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    Home Β» Kitchen Laughter Recipes Blog Β» Seafood

    Grilled Stuffed Copper River Salmon

    Published: Aug 4, 2021 Β· Modified: Feb 2, 2023 by Ginny C Β· This post may contain affiliate links Β·

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    Cedar Plank Wrapped Grilled Stuffed Copper River Salmon doesn’t need to be saved for special occasions – make it today! This version is so easy and impressive enough for Saturday night guests out on the deck.

    salmon filled with cream cheese inside a cedar wrap after being grilled.
    Cedar Wrapped and Stuffed Copper River Salmon
    Contents hide
    1 🍽️ Why This Works
    2 🐟 Ingredients
    3 🌲 Equipment
    4 πŸ”₯ Instructions
    5 ❗ Expert Tips
    6 Recipe FAQ
    7 Grilled Cedar Wrap Stuffed Copper River Salmon

    🍽️ Why This Works

    Easy | This is simple recipe that doesn’t taste like it should take a lot of effort, but it is so easy! The salmon tastes so delicious all on its own but the smoked cream cheese stuffed inside takes it up a notch.

    Fast | Life is hectic and we all still want those weekend nights with friends over by the grill. This recipe allows you to go to ball games all day and come back and still throw this on the grill. You just need 20 minutes.

    Meal Prep Friendly | Think about smoking the cream cheese one day and making this recipe another day. Consider prepping all the other ingredients before you head out for the day so when you come home you simply need to get this on the grill in less than five minutes.

    Simple Ingredients | There isn’t anything here that is too crazy for you to think about. Simple, easy to obtain ingredients make it easy to combine, stuff and grill in no time.

    🐟 Ingredients

    top down ingredient photo showing the salmon and all of the items for the stuffing.
    Just a Few Ingredients

    Copper River Salmon – This is the star of the show. This salmon is only available for a short time throughout the year, and if you can find it, buy it! It is typically a deep, dark red and the flavor is out of this world! If you can’t find it, use wild caught sockeye or even a nice Steelhead fillet.

    Cream Cheese – You can use plain Philadelphia Cream Cheese, or you can smoke it ahead of time. I smoked mine with a nice seafood seasoning for a bit over two hours and used that for the filling. Delish!

    🌲 Equipment

    Cedar Wraps – If you have ever grilled using a cedar plank, you’ll understand why these wraps are so perfect! These gently infuses the unique cedar flavors while creating a steam packet that creates a barrier between the fish and the coals. Make sure to soak them in water for 10-15 minutes before using. They don’t take as long as planks as they are so thin. You will love using these.


    πŸ”₯ Instructions

    Step One: Preheat the grill to 375 degrees using direct heat. After you get the grill started, soak the Cedar Wraps in water to let them soften up. They will become pliable and will leave you with that classic Pacific Northwest Cedar taste.

    Prepare the Filling

    process photos showing how to mix the ingredients and turn it into the smoked cream cheese filling.
    Simple Seafood and Smoked Cream Cheese Filling

    Step Two: Chop the red pepper, chives and cocktail shrimp into small, uniform pieces.

    Step Three: Combine the cream cheese and rest of the filling ingredients together and mix well.

    Note: You don’t have to smoke the cream cheese ahead of time, but it does add an amazing, deep flavor that pairs perfectly with the salmon. If you do smoke it, coat it liberally with your favorite seasoning. It may feel like you have too much on it, but after you mix it with everything else, it will be just right!

    Prepare the Cedar Wrapped Salmon

    process photos showing how to stuff the salmon, wrap it in cedar, grill it and serving it.
    Easy Steps for Stuffing, Wrapping an Grilling the Salmon

    Step Four: Lay out the cedar wraps and use that as a gauge to determine how wide the salmon should be cut. For ours, a two inch wide section still allowed enough room to fully wrap the fish.

    Note: Don’t worry about skinning the fish. I kept it on. It will typically stick to the cedar after it cooks and will virtually fall off as you serve it. I LOVE saving time!

    Step Five: Slice the thickest section of the fillet to form a flap. Add a spoonful of the filling and then lay the flap of salmon back over it.

    Step Six: Place the salmon on the wrap and fold both sides of the cedar over, forming a cylindrical tube. Tie that together with butcher’s twine.

