Salmon Tin Dins with Asparagus and Corn

May 13, 2016
This post is sponsored by Green Mountain Grills. The recipe, images, and opinions are all entirely my own.

Salmon Tin Dins on a Green Mountain Grill

My family and I just had a dang awesome night hanging out at one of the campgrounds a few minutes from our house cooking up these UNREAL salmon tin dins with asparagus and corn. We were the only ones there and my kids spent 2 hours playing with sticks in the mud and happily eating all of their dinner (ok, most of it… we’re working on it!) It was pretty much the dreamiest night ever (and the weather was perfection).

Aside from the kids not asking one time to play on their tablets, The Todd and I got to hang out and cook some dinner together and catch up. If I could convey one thing to any moms reading this that think grilling is hard or time consuming or whatever, it would be that grilling is so easy. Being outside is almost instantly relaxing and cooking outside is so much fun! Way more fun than pressing a button on a crock pot or stirring things on the stove.

Which brings me to one of the main focuses of this whole post…. my new grill!

Having a perfectly sized tailgating grill that we were able to throw in the back of the mobile snack shack (AKA my mini van) and head out to the woods made this weeknight adventure so simple. Green Mountain Grills sent me their Davy Crockett model to try, and that is just what we did! Before we left, I spent about 10 minutes in the kitchen getting ready to go. I prepped the salmon, asparagus, and corn and threw them into gallon bags. Tossed that in a bag with some plates, utensils, and a container full of rinsed fruit that the kids could munch on while the food was cooking. We were ready to hit the road in a snap!

Green Mountain Grill Davy Crockett

Once we got to out little picnic table, we set up the grill. Here’s where I am going to talk about how cool this little Davy Crockett grill is, are you ready? All I had to do was plug the cord into the cigarette lighter in my van and push the power button. This grill is perfectly made for cooking on the go. There are also adapters for regular plugs and cables to attach it directly to the battery of your car (or a generator) if needed. Within a few minutes, we were rolling smoke and the temp was rising. Lesson learned, don’t start your car after you’ve started the grill. Haha. This cuts the power to the plug for a second and turns the grill off. Luckily the grill starts back up quick!

Salmon Tin Dins with Asparagus and Corn

While the grill was coming up to temperature, I started prepping my tin dins. A portion of the pre-seasoned salmon, a half of an ear of corn, and a handful of asparagus. Most tin dins are completely sealed, but I really wanted the smoky goodness from the wood fire in the grill to reach the food so I left the top open. This also made it much easier to tell exactly when everything was done and turn the corn so it didn’t burn on the bottom. These salmon tin dins were done in under 30 minutes and had such amazing flavor! The corn was crisp and fresh and that asparagus was still just a little crunchy. Mmmmmmmm.

PRO TIP: Prep your rubs in advance and take them with you in empty herb bottles. Next time you run out of any spice in your pantry, just rinse the bottle and set it aside for your next camping trip. This way you don’t have to worry about packing individual rub ingredients, you can just shake the finished rub on and grill!

Salmon Tin Dins with Asparagus and Corn on the Green Mountain Grill

By the time the food was done, the kids had run themselves ragged and were ready to tuck in. My kids LOVED the salmon and grilled corn. The asparagus… well they all tried it. Of course, Todd and I thought that it was amazing. Perfectly crunch-tender with a hint of that rich smoky flavor. One of these days, our kids will love all of their veggies, right???? I was just thrilled we were able to pull together a well balanced meal (plus an outdoor adventure) with very little stress or mess and still make it home for bed time. This grill has made a perfect addition to the family and we can’t wait for more adventures with our new sidekick this summer! There are so many features that I am loving so far. If you are a grill enthusiast considering getting into the pellet grill genre, I would recommend looking into these guys. I can get this grill up to 500 degrees F! Aside from that, there are some real techy features like Wi-Fi connectivity and a user friendly app that makes me a little giddy because I can monitor my grill from my chair. Yeah, it’s good stuff.

If you want to learn more about Green Mountain Grills, you can check out their website HERE.
Also, give them a follow on social media: Instagram, Facebook, Pinterest

Let me know what your favorite camping/tailgating foods are. We love adventures and I always love getting new ideas for meals!

Salmon Tin Dins with Asparagus and Corn. Perfect camping and tailgating food!

Salmon Tin Dins with Asparagus and Corn

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Camping Food
Servings: 4 people


  • 4 4 oz portions wild caught salmon skin on
  • 2 ears corn shucked and broken in half
  • 1 lb asparagus cut into 2 inch pieces
  • olive oil to taste
  • salt and pepper to taste

Salmon Rub

  • 1 Tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • zest of 1 lemon reserve the lemon for squeezing over the finished salmon, if desired


  • Bring a medium pot of salted water to a boil and carefully drop in the ears of corn. Boil the corn for 4-5 minutes and then remove and set aside.
  • In a small bowl, combine all of the ingredients for the salmon rub. Season each salmon portion with the rub and set aside while your grill preheats.
  • Start your Green Mountain Pellet Grill and allow to start up. Once your display shows the grill's current temperature, press the "UP" button until your temperature is at 450 degrees. Close the lid and let the grill preheat.
  • While the grill is getting to temperature, assemble your tin dins. Lay out a 14-15 inch piece of foil for each of your tin dins. Place a piece of the seasoned salmon in the middle. Set a half of a corn cob on one side and a pile of the chopped asparagus on the other side. Drizzle the asparagus with olive oil and season with salt and pepper, to taste.
  • Fold up the edges of the foil just to meet the asparagus and corn and crimp the corners so the sides stand up slightly. Repeat for all of the tin dins.
  • Once your grill is preheated, transfer the tin dins carefully to the grill and close the lid. Cook for about 20 minutes or until the salmon is opaque throughout and flakes easily with a fork. Stir the asparagus and turn the corn as needed during the cooking process.
  • Use a large spatula to move the tin dins to plates and serve either directly out of the foil pouch or move everything over to a plate. Enjoy!
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