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.
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.
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.