8 Best Grilled Fish Recipes for an Authentic Camping Dish

When you’re sitting around a crackling campfire, there’s nothing quite like the aroma of fresh fish sizzling on the grill. You don’t need fancy restaurant equipment to create memorable outdoor meals—just a few quality ingredients and some tried-and-true techniques. Whether you’ve caught your own fish or picked up fresh fillets from the market, these eight grilled recipes will transform your camping trip into a culinary adventure that’ll have everyone asking for seconds.

Key Points

• Cedar plank grilled fish adds authentic smoky aroma; soak planks 2+ hours and use medium heat for moisture retention.
• Cajun-spiced red snapper with paprika, cayenne, and herbs creates bold blackened crust when grilled 4-5 minutes per side.
• Foil packet fish with herbs and lemon locks in flavors; seal tightly and grill 12-15 minutes over medium heat.
• Whole stuffed bass or branzino with herbs, lemon slices, and rice provides impressive camping presentation and authentic experience.
• Maple-glazed thick fish steaks like halibut develop caramelized crust while maintaining moist, flaky interior when basted during grilling.

Foil-Wrapped Trout With Lemon and Fresh Herbs

First up is this foolproof foil-wrapped trout that locks in moisture and flavor while you grill. You’ll create individual packets that steam the fish perfectly while infusing it with bright, fresh flavors.

Start with whole cleaned trout or thick fillets. Place each fish on heavy-duty foil, then stuff the cavity with lemon slices and fresh herbs like dill, parsley, or thyme. Drizzle olive oil over the fish and season generously with salt and pepper. Add thin onion slices and a pat of butter for extra richness.

Seal the foil tightly, creating packets that won’t leak. Grill over medium heat for 12-15 minutes, depending on size. The foil method prevents sticking and makes cleanup effortless while delivering tender, flaky results every time.

For adventurous campers seeking high-altitude cooking experiences, glacier climbing expeditions offer unique opportunities to prepare fresh-caught fish in pristine mountain environments.

Cedar Plank Salmon With Maple Glaze

Cedar plank grilling takes your salmon to the next level by adding a subtle smoky flavor that perfectly complements the fish’s rich taste. You’ll need to soak your cedar plank in water for at least two hours before grilling to prevent burning.

The maple glaze creates a beautiful caramelized crust while keeping the salmon moist and flaky inside. Here’s what makes this recipe exceptional:

• The cedar plank acts as a natural steamer, infusing woodsy aromatics
• Maple syrup balances the salmon’s richness with sweet, complex notes
• No flipping required – the plank protects the fish from direct heat

Simply brush your salmon with the maple glaze, place it on the soaked plank, and grill over medium heat for 12-15 minutes until it flakes easily. Having a sturdy camping table nearby makes prep work and serving much easier when cooking this dish at your campsite.

Cajun-Spiced Red Snapper Fillets

Why settle for bland fish when you can transform red snapper into a flavor-packed masterpiece with authentic Cajun spices? You’ll create a crispy, blackened crust that seals in the fish’s natural moisture while delivering bold heat and smoky depth.

Start by patting your red snapper fillets completely dry.

Mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper in equal parts.

Brush the fillets with olive oil, then coat generously with your spice blend.

Let them sit for 15 minutes to absorb the flavors.

Preheat your grill to medium-high heat.

Grill the fillets for 4-5 minutes per side, depending on thickness.

Don’t flip too early – you want that perfect blackened exterior.

The fish is done when it flakes easily with a fork.

Whole Grilled Bass Stuffed With Wild Rice

One whole grilled bass transforms into an impressive centerpiece when you stuff it with seasoned wild rice and herbs. This campfire showstopper requires minimal prep but delivers maximum flavor impact.

Start by cleaning your bass thoroughly, leaving the head and tail intact. Cook wild rice with diced onions, celery, and fresh thyme until tender. Let it cool before stuffing the cavity generously.

