Cedar-Wrapped Salmon
Cooking salmon in cedar sheets (sometimes sold as “grilling wraps”) infuses it with a subtle smokiness and keeps it moist and tender. You can even soak the cedar in different liquids for extra flavor — think beer, wine, or fruit juice.
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.
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