Camping Recipes

Sustainable Roasted Salmon and Bok Choy

(12″ dutch oven, Coals for preheating to 400 degrees, 1 ring and 7-8 coals on lid, 1 ring under)


  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon garlic powder
  • 1 pound baby bok choy or bok choy
  • 4 (6-ounce) sustainable salmon fillets
  • 1/4 cup diagonally cut green onions


  1. Preheat a 12 inch dutch oven to 400 degrees .
  2. Combine first 5 ingredients in a small bowl, stirring with a whisk.
  3. Coarsely chop bok choy leaves, and arrange on bottom of the dutch oven.
  4. Pour half of soy sauce mixture evenly over the bok choy leaves. Place salmon, skin side down, in a single layer on top of leafy greens.
  5. Pour the other half of soy sauce mixture evenly over salmon; Cook with lid on for 5 minutes; Check if too hot or fish is cooking too fast. If so, remove a couple of coals from lid. Cook an additional 4 minutes or until desired degree of doneness.
  6. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions.
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