickness.
  3. Do not move the fish too early—let a crust form before flipping.
Finish
  1. Remove when salmon flakes easily with a fork and has a golden crust.
  2. Rest for 2–3 minutes before serving.

Notes

  • Bacon grease gives the most traditional “shore lunch” flavor and a deep golden crust.
  • Many old fishing camp methods involved frying bacon first, then using the rendered fat for the salmon.
  • Do not overcrowd the skillet—cook in batches if needed.
  • Cast iron retains heat well, so adjust fire intensity rather than moving the pan constantly.

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