Grilled Salmon Recipe
GRILLED SALMON with asparagus, zucchini ribbons, and a lemon dill butter all wrapped in cedar, makes a clean healthy dinner for entertaining in minutes!
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 ¼" half-round slices
- lemon-dill butter
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 ¼" 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.
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:
On a plate, microwave cleaned asparagus 15-30 seconds (to pre-cook), otherwise, it doesn't get cooked properly.
Try my Rub Recipe or sub in one you have or make at home!
- 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.
Calories: 68kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 327mg | Fiber: 3g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 27.6mg | Calcium: 44mg | Iron: 2.4mg