Cedar-Wrapped Salmon: Flavorful, Smoky, and Simple
There’s something magical about salmon cooked in cedar. The wood doesn’t just protect the fish from drying out — it infuses a subtle smokiness that feels like outdoor cooking at its best, whether you’re grilling at anchor, on the patio, or even indoors in your oven.
What makes this method extra fun is how versatile it is. Cedar sheets (sometimes called grilling wraps) can be soaked in plain water, but you can also experiment with beer, white wine, apple juice, or pineapple juice to layer in even more flavor. Depending on the brand, soaking times range from just 10 minutes to a full 30 minutes — always check the package instructions and plan ahead.
Once the sheets are ready, it’s as simple as wrapping, tying, and cooking. The cedar steams gently around the fish, locking in moisture while adding that unmistakable, woodsy aroma.
Why Cook Salmon in Cedar Sheets?
Moisture locked in — the wrap acts like a little steam packet.
Infused flavor — mild smoky cedar + whatever soaking liquid you choose.
Easy cleanup — no stuck skin or flaky mess on your grill grates.
Presentation wow-factor — it looks rustic and impressive when unwrapped at the table.
Cedar-Wrapped Salmon
Equipment
Ingredients
- 4 salmon fillets (about 6 oz each, skinless)
- 4 cedar grilling sheets (soaked — see below)
- 2 tbsp avocado oil or olive oil
- 1 lemon, thinly sliced
- kosher & freshly ground black pepper
Seasoning Variations
1. Classic Herb & Garlic
- 1 tsp minced garlic
- a few sprigs of fresh dill
- Lemon slices inside the wrap
2. Maple Dijon
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- Sprinkle of fresh thyme
3. Asian-Inspired Ginger Soy
- 2 tbsp tamari or soy sauce
- 2 tsp grated fresh ginger
- Sprinkle of sesame seeds and scallions after cooking
4. Mediterranean
- 1-2 tbsp sun-dried tomato pesto (or olive tapenade)
- 1 tsp fresh oregano or basil
- A few thin slices of red onion
Instructions
- Soak cedar sheets: Soak cedar sheets in water, beer, white wine, apple juice, or pineapple juice. Follow the manufacturer’s recommended times — some need just 10 minutes, while others call for 30 minutes. Weigh them down with a bowl if needed to keep submerged.Prep salmon: Pat salmon dry. Rub lightly with oil, salt, and pepper.Add seasoning: Choose one of the seasoning ideas and layer with salmon. Add a lemon slice or two if desired.Wrap & tie: Place salmon in the center of the cedar sheet, fold over, and secure with kitchen twine.Cook:Grill: Preheat to medium heat (375–400°F). Place wraps seam-side down and grill for 12–15 minutes until salmon flakes easily.Oven: Preheat to 400°F. Place wraps on a baking sheet and bake 15–18 minutes.
Tips
- Vary your soaking liquid to complement your seasoning style.Always soak cedar sheets thoroughly to avoid flare-ups.Don’t unwrap immediately — let salmon rest 2–3 minutes for juices to settle.Pair with simple sides like grilled vegetables, wild rice, or a fresh salad.