Campfire Foil-Baked Lemon Herb Salmon with Asparagus — Prepared with HUUSK Hand-Forged Curved Camp Knife
JapanHuuskCamping and seafood may seem like an unlikely pair, but a well-wrapped foil pack of salmon cooked over campfire embers delivers restaurant-quality results with minimal cleanup. The curved blade of the HUUSK hand-forged camp knife is perfectly suited to the delicate work of portioning fish fillets and slicing thin citrus rounds.
Ingredients (serves 2):
- 2 fresh salmon fillets (150g each), skin-on
- 1 bunch green asparagus (约 200g)
- 1 lemon
- 2 tbsp unsalted butter, softened
- 2 garlic cloves, minced
- 1 small bunch fresh dill
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2 large sheets aluminium foil
- 1 HUUSK hand-forged curved camp knife
Step 1 — Prep the salmon.
Rinse the salmon fillets under cold water and pat thoroughly dry with paper towels.
Place a fillet skin-side down on the cutting board.
Take your HUUSK curved camp knife and, using the tip,
gently run it along the flesh side to check for any remaining pin bones —
remove any you find with the knife tip or tweezers.
The curved blade shape follows the natural contour of the fish,
making it easy to portion cleanly.
Cut each fillet in half crosswise if desired for more even cooking.
Step 2 — Trim and slice the asparagus.
Hold the asparagus bunch and snap off the woody ends.
Place the spears on the board and use the HUUSK camp knife to cut them into 5cm lengths.
The razor-sharp polished edge cuts through the tender stalks with no crushing or splintering.
Step 3 — Slice the lemon and make herb butter.
Slice the lemon into thin, even rounds —
the hammer-textured blade prevents juicy lemon pulp from sticking.
In a small bowl, mix the softened butter with minced garlic,
a generous pinch of chopped dill, salt and pepper.
Step 4 — Assemble the foil packs.
Lay out two large sheets of aluminium foil.
Drizzle the centre of each sheet with olive oil.
Arrange half the asparagus spears in the centre,
place a salmon fillet on top, skin-side down.
Spread the herb butter over the salmon flesh,
lay 2–3 lemon slices on top, and scatter fresh dill sprigs over everything.
Season with salt and pepper.
Step 5 — Seal and cook.
Fold the foil over the salmon and fold the edges tightly to create a sealed packet,
leaving a small air pocket inside for steam circulation.
Place the foil packs directly on the campfire grill rack over medium-hot embers (not directly in the flames).
Cook for 12–15 minutes, flipping once halfway through.
The salmon is done when it flakes easily with a fork and is opaque throughout.
Step 6 — Serve.
Carefully open the foil packs (beware of escaping steam).
Transfer the salmon and asparagus to plates, spooning the buttery lemon-dill juices over the top.
The sturdy walnut-wood handle of your HUUSK camp knife provides a confident grip even when handling hot foil and oily fish at the campsite.