    Grill the Salmon

    Step Seven: Place the wrapped salmon on the grill grate and let it cook for approximately 15 minutes. Thicker cuts of fish will take longer. Make sure it reaches an internal temperature of 145 degrees.

    Step Eight: Remove the wraps from the grill and untie one to check for doneness. Serve!

    ❗ Expert Tips

    Don’t try to skip the step of soaking the wraps. You can tell when they are ready as they are pliable and won’t crack when folding. Give them 10-15 minutes.

    Weigh down the wraps with cans or something in the water so they are fully immersed.

    Feel free to take the salmon off of the grill five degrees early and cover with foil tent to raise up the last few degrees.

    stuffed salmon removed from the grill and still inside the cedar wrapping.
    Creamy and Delicious

    Recipe FAQ

    How do you know salmon is done?

    1. Check the internal temperature to see if it is reading 145 degrees. 2. Gently touch the top of the salmon with a fork and if it starts to flake off along white lines, it is generally ready.

    Do I need to flip the fish when using a cedar plank wrap?

    Nope. You should be good to go.

    Do I reuse the cedar wraps?

    No, these are a one use only product.

    Related Recipes

    • How to Smoke Salmon – Honey Basted
    • How to Make Grilled Brown Sugar Salmon
    • Garlic Parmesan Crusted Salmon on a Cedar Plank

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    salmon filled with cream cheese inside a cedar wrap after being grilled.

    Grilled Cedar Wrap Stuffed Copper River Salmon

    Grilled Cedar Wrap Stuffed Copper River Salmon will knock your socks off! Make this recipe when you are ready to impress your favorite guests at the cookout as this simple, elegant and yet so easy to make.
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    Course: Main Course
    Cuisine: American
    Diet: Diabetic
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 397kcal
    Author: Jason

    Equipment

    • Cedar Wraps

    Ingredients

    • 1 lb Salmon Copper River
    • 8 oz Cream Cheese smoked
    • 2 tsp Red Pepper chopped
    • ¼ cup Cocktail Shrimp cooked and chopped fine
    • 2 tbsp Chives chopped
    • 2 tbsp Cheddar Cheese shredded

    Instructions

    Prepare the Filling

    • Chop the chives, cocktail shrimp, and red peppers into small pieces.
    • Mix the cream cheese, red peppers, cocktail shrimp, cheese and chives together.

    Make the Grilled Wrapped Salmon

    • Cut the salmon fillet into two inch wide sections. Use the width of the cedar wrap to be your guide. You'll want to be able to completely wrap the salmon with the wrap.
    • Slice into the thick portion of the fillet to form a flap.
    • Add a spoonful of the filling into the salmon and close the flap.
    • Soak the cedar wraps for about 20 minutes to soften them. Lay the stuffed salmon on the wrap and fold both sides of the cedar over. Tie it closed with a bit of butcher's twine.
    • Preheat the grill to 375 degrees on direct heat.
    • Place the wraps on the grill and cook for about 15 minutes. Thicker fillets will require more time.

    Notes

    Don’t Skip Soaking Wraps: Don’t try to skip the step of soaking the wraps. You can tell when they are ready as they are pliable and won’t crack when folding. Give them 10-15 minutes. 
    Weigh Down the Wraps: Weigh down the wraps with cans or something in the water so they are fully immersed. 
    Foil Tent: Feel free to take the salmon off of the grill five degrees early and cover with foil tent to raise up the last few degrees. 
    When Salmon is Ready: 1. Check the internal temperature to see if it is reading 145 degrees. 2. Gently touch the top of the salmon with a fork and if it starts to flake off into white lines, it is generally ready. 
    Don’t Flip the Fish: Nope. Remember when using cedar wraps or planks you don’t need to flip the fish at all. 
    Variations: Change out the shrimp for crab. One of the biggest changes to this recipe will be the rub that you use on the Smoked Cream Cheese. Use a cedar plank in place of the cedar wraps. 

    Nutrition

    Serving: 1g | Calories: 397kcal | Carbohydrates: 3g | Protein: 30g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 151mg | Sodium: 362mg | Potassium: 668mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1051IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Stuffed Copper River SalmonGrilled Stuffed Copper River SalmonGrilled Stuffed Copper River Salmon
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