You don't have to be a fan of the outdoors to appreciate a fresh-caught fish. Fish like trout and salmon shine when prepared simply, almost campfire-style. Grilling, searing or roasting the fillets over a fire with lemon and herbs tucked in the cavity is all you need to have a delicious meal. Beyond that there are also some very unique ways to make your fish extra special, like smoking, grilling on planks or wrapping in bark.

See all the ways you can prepare your fresh catch in the slideshow below. And if you need help with filleting and skinning, see our how-to slideshow.

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  • Grilled Trout With Lemon-Caper Mayonnaise

    <strong>Get the <a href="" target="_hplink">Grilled Trout with Lemon-Caper Mayonnaise recipe</a></strong> The secret to this recipe is mayonnaise -- spreading it on the fillets locks in the moisture during grilling. But the recipe doesn't just use mayonnaise straight from the jar, it's blended with scallions, capers, parsley, lemon juice and zest.

  • Grilled Salmon With Cilantro-Pecan Pesto

    <strong>Get the <a href="" target="_hplink">Grilled Salmon with Cilantro-Pecan Pesto recipe</a></strong> Grilling fish fillets skin-side down first ensures it's crisp and flavorful. Here salmon is served with a vibrant cilantro and pecan pesto (which you can make ahead of your trip), but feel free to use your favorite combination of herbs and nuts to make the sauce.

  • Escarole-Stuffed Seared Trout

    <strong>Get the <a href="" target="_hplink">Escarole-Stuffed Seared Trout recipe</a></strong> Fresh-caught fish shines in this recipe, which features a flavorful escarole stuffing. The fish skin is dusted in cornmeal before searing in a pan to ensure it gets extra crispy.

  • Fish In Acqua Pazza

    <strong>Get the <a href="" target="_hplink">Fish in Acqua Pazza recipe</a></strong> The medley of vegetables in this recipe adds lots of flavor to your fresh catch. Start the vegetables off in a metal tray over the fire and then top with the fish (cover with foil to simulate baking) and cook until it flakes.

  • Baked Organic Spinach-Crusted Trout

    <strong>Get the <a href="" target="_hplink">Baked Organic Spinach-Crusted Trout recipe</a></strong> This simple preparation yields amazing results. Make the spinach mixture by first wilting the greens with hot water (don't skip the step of squeezing dry), then combine with oats, parmesan, chopped dill and egg white. Spread on the fillets and cook in a metal tray (cover with foil to simulate baking) over your flame for about 15 minutes.

  • Barramundi Grilled In Paperbark With Wild Herbs

    <strong>Get the <a href="" target="_hplink">Barramundi Grilled in Paperbark with Wild Herbs recipe</a></strong> You won't find Australian barramundi in the States, but this technique of cooking fish in <a href="" target="_hplink">paperbark (also called grilling paper)</a> is one that can be applied to any whole fish. Don't forget to stuff the fish cavity with citrus slices and any herbs you like.

  • Thyme And Lemon Pan-Fried Trout

    <strong>Get the <a href="" target="_hplink">Thyme and Lemon Pan-Fried Trout recipe</a></strong> You can't ask for an easier recipe than this -- it's simple to prepare on a campfire. All you do is sear the fillets in a pan with butter and then make a sauce in the same pan with lemon juice, thyme and parsley.

  • Salt-Baked Trout With Fennel And Lemon

    <strong>Get the <a href="" target="_hplink">Salt-Baked Trout with Fennel and Lemon recipe</a></strong> Baking fish in a salt crust ensures the most tender and moist results. Adding toasted fennel seeds to the salt crust adds a wonderful savory flavor. Lemon slices slipped into the cavity perfumes the fish from the inside out. You can bake the fish easily at the campsite over a flame -- use a metal tray and some foil to cover the fish.

  • Grilled Whole Trout With Lemon-Tarragon Bean Salad

    <strong>Get the <a href="" target="_hplink">Grilled Whole Trout with Lemon-Tarragon Bean Salad recipe</a></strong> Fresh tarragon lends a wonderful anise flavor to this grilled fish. If you're fearful of the fillets falling apart, grill the fish in a basket for easy turning. Serve with a simple side of white beans and roasted red peppers.

  • Pan-Fried Trout With Red Chile Sauce

    <strong>Get the <a href="" target="_hplink">Pan-Fried Trout with Red Chile Sauce recipe</a></strong> A buttermilk, chile powder and cornmeal coating makes these trout fillets extra crispy and spicy. Make an easy sauce in the same pan with shallots, broth and Worcestershire sauce. Top with toasted pine nuts.

  • Planked Salmon With Mustard And Dill Sauce

    <strong>Get the <a href="" target="_hplink">Planked Salmon with Mustard and Dill Sauce recipe</a></strong> Have trouble with fish sticking to the grill? Try planking your fish on cedar -- the wood imparts an amazing flavor. Besides that a simple glaze of mustard, dill and mayonnaise is all this fish needs.

  • WATCH: Hot Smoking Salmon In A Cookie Tin

    Stefan Gates shows you how to smoke fish in a cookie tin over a gas flame. <strong>Get the <a href="" target="_hplink">Cookie-Tin Smoked Salmon recipe</a></strong>