Last Updated September 23rd, 2020 at 11:08 am 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 😊 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 6-8” 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
note: cedar wraps are easy to find everywhere now including grocery stores and online at Amazon.
Lemon Dill Butter
Ingredients
- 1/2 cup butter softened
- 2 tablespoons fresh dill chopped
- 1 pinch kosher sea salt
- 1 fresh lemon juice and zest
Instructions
- In a small bowl, place the butter, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt.
- Mix until combined using a small spatula, place on a piece of plastic wrap or parchment paper.
- Push the lemon dill butter into a long roll shape using the plastic wrap or paper to get it about an inch wide in a long roll. Twist the ends closed.
- Place in the fridge to firm up and use that day.
- Slice into coins, and serve over grilled fish, potatoes, or asparagus.
- Will keep in the freezer for up to two months. Wrap well and store in a freezer zip top bag.
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
Make Homemade 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!
How To Make Grilled Salmon Dinner:
- 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
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.
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.
Soak cedar wraps and butcher string for tying for at least 10-20 minutes in water.
Preheat grill to medium 400-450ºF. 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 entrées 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 Of My Seafood Recipes:
- Serve easy “un-fried” SHEET PAN Firecracker shrimp dipped in a Sriracha dipping sauce
- You have gotta make this (1st place blue ribbon) Award-Winning Lobster BLT Sandwich, it has succulent lobster, crispy applewood smoked bacon and a quick, easy dill-caper aioli!
- Sheet Pan Low Country Shrimp Boil 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 AMAZING Sheet pan BAKED Lobster Ravioli in a Lemon Butter Limoncello Cream Sauce can be made ahead with wonton wrappers (no pasta) plus no boiling pots of water or fuss!
More Grilled Salmon Recipes:
- Grilled Salmon with Garlic and Herbs
- Cajun Honey Butter Grilled Salmon
- Grilled Salmon with Garlic Lime Butter
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Grilled Salmon Recipe
Ingredients
Grilled Salmon Wraps
- 4 pieces salmon fish
- 20 asparagus 6-8” 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" half-round slices
- lemon-dill butter
Instructions
Make Lemon-Dill Butter
- In a small bowl, place the room temperature soft butter, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt. Mix until combined using a small spatula, place on a piece of plastic wrap or parchment paper.
- Push the lemon dill butter into a long roll shape using the plastic wrap or paper to get it about an inch wide in a long roll. Twist the ends closed. Place in fridge to firm up and use that day. Slice into coins, and serve over grilled fish, potatoes, or asparagus. Will keep in the freezer for up to two months. Wrap well and store in a freezer zip top bag.
Make Grilled Salmon Wraps
- 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.
Grilling Cedar Wrapped Salmon Packets
- Preheat grill to high heat, about 450 degrees.
- Grill 7-8 minutes each side flipping over half way through until salmon is cooked through. Salmon will turn to a lighter color, and have an internal temperature of 145 degrees.
Notes
Salmon:
Use a wild-caught salmon variety, some of the best salmon fish are Chinook Salmon/King Salmon, Coho Salmon/Silver Salmon, and Pink Salmon/Humpback Salmon. For this recipe, I used skin off Coho/Silver Salmon from Trader Joes. For this recipe, you can use skin-on or skin off, because the cedar wrap keeps the salmon moist and you don’t have to worry about it sticking to the grill!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 400-450ºF. 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 entrées 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.
I have to check out these cedar wraps! Your meal is pure perfection.
This 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!