Last Updated July 25th, 2019 at 12:45 pm by Lisa
Gorgeous GRILLED SALMON cedar wraps with asparagus, zucchini ribbons and topped with melted lemon-dill butter are the perfect party food idea. These are super easy to make-ahead for entertaining or a healthy family dinner party!
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What an elegant outdoor dining menu to serve, and this Grilled Salmon Recipe goes perfectly with Lemon-Dill Compound Butter which is easy to prep ahead before your party š several days in advance.
You can use up any extra Lemon Butter the rest of the month. Try it on roasted or mashed potatoes, fish, grilled vegetables like corn on the cob, and mixed into fresh pasta.
Cedar Grilled Salmon Ingredients:
4 cedar wraps (soak both wraps and string ties)
4 pieces salmon fish
20 asparagus 6-8ā spears, trimmed pieces
1 zucchini, cut into ribbons
1 tablespoon BBQ & Grill Dry Rub (for the Grill Rub Ingredients see below)
1 tablespoon olive oil
1 fresh lemon, cut into 1/4″ half round slices
Lemon-Dill Butter slices (see below for the recipe)
note: cedar wraps are easy to find everywhere now including grocery stores and online.
Homemade Grill Rub Ingredients:
Just so you know… this recipe is one of my all timed LOVED and used recipes in my cooking kitchen!! Enjoy it in your BBQ and grill recipes.
- 1/4 cup brown sugar
- 1/4 cup paprika
- 3 tablespoons cracked black pepper
- 3 tablespoons of sea salt
- 2 tablespoons lemon pepper
- 2 teaspoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons celery seeds
- 1 teaspoon cayenne pepper
Instructions for Grill Rub
- Combine all the ingredients in a mixing bowl and stir to mix using a small whisk to evenly combine.
- Store in an airtight jar out of light and heat. It will keep for at least 3 months. Note:
Note: this recipe will make more than you need for your Grilled Salmon, store the extra in a small glass clamp jar and use all Summer long on BBQ chicken, grilled steaks, or make this low and slow popular pulled pork in the oven!
Melt this Lemon-Dill Butter on your Grilled Salmon!
Instructions for Grilled Salmon Dinner in Cedar Wraps:
- Soak cedar wraps and butcher string 20 minutes in cool water.
- Slice lemons in 1/4″ half rounds. Peel the zucchini using a potato peeler then cut wide ribbons down the full length of the zucchini using a potato peeler.
- On a plate, microwave cleaned asparagus 15-30 seconds (to pre-cook).
- Wrap on the diagonal; lay a piece of salmon, sprinkle dry BBQ Grill Rub, layer with asparagus, zucchini ribbons, and lemon slices. Tie with butcher string that was soaked in water.
- Preheat grill to medium heat to over 450 degrees Grill 7-8 minutes each side flipping over halfway through until salmon is cooked through. It will turn to a lighter color.
- Serve with Lemon Dill Butter
How Do You Know When Salmon Is Done?
Grilled Salmon starts out a raw pink translucent color and turns whiter or opaque lighter with a pink color.
A 1″ thick piece of salmon without a cedar wrap takes about 8 minutes of grilling, what you want to do is check for doneness, by taking a sharp knife to peek into the thickest part. As the fish starts to flake, it will still be a bit raw in the middle, it is done.
It should not, however, look totally raw. And again look for that 145-degree internal temperature. Pull the salmon off the grill, cover with foil, and rest for at least 5 minutes to finish cooking.
Why Use Cedar Wraps?
- Flavor! Grilling with cedar wraps infuses food with cedar smoke aroma and steam without adding extra calories.
- Make-Ahead Entertaining Menu: Make the dinner portions ahead for parties, enjoy your guests while serving a beautiful dinner outdoors or indoors.
- Easy Serving & Clean-Up: The entire dinner can be served in a cedar wrapped “package” per person making serving and clean up easy!
- Grill Delicate Fish or Small Vegetables in Cedar Wraps: Avoid having foods fall through the grill grates or stick like thin vegetables, scallops, or delicate white fish.
How To Use Cedar Grilling Wraps:
- Soak cedar wraps and butcher string for tying for at least 10-20 minutes in water.
