Campfire Cooking

Campfire Cooking: Grilled Salmon, Chicken & Zucchini with Mango Salsa

Earlier this year we hosted Wilson Nguyen and Thuy Trong-Pham at Getaway Piney woods outside of Dallas to disconnect from technology and reconnect to the things that matter most. On their escape they created this delicious campfire dinner and sent us the recipe to try ourselves.


  • 2 Salmon Fillets
  • Old Bay Seasoning
  • 1 Olive Oil Packet 
  • 4 Chicken Thighs
  • Lemon Pepper Seasoning
  • 1 Olive Oil Packet 
  • 1 Large Mango
  • 1 Jalapeño
  • 1 Onion
  • 1 Lime
  • 1 Avocado
  • 1 Tomato
  • Salt & Pepper (to taste)
  • 1 Olive Oil Packet 
  • 1 Large Zucchini
  • 1 Olive Oil Packet 
  • Salt & Pepper (to taste) 
  • Non-Stick Grill Pan (Misen Grill Pan used in video)

Serving Size: 2-3 people


Grilled Salmon:

Coat salmon fillets with olive oil. Season the fillets with Old Bay seasoning until well coated. Cook the salmon on a non-stick pan over the campfire for approximately 6-8 min on each side.

Grilled Chicken:

Cut two slits on the skin side of the chicken thighs. This will ensure the chicken gets cook thoroughly to the center. Coat the thighs in olive oil and season with lemon pepper seasoning. Place the chicken onto a big sheet of aluminum foil and wrap it up. Place over campfire and cook for approximately 14 mins. Unwrap the foil and finish cooking the chicken on the non-stick pan until golden brown on both sides. 

Grilled Zucchini:

Slice Zucchini into round pieces. Coat in olive oil and season with salt and pepper. Cook on non-stick pan until golden brown on each side.

Mango Salsa:

Dice up mango, jalapeño, onion, avocado, and tomato into quarter inch pieces. Toss into a bowl. Squeeze 1 lime and pour olive oil into the mixture. Mix together and season with salt and pepper to taste. 

Looking forward to trying some new campfire recipes? Book your next escape to nature today.