I happened upon these cedar wraps while on vacation. I was hooked. Salmon has never been so tasty. You wont be disappointed.
Salmon wrapped in cedar is often a weekly meal at our house. Just season, wrap (water soaked for 30 mins), grill, then discard the wrap and enjoy! We’ve yet to try the Fire & Flavor salmon rub and instead use Williams & Sonoma Potlatch Classic Seasoning. (It happened to be what we had in the spice cabinet when we first tried cooking with cedar and we’ve never tried anything else.) The Cedar Planks are great too, but I always seem to get them too hot and am not able to reuse them….and they are a bit messy to put in the trash. Note: Grill at med-high direct heat (approx. 400 degrees) for 4-5 minutes per side. We have the butcher remove the skin. Just under a 1 pound feeds two adults.
I use these weekly as they are so easy to use in the oven.
These cedar wraps are amazing! They are easy to use and add so much flavor. This has become our favorite way to grill fish. It's great for chicken and veggies as well.
I use cedar wraps, doubled up to grill salmon fillet, they don't catch fire like the cedar boards do. Skin side down, salmon fillet basted with fresh green chives, grill cover down at about 375-400 degrees for 20 minutes, DELICIOUS!!