sideWe love serving this dish over whole-wheat couscous or quinoa to soak up the delicious vinaigrette. Pair with roasted broccoli for a simple, healthy meal everyone will love.

Prep Time: 15 minutes
Cook Time: 10 minutes
Yields: 4 servings


1/4 cup pitted kalamata olives, chopped
1 small clove garlic, minced
1 tablespoon minced shallots
2 tablespoons fresh chopped basil
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/2 cup olive oil


4 (6-8 ounce) Copper River Salmon fillets
4 Fire & Flavor Cedar Papers, soaked in water
Cotton string for tying
FIRST In a small bowl, combine olives, garlic, shallots, basil, mustard, honey, lemon juice, and vinegar. Slowly add olive oil, whisk constantly; season to taste with salt and freshly ground black pepper and set aside.

NEXT Preheat outdoor grill or indoor grill pan to medium heat, about 400°F. Season salmon fillets with salt and freshly ground black pepper. Place each fillet in center of soaked paper and drizzle each with 1 teaspoon of vinaigrette. Fold edges of paper in towards fish so that the edges overlap, secure with cotton string.

LAST Place cedar wrapped salmon, seam side down on grill and cook, for 3-4 minutes per side depending on thickness of fish. Remove from grill using tongs and serve immediately with vinaigrette.