I like to go fishing and so do my girls, well perhaps most of the time. Anyway, we live in Alaska, so we get kind of spoiled by having quite a few different selections of fish available to us!

We like Salmon, and I have done many different things with salmon, but here is one that I like which is very quick, and very nice to eat!

I have done this at home as well as on the bank of a river and would guess that no matter where you live this would be great for any fish you catch! I will add that cooking time may vary on the "thickness" of the fish you catch!

I take a fillet of salmon and some aluminum foil to start. Place the fillet in the middle and foil, skin down on the foil. Also, this would apply to skin or not. This also works really well for a full fish. But instead of on the fillet, just put it all in the inside!

And again, it really depends how much to use depending on the fish and it's size whether fillet or whole!

Pull up the sides of the foil just a bit. I then add just a few teaspoons of olive oil on the fillet and lift just a bit to make sure the skin gets some of the oil too.

I then add salt and pepper (you may have a favorite fish spice, use that instead) and then put on lemon wheels (lemons slices) and place 3, 4, 5... depends on the size of the fillet. I then add fresh thyme, basil and some rosemary.

Fold the foil up so that you seal the fish inside and make sure the seals are TIGHT! You don't want all that good stuff leaking out!

Place onto a fire or on the grill or in the stove. The heat needs to be hot, but not smoking hot! Leave the fish on for about 4 minutes and then take a look at the foil. It should be puffed up, and then flip it over. This is where having the foil sealed makes the difference. One, the flavors are now all over the place and your fish is engulfed in flavor. Two, if the foil isn't sealed, you will know! If it is in your oven, you get a mess!

Let the fish go for about another 4 minutes and then remove it from the heat. Let it stand for a few minutes as it will continue to finish cooking and also cool. Once more, a lot of time or less time is dependent on the thickness of the fish. I should say that this tip is based on an average 3-4 pound fillet.

For my family, we like salad. My girls like tomatoes and cucumbers sliced up and have red wine vinaigrette dressing and rice along with some garlic or french bread with this dish.

We get everything ready. Little helpers set the placings because the fish is ready to hit the table and it's time to eat!

I have done this on the bank of the river (shore lunch as we call it), at the campsite and at home on the BBQ. I will admit I avoid the oven, just because if it did leak, I don't want to clean up the mess!

I also like doing this because it shows my girls to learn to cook different ways, and that you don't always need a stove to make something great!

I hope you like it! I would love to know what other "shore lunch" fish fixing ideas everyone has, so please don't be shy! I love to try new things and share so let me know what you like!!

Thanks,

Doug