Grilled Salmon with Caper Chive Butter

Today I’m sharing a recipe for Cedar Grilled Salmon with Caper Chive Butter. Click here to skip ahead to the recipe.

Cedar Grilled Salmon with Caper and Chive Butter by

I began blogging without a lot of expectations. I certainly didn’t expect that I’d regularly end up with freshly caught wild Alaskan seafood on my doorstep.

Don’t worry! The seafood is shipped from Alaska overnight and arrives accompanied by many ice packs.

(Which reminds me: When I started blogging, I also didn’t realize that I’d never have to buy ice packs again. We are rolling in them and I even have a back up supply in the garage.)

This summer the salmon sent to me from the Copper River / Prince William Sound Marketing Association has not only been delicious but it has arrived at  convenient times.

The first batch, some vibrant Copper River Sockeye, arrived while my brother-in-law and his family were visiting from the UK. They had never before seen such darkly colored salmon that wasn’t color-enhanced through feed. They read all the literature that came with the salmon to discover that the catch was in fact wild and the color natural.

They didn’t need to read anything to find out about the taste! We grilled the salmon on cedar wrappers that night and we all agreed that it was the best we’d ever had.

I prepared it very simply, brushing the cedar wrappers lightly with vegetable oil and then topping the salmon with salt and pepper. On the side of the grilled salmon I served a room temperature butter mixture comprised of butter, chopped capers, chives and lemon zest.

The slowly-melting butter was like a sauce that added creaminess and a bit of acidity to the rich grilled salmon.

Cedar Grilled Salmon with Caper and Chive Butter by

The second batch of salmon, this time Sockeye Salmon from Prince William Sound, arrived this weekend, on the very day that we were having some good friends and seafood-lovers over for dinner. I’ll share the instagram photo of our dinner here but you’ll have to wait to find out what I served with the grilled salmon this time.

A grilled salmon recipe coming to you soon!

Here’s the recipe for the grilled salmon with Caper Chive Butter now.


5.0 from 4 reviews
Grilled Salmon with Caper Chive Butter
Prep time
Cook time
Total time
This salmon is grilled very simply on a cedar wrapper. The butter is served at room temperature on the side. As everyone puts the butter on their salmon, it will begin to melt slowly adding a mild acidity to the richness of the fish.
Recipe type: Entree
Serves: 4
  • 4 cedar wrappers
  • 4 Copper River Sockeye Salmon fillets (4-6 oz each)
  • 1 tbsp vegetable oil
  • 1 and ¼ tsp coarse salt, divided
  • 1 tsp coarse black pepper
  • ¼ cup unsalted butter, softened
  • 1 tbsp capers, roughly chopped
  • 1 tbsp chopped chives
  • 1 tsp grated lemon zest
  1. Place the cedar wrappers in a 13x9" cake pan and top with water. Allow to soak for at least 10 minutes.
  2. Prepare the grill for direct heat cooking at a medium heat (about 350F)
  3. Brush the cedar wrappers with the vegetable oil. Sprinkle about ⅛ tsp of coarse salt and ⅛ tsp of coarse pepper onto the oil of each wrapper. Top each with a salmon fillet, skin side down. Sprinkle each fillet with another ⅛ tsp of coarse salt and ⅛ tsp of coarse pepper.
  4. Transfer the salmon-topped cedar wrappers to the grill. Grill over direct medium heat for 9-14 minutes, or until they have reached your desired doneness.
  5. Meanwