Incredible Tin Foil Camping Recipes

Fajitas in the forest! For this recipe, fill foil packages with vegetables, spices and shrimp, then fold the edges of the foil together and crimp it tightly so that it’s leak proof during cooking. When you’re ready for dinner, open the tinfoil packages and pour the shrimp and vegetables into fire-warmed tortillas.

Take campfire hot dogs to the next level with The Pioneer Woman’s cheesy bacon, bun-free version. After slicing each sausage lengthwise and filling the slits with string cheese, wrap a slice of bacon around the each hotdog and bunch it up in tinfoil. As the hotdog cooks above the campfire, the cheese will melt and the bacon will get crispy.

Whether it’s a make-ahead breakfast or midnight snack, this twist on French toast is worth gathering firewood. We suggest using a shelf-stable milk as a camp-friendly ingredient you don’t have to refrigerate.

The directions for Giada de Laurentiis’ salmon recipe call for an oven, but this ideal summer dish can easily be made at a campfire as well. Place the salmon fillets (even better if it’s freshly caught fish) on sheets of tinfoil and sprinkle with olive oil, salt and pepper. A mixture of tomatoes, shallots, lemon juice and herbs is added on top of the fish, and the tinfoil can be folded to make a sealed packet. Cook the packets over a fire until the fish is cooked through and then open the packets to create boat-shaped plates. You won’t even have to do dishes!

Make the ultimate banana split with this indulgent recipe. On large squares of tinfoil, peel and split bananas lengthwise and top with chopped cookies and mini marshmallows. Fold the tinfoil to create a sealed packet and then heat it over the campfire. When the banana is warm and the marshmallow is melted, open the tinfoil and top the dessert with scoops of vanilla ice cream.

Baking in tinfoil is one of the simplest ways to cook a whole fish. While this recipe calls for an oven, it can easily be adapted for a campfire. Using a sharp knife, start by making shallow cuts along the length of the spine on both sides of the fish. Then, place knobs of butter along with slices of lemon and fennel inside the cavity, and salt the outside of the fish. Finally, wrap the fish in tinfoil and bake it over the flames.

Bring along a Tex-Mex favourite the next time you go camping. These vegetable and goat cheese quesadillas can easily be made using tinfoil. After cooking mushrooms, onions and bell peppers on a hot skillet, create the quesadillas by placing tortillas down on large tinfoil squares, topping them with cheese and the sautéed vegetables. Fold the tortilla half and seal the tinfoil packets for cooking.

If you happen to pack a side of salmon – or catch one – on your camping trip, follow Anna Olson’s easy tinfoil recipe. Lay the salmon on large sheets of heavy tinfoil, and then top the fish with breadcrumbs, dill, horseradish, melted butter, lemon zest and salt. Squeeze lemon juice over top before folding the foil to cover the salmon, and crimping the edges to create a tight seal. By doing so, you prevent juices from escaping, making the salmon moist and flavourful.

Trade ice cream for a warm cone full of melted candy. Fill a waffle cone with chocolate chips, mini marshmallows, chopped nuts, berries and assorted candies, then wrap the cones in tinfoil. Heat over the campfire until the chocolate is melted, then unwrap your dessert and enjoy. You can even top the warm cone with ice cream or whipped cream, if you’re feeling extra indulgent.

Believe it or not, a gourmet seafood pasta can be enjoyed while camping. In one skillet, cook a sauce of garlic, butter, white wine and tomatoes until simmering. In a separate skillet, sear the scallops and shrimp until cooked through. To assemble, fill large squares of tinfoil with cooked, drained pasta noodles, followed by the seared seafood and sauce. Wrap everything tightly and cook it over the campfire for about 15 minutes.

A wonderful summer meal, foil packets are filled with salmon fillets covered in lemon, capers, wine and spices, placed on a hot grill and cooked for about 10 minutes.

Michelle da Silva is a Toronto-based writer who loves telling stories related to food.