Cedar Grilled Salmon

Last Updated July 20th, 2022 at 07:09 am by Lisa

Grill this gorgeous cedar salmon recipe with everything you need for a healthy dinner including the fresh wild salmon, asparagus, and zucchini ribbons.

The cedar adds a slightly smoky flavor as the fish cooks and the salmon butter becomes a buttery lemon sauce that melts all over...

How To Make Grilled Cedar Salmon

4 cedar wraps or 4 cedar planks (soak wraps and string ties or planks)

4 pieces of fresh salmon fish (Trader Joes Coho Silver)

20 asparagus 6-8” spears, trimmed pieces

1 zucchini, cut into ribbons

1 tablespoon dry rub (see below)

1 tablespoon olive oil 

1 fresh lemon, cut into ¼" half-round slices

Lemon-Dill Butter slices (see below)

Cedar wraps and cedar planks are easy to find everywhere now including in hardware, grocery stores, and online.

1. Soak cedar wraps/butcher string or cedar planks for 20 minutes in cool water. This prevents them from catching on fire while grilling.
2. Slice lemons in ¼" half rounds. Peel the zucchini using a potato peeler then cut wide ribbons down the full length of the zucchini using a potato peeler.
3. On a plate, drizzle a little olive oil on cleaned asparagus and microwave for 15-30 seconds. This pre-cooks the asparagus perfectly.
4. In cedar wraps: on the diagonal, lay a piece of salmon skin side down, sprinkle on spice rub, and layer with asparagus, zucchini ribbons, and lemon slices. Tie with butcher string that was soaked in cold water.
5. On the cedar plank: place cedar plank down, then lay a piece of salmon skin side down, sprinkle spice rub, and layer with asparagus, zucchini ribbons, and lemon slices.
6. Heat the grill to medium heat, so the temperature of your gas grill reaches 450 degrees. 
7. Cook for 7-8 minutes grill time, it will turn to a lighter color and 145 degrees internal temperature on a meat thermometer. Salmon cooks very fast on an outdoor grill, so keep an eye on it. You can also add a few wood chips to add additional smoke flavor.
8. Serve warm with lemon butter.

PRO TIP: You can use skinless salmon fillets or skin-on because the cedar wrap keeps the salmon moist and you don't have to worry about it sticking to the grill.

Salmon Spice Rub

• ¼ cup brown sugar
• ¼ 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

1. Combine all the ingredients in a mixing bowl and stir to mix using a small whisk. 
2. Store extra in an airtight jar out of light and heat. It will keep for at least 3 months, use it on chicken, hamburgers, or pulled pork.

Lemon Dill Salmon Butter

Slice off a coin and watch it become a melty lemon butter salmon sauce right over fish and vegetables.

You can swap in other fresh herbs like parsley, sage, or thyme in place of dill. I really recommend the dill and salmon combination, it is a classic.

I find garlic overpowers and adds too much flavor, but that would be an option. Just mix a little soft butter with crushed garlic, salt, and some lemon zest and juice. A drizzle of melted butter or pats of butter on top of the salmon is another option.

• ½ cup butter softened (salted or unsalted butter)
• 2 tablespoons fresh dill chopped
• ½ teaspoon salt (kosher sea salt)
• 1 lemon - fresh lemon juice and zest

You can use up any extra Lemon Butter for the rest of the month. Try it on roasted or mashed potatoes, fish, and grilled vegetables like corn on the cob, and mix it into fresh pasta.

1. In a small bowl, place the butter, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt.
2. Mix until combined using a small spatula, and place on a piece of plastic wrap or parchment paper.
3. Push the butter mixture into a long roll shape using plastic wrap or paper to get it about an inch wide in a long roll. Twist the ends closed.
4. Place in the fridge to firm up and use that day.
5. Slice into coins, and serve over grilled fish, smashed potatoes or mashed potatoes, or asparagus.
6. Will keep in the freezer for up to two months. Wrap well and store in a freezer zip-top bag or airtight container.

Cedar Salmon FAQ

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