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.
🍽️ 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.
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!
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.
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
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
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.
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.
Nope. You should be good to go.
No, these are a one use only product.
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Grilled Cedar Wrap Stuffed Copper River Salmon
- Cedar Wraps
- 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
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.