Grilled “Hobo” Salmon with Lemon, Thyme & Wild Blueberry Recipe | Alaska Gold Seafood

Grilled “Hobo” Salmon with Lemon, Thyme & Wild Blueberry Recipe | Alaska Gold Seafood

Photo by Jessie Johnson who can be found at Instagram / Twitter: @lifeasastrawberry
Facbeook: @Life As A Strawberry
Grilling salmon using the “Hobo” method means wrapping the salmon filet or portion in tinfoil. The “Hobo” method has a couple of advantages: 1) it keeps the moist juices in the salmon, helping prevent the salmon from drying out; and 2) you can tame a wild flame on an open campfire without charring the salmon too much. Here is our friend Emma Frisch’s recipe that she recently used with our salmon at Firelight Camps in Ithaca, New York, an “elevated camping experience.” Emma served the dish in honor of Ithaca’s Sustainable Seafood Week with a screening of Mark Titus’s The Breach about helping wild salmon.
Here’s the recipe:
Servings: 1
Preparation time: 5 minutes
Cooking time: 8 minutes
1 10×10-inch square foil
3 thinly sliced lemon wheels
1/2 teaspoon salt
A few turns of the pepper mill
2 sprigs fresh thyme
1 tablespoon Alaska Wild Harvest Blueberry Syrup
  1. Fire up the grill to medium-high.
  2. Lay the foil on a clean surface.
  3. Line the three lemon wheels in the middle.
  4. Place the Coho Salmon portion on top of the lemon wheels.
  5. Sprinkle with salt and pepper.
  6. Place fresh thyme on top.
  7. Bring two opposite edges of the foil together in the middle, folding them over the salmon. Curl the edges over to seal. Curl in the two remaining to create a well-sealed rectangular packet.
  8. Place the packet, lemon wheel side down, on the grill. Close the grill and cook for 8 minutes.
  9. Remove the packet and use scissors to snip the foil lengthwise down the middle. Pull the foil apart to expose the salmon and drizzle the Wild Blueberry Syrup over top. Devour.