Recipes — Grilling Wraps

Amanda Wikoff

Sockeye and Mushroom Gremolata on Cedar Planks and Alder Wraps: Guest Recipe by Kara Berlin

Sockeye and Mushroom Gremolata on Cedar Planks and Alder Wraps: Guest Recipe by Kara Berlin

This recipe was crafted by Kara Berlin of Thunder's Catch. Cook Time: 20 minutesServes: 3-4Ingredients:For the Mushroom Gremolata: 1 lb Mixed Mushrooms (I used ¾ Shitake, ¼ Crimini) 2 T. shallots, minced 2 t. garlic, minced 2 T. fresh Italian parsley, chopped ½ t. fresh rosemary , chopped (+ 2 more whole sprigs in the alder wraps) ½ t. fresh thyme, chopped (+ 2 more whole sprigs in the alder wraps) 3 T. olive oil 3 T. balsamic vinegar 2 t. fresh lemon juice Sea salt and freshly ground black pepper 2 Wildwood Grilling Alder Wraps For the Salmon Rub:...

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Amanda Wikoff

Campfire Trout in an Alder Grilling Wrap

Campfire Trout in an Alder Grilling Wrap

Catch some fresh trout on the river? Cook 'em over the campfire all wrapped tight in wood for a smokey alder flavor.Ingredients: 1 Alder Grilling Wrap 1 Whole Golden Trout (10-12 oz) 3 thin slices of butter Small bunch of thyme and oregano 3 thin slices of lemon (plus extra to serve) Pepper and kosher salt Directions: Soak alder wrap in water for 5 minutes. Preheat grill to 350Fº Rinse and dry the trout inside and out. Season the inside well with salt and pepper. Fill the cavity first with the lemon, then butter, then herbs. Place the fish on...

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Amanda Wikoff

Classic Lemon Salmon in a Cedar Wrap

Classic Lemon Salmon in a Cedar Wrap

Give the classic cedar and salmon combo a twist with cedar grilling wraps. It’s the same great flavor you’ve come to love with the beautiful presentation wraps provide. You just can’t beat the natural, classic flavor of cedar infused salmon. Cook Time: 15 minutesServes: 4Chef's Tip: Grill some extra asparagus directly on the grill for those beautiful grill marks.Ingredients: 4 Cedar Grilling Wraps 1 lb. Salmon 1 Bunch Asparagus 1 Lemon Fresh Thyme Salt & Pepper Directions: Soak the Cedar Wraps in water for 5 minutes. Preheat oven or grill to 350°F. Slice salmon into 4 portions. Wash and trim asparagus...

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Amanda Wikoff

Sriracha Shrimp in Cedar Grilling Wraps

You know what are really good? Shrimp. Prawns. Langoustines! Know what else is really delicious? Sriracha. Lots of it. I like to use so much Sriracha on my pizza, popcorn, eggs, pasta, or (in this case) shrimp, that it turns a nice bright, peppery, red. We wanted to find the easiest possible way to get these two ingredients together in an immediate kind of way. Enter the ever-faithful cedar wraps. Cedar wraps, which are also called cedar papers, are thin sheets of cedar veneer that add smoky, cedar flavor when used on the outdoor barbeque, or cedar flavor when used...

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