Essential grilling tips for perfect results:

• Wrap the stuffed bass in foil with butter and lemon slices
• Maintain medium heat to prevent burning the delicate skin
• Allow 20-25 minutes cooking time, flipping once halfway through

The wild rice absorbs the fish’s natural juices while cooking, creating an incredible flavor combination. You’ll have fellow campers asking for your secret technique. When you’re ready to serve this impressive dish, gather everyone around your Pegasus Tent for a memorable outdoor dining experience.

Teriyaki Glazed Halibut Steaks

While whole fish makes a stunning presentation, thick halibut steaks offer their own advantages for grilling enthusiasts. You’ll find these meaty cuts hold together beautifully over direct heat, and they’re much easier to flip than delicate fillets.

Start by marinating your halibut steaks in homemade teriyaki sauce for 30 minutes. Don’t go longer – the fish will become mushy.

Preheat your grill to medium-high and oil the grates well to prevent sticking.

Grill each steak for 4-5 minutes per side, basting with reserved teriyaki glaze during the final minutes. The fish is done when it flakes easily but still feels firm.

The caramelized glaze creates an irresistible sweet-savory crust that pairs perfectly with halibut’s mild flavor. When camping in areas where insects are prevalent, having mosquito nets nearby can help protect your cooking and dining experience from unwanted pests.

Mediterranean Grilled Branzino With Olives

Few fish showcase Mediterranean flavors better than whole branzino stuffed with aromatic herbs and briny olives. You’ll love how this delicate white fish absorbs the bold flavors while maintaining its tender, flaky texture over the campfire.

Start by cleaning and scoring your whole branzino, then stuff the cavity with fresh herbs, lemon slices, and Kalamata olives. Brush the skin with olive oil and season generously with salt and pepper.

Key preparation tips:

• Score the skin diagonally to prevent curling and ensure even cooking
• Use a fish basket or foil to prevent sticking on camp grates
• Cook 6-8 minutes per side over medium-high heat

The result? Perfectly grilled fish with Mediterranean flair that’ll transport your taste buds straight to the Greek islands.

Blackened Catfish With Corn Salsa

Nothing beats the bold, spicy kick of blackened catfish paired with fresh, sweet corn salsa for your next outdoor cooking adventure.

Bold, spicy blackened catfish meets sweet corn salsa in this perfect outdoor cooking combination that delivers unforgettable flavor.

You’ll coat your catfish fillets in a mixture of paprika, cayenne, garlic powder, oregano, and thyme before hitting the grill. The high heat creates that signature blackened crust while keeping the fish tender inside.

For the corn salsa, you’ll grill fresh corn until slightly charred, then cut off the kernels and mix with diced tomatoes, red onion, cilantro, lime juice, and jalapeños. This cooling salsa perfectly balances the fish’s heat.

Cook the catfish over medium-high heat for about 3-4 minutes per side.

The contrast between the smoky, spiced fish and bright, invigorating salsa makes this dish unforgettable around the campfire.

Garlic Butter Grilled Mahi-Mahi

If you prefer a milder flavor profile than blackened catfish, garlic butter grilled mahi-mahi delivers rich, buttery goodness without overwhelming spice. This firm, white fish holds up beautifully on the grill while absorbing the aromatic garlic butter that melts into every bite.

You’ll appreciate how mahi-mahi’s naturally sweet flavor pairs with simple seasonings. The key is creating compound butter ahead of time, letting those flavors meld together.

• Mix softened butter with minced garlic, lemon zest, and fresh parsley
• Grill mahi-mahi fillets over medium-high heat for 4-5 minutes per side
• Baste frequently with garlic butter during cooking for maximum flavor penetration

The result is restaurant-quality fish that’s incredibly satisfying around the campfire.

You’ll get perfectly flaky fish with crispy edges and that irresistible garlic butter crust.

Sum Up

You’ve now got eight incredible grilled fish recipes that’ll transform your camping trip into an absolute culinary paradise! Whether you’re craving the smoky richness of cedar plank salmon or the bold spices of blackened catfish, these dishes will make you the camp chef everyone remembers. Don’t just settle for hot dogs and burgers – grab your fishing gear or hit the market, fire up that grill, and create unforgettable outdoor dining experiences.