- Preheat grill to medium 400-450ĀŗF. Stack the food in the center of the wrap, parallel to the grain of the wood. Wrap edges toward each other and overlaps slightly. Tie with a piece of cotton butcher twine.
- Place wrapped packet on the hot grill; keep away from direct flames. Close grill and cook for 5-15 minutes or until done. Cooking times will vary.
- Serve in the wrap. Cedar wrapped entrƩes are beautiful and a great way to serve your guests at parties.
- Keep a spray bottle filled with water close by in case of flare-ups, and enjoy the sweet smell of cedar smoke.
More Fish & Seafood Recipes:
- Serve easy āun-friedāĀ SHEET PAN Firecracker shrimp dipped in a Sriracha dipping sauce
- You have gotta make this (1st place blue ribbon)Ā Award-Winning Lobster BLT Sandwich,Ā it has succulent lobster, crispy applewood smoked bacon and a quick, easy dill-caper aioli!
- Sheet Pan Low Country Shrimp BoilĀ is a fast oven-baked weeknight family dinner. Ready in 35 minutes, great for easy dinner parties or a fun meal prep idea!
- Or this AMAZINGĀ Sheet pan BAKED Lobster Ravioli in a Lemon Butter Limoncello Cream SauceĀ can be made ahead with wonton wrappers (no pasta) plus no boiling pots of water or fuss!
Grilled Salmon Recipe
How To Use Cedar Grilling Wraps:
- Soak cedar wraps and butcher string for tying for at least 10-20 minutes in water.
- Preheat grill to medium 400-450ĀŗF. Stack the food in the center of the wrap, parallel to the grain of the wood. Wrap edges toward each other and overlaps slightly. Tie with a piece of cotton butcher twine.
- Place wrapped packet on the hot grill; keep away from direct flames. Close grill and cook for 5-15 minutes or until done. Cooking times will vary.
- Serve in the wrap. Cedar wrapped entrƩes are beautiful and a great way to serve your guests at parties.
- Keep a spray bottle filled with water close by in case of flare-ups, and enjoy the sweet smell of cedar smoke.
Equipment
- white butcher string (soaked in water)
Ingredients
- 4 pieces salmon fish
- 20 asparagus 6-8ā spears trimmed pieces
- 1 zucchini cut into ribbons
- 1 tablespoon BBQ Grill Dry Rub
- 1 tablespoon olive oil
- 1 fresh lemon cut into 1/4"slices
Instructions
- Soak cedar wraps and butcher string 20 minutes in cool water.
- Slice lemons into 1/4" thick half rounds. Peel the zucchini using a potato peeler, then cut wide ribbons down the full length of the zucchini
- On a plate, microwave cleaned asparagus 15-30 seconds (to pre-cook).
- Wrap on the diagonal; lay piece of salmon, sprinkle BBQ Grill Dry Rub, layer with asparagus, zucchini ribbons, and lemon slices. Tie with butcher string that was soaked in water.
- Preheat grill to high heat, about 450 degrees. Grill 7-8 minutes each side flipping over half way through until salmon is cooked through. It will turn to a lighter color, and have an internal temperature of 145 degrees.
- Serve with Lemon Dill Butter
Notes
How To Use Cedar Grilling Wraps:
- Soak cedar wraps and butcher string for tying for at least 10-20 minutes in water.
- Preheat grill to medium 400-450ĀŗF. Stack the food in the center of the wrap, parallel to the grain of the wood. Wrap edges toward each other and overlaps slightly. Tie with a piece of cotton butcher twine.
- Place wrapped packet on the hot grill; keep away from direct flames. Close grill and cook for 5-15 minutes or until done. Cooking times will vary.
- Serve in the wrap. Cedar wrapped entrƩes are beautiful and a great way to serve your guests at parties.
- Keep a spray bottle filled with water close by in case of flare-ups, and enjoy the sweet smell of cedar smoke.
Jessica Robinson says
May 30, 2019 at 1:04 PMThis is the coolest post ever! I had never heard of cedar wraps until now!! How cool are these! And that salmon?! Looks SO delicious! Perfect for the grilling season!
Cathy says
June 19, 2019 at 8:19 PMI have to check out these cedar wraps! Your meal is pure perfection.