Campfire Fried Salmon

Three salmon slices frying on a square, cast iron skillet sitting on a grill over a fire.

This is a very basic fried salmon recipe that can be used while camping. The rub can be your favorite pre-packaged brand or you can make your own if desired.

Frying can be done in a skillet over a campfire, on a flat top barbecue, or even in a frying pan over a gas stove. This makes this a flexible option to cook in the outdoors.

Perfect for cooking your catch on a fishing trip, or eating a purchase from a local fish market. The results are consistently scrumptious.

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Three salmon slices cooking on a square cast iron skillet sitting on a grill over a low fire.
Keep the skillet off to the side of the fire to manage the temperature. Directly over the flames it could get too hot and burn the outside while the inside is raw.
Three individual portions of salmon cooking on a cast iron skillet resting on a grill over a fire.
Cut the salmon into indervidual portions so as soon as cooked can be served.
Three salmon slices frying on a square, cast iron skillet sitting on a grill over a fire.
Salmon is a simple fish to fry in a skillet over the fire.

Campfire Fried Salmon Recipe

Three salmon slices frying on a square, cast iron skillet sitting on a grill over a fire.
This basic fried salmon recipe can be used while camping. Frying can be done in a skillet over a campfire, on a flat plated BBQ, or even a gas stove.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 4 Servings
CourseMain Dish


  • 4 fillets salmon
  • 1 tablespoon oil
  • 1 tablespoon salmon rub or to taste


  • Clean and check your salmon fillet making sure it is ready to cook, including removing bones. Cut into serving sizes.
  • Heat the skillet or frying pan to a moderately hot temperature on the heat source of your choice.
  • Remove the skillet or frying pan from the heat source then add the oil. Tilt and tip the skillet to cover the base of the pan, or use some paper towels to rub across the surface.
  • Add the pieces of salmon evenly across the preheated and oiled skillet being sure not to crowd. Return to the heat source.
    The rub may be added now prior to cooking, however, make sure that there is no sugar in the rub as it will burn, and some dried green herbs may become bitter. Both of these can be mitigated by cooking at a lower temperature. Alternatively, you can sprinkle with the flavoring of the rub after the first turning of the fish.
  • Cook for about 5 minutes or until the salmon is starting to brown, then carefully turn to cook the other side. When the second side is brown, or the fish is cooked to your preference, remove the pan from the heat source and serve.
    Tip: If the temperature is too high, the outside of the fish may be cooked, or even become burnt, while the inside is still raw

Nutritional Information

Calories: 275kcalCarbohydrates: 1gProtein: 34gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 94mgSodium: 75mgPotassium: 840mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 1mgCalcium: 30mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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