Cedar-Wrapped Salmon with Herb Mayo

Cedar-Wrapped Salmon with Herb Mayo | Paleo, Gluten Free by Strive to Thrive Nutrition

I’m a born and raised Pacific Northwest girl, which means I know at least ten different words for rain (sprinkling, drizzling, spitting, etc.) and I’m also a bit of a snob when it comes to seafood.

Growing up, weekends and summers were spent at my grandparents’ cabin on the Puget Sound where we would dig up clams and set traps for Dungeness crab (the best crab in the world and yes, I will fight you tooth and nail on this fact!). My dad was also an avid fisherman and would come home from fishing trips with whole spring king and coho and steelhead.

One thing I learned from my dad over the years was to treat fish and seafood simply. To let the fresh, delicate flavors shine. When it came to salmon, my dad would usually season it with lemon slices and fresh dill, then put it on the grill until perfectly flaky and tender.

Cedar-Wrapped Salmon with Herb Mayo | Paleo, Gluten Free by Strive to Thrive Nutrition

There’s a funny story behind this particular piece of fish. During a recent trip to the grocery store, my fiancé wandered over to the meat counter and the next thing I knew, he was buying a rather pricey filet of freshly-caught salmon. The problem with growing up catching your own seafood is that you end up having a hard time actually paying for seafood! So even though I was caught in a moment of sticker shock and gave the poor guy a bit of a hard time for buying it, I couldn’t be mad at him because the fish was absolutely gorgeous.

I knew this salmon deserved some special attention. The next day I came across these cedar wraps at the store and thought, Ah-ha! These will be perfect! 

Cedar-Wrapped Salmon with Herb Mayo | Paleo, Gluten Free by Strive to Thrive Nutrition

There is no greater culinary crime than overcooked fish, especially when it comes to a succulent piece of wild salmon. Thankfully, these wraps not only infuse a subtle hint of smoky cedar flavor, they also seal in the moisture to keep the fish melt-in-your-mouth tender. Pair that with a creamy herb mayo and you have a meal that’s impressive enough to serve to dinner guests, but simple enough to prepare on a busy weeknight.

A couple of notes on salmon: Make sure to select wild-caught salmon. Farmed fish is nowhere near as nutrient dense, is often given GMO feed, is chemically dyed, and has negative impacts on the environment. Any type of salmon will work for this recipe. I prefer the fattier belly section of the fish as well as using skin-on fillets as it’s more flavorful and tender. Skinless will work as well though. Frozen salmon can be used, just be sure to thaw it in the fridge overnight before using it. Any other salmon questions? Ask in the comments below!

Cedar-Wrapped Salmon with Herb Mayo | Paleo, Gluten Free by Strive to Thrive Nutrition

Print Recipe
Cedar-Wrapped Salmon with Herb Mayo
Cedar-Wrapped Salmon with Herb Mayo | Paleo, Gluten Free by Strive to Thrive Nutrition
Course Main Dish
Cook Time 20
Servings
4-6
Ingredients
  • 2 lbs salmon wild-caught
  • 1 package cedar wraps
  • 1/4 cup mayonnaise homemade or store-bought (find one without soy oil or canola oil)
  • 2-4 Tbsp minced fresh herbs such as dill, mint, basil, tarragon, or parsley
  • 1-2 tsp lemon juice
  • pinch sea salt
  • pinch black pepper
Course Main Dish
Cook Time 20
Servings
4-6
Ingredients
  • 2 lbs salmon wild-caught
  • 1 package cedar wraps
  • 1/4 cup mayonnaise homemade or store-bought (find one without soy oil or canola oil)
  • 2-4 Tbsp minced fresh herbs such as dill, mint, basil, tarragon, or parsley
  • 1-2 tsp lemon juice
  • pinch sea salt
  • pinch black pepper
Cedar-Wrapped Salmon with Herb Mayo | Paleo, Gluten Free by Strive to Thrive Nutrition
Instructions
  1. Preheat the oven or grill to 400℉. Line a baking sheet with aluminum foil (this is for easy clean-up– you can skip this step if using the grill).
  2. Using a sharp knife, cut the salmon filet into 4-6 equal-sized portions. Tip: ask your fish monger/butcher to portion the salmon for you at the store.
  3. Soak the cedar wraps in water for 10-15 minutes. You will need one wrap per piece of salmon.
  4. Meanwhile, prepare the sauce. In a small bowl, whisk together the mayonnaise, herbs, lemon juice, salt and pepper.
  5. Lay one of the soaked cedar wraps on the baking sheet, place a piece of salmon into the center, parallel to the grain of the wood.
  6. Spread 1-2 Tbsp of the herb mayo over the salmon.
  7. Fold over the sides of the cedar wrap around the fish like a burrito. The wrap does not need to be snug, but the edges should overlap. Tie a piece of cooking twine around to secure the wrap. Continue with remaining pieces of fish.
  8. Place the baking sheet in the preheated oven (or, if using a grill, place the cedar wraps directly on the grate) and bake for 15-20 minutes. Tip: it's better to err on the side of slightly undercooked than overcooked when it comes to salmon. When in doubt, use a thermometer and remove the fish when the internal temperature has reached 135℉.
  9. Remove from the oven or grill and let rest for 5 minutes before serving. Snip the twine and unwrap this beautiful, fresh feast! Enjoy!
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6 Comment

  1. Looks like a great recipe! I’ve never used cedar wraps, but we’ve used cedar planks before on the grill. Could you also put the cedar wraps on the bbq or do you think they’re best in the oven?

    Thanks!

    1. Carly says: Reply

      You can definitely put them on the grill as well!

  2. Salmon is definitely my favorite protein, and I’ve been looking for a way to mix things up. I’ll definitely be trying this recipe!

    Also, so glad to see you’re back!

    1. Carly says: Reply

      Thanks Samantha! Hope you’re doing well 🙂

  3. This looks great! I love your new blog?

    1. Carly says: Reply

      Thank you so much!

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