Cedar Wrapped Salmon & Asparagus

Prep Time: 25 minutes

Serving: 4

A Word From The Cook

A cedar touch makes a big difference!


  • 2 Cedar Wraps (soaked for 1 hour) (see note below)
  • 2 Salmon Filets (skin removed)
  • 1/4 Cup Maple Syrop
  • 1 Tbsp Butter
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp fresh Thyme
  • 8 Asparagus spears
  • 3-4 grinds Sea Salt
  • 5-6 grinds Pepper


  1. Soak 2 Cedar Wraps in water for 1 hour (soak the raffia too)
  2. Preheat BBQ to medium / high.
  3. Combine the Maple Syrup, Butter, Apple Cider Vinegar, Mustard and Thyme in a small saucepan and mix well.
  4. Bring to a boil over medium/high and let boil until mixture is reduced by 1/2 (about 3-5 minutes).
  5. Break the bottom ends off the Asparagus.
  6. Place the Asparagus (4 each) on the Cedar Wraps with the Salmon on top.
  7. Season with Salt and Pepper.
  8. Roll the wraps up and tie with the raffia or green onion tops (you may need tooth pick to help hold the wrap until tied.
  9. Place the wraps on the BBQ.  Cook for 8 minutes, flip and cook for another 8 minutes.
  10. Present by unwrapping on a platter.   Pour the reduced glaze over the top.
  11. Serve with roasted potatoes or rice.
1 Comment
  • Ken Alger
    Posted at 20:54h, 12 June Reply

    These wraps were a new find, but this also works on a cedar plank. If you use the plank (vs. wrap) put the asparagus on the plank and the salmon on top of the asparagus as you would with a wrap and then cover with tin foil – as this will allow steaming of the vegetable and the salmon.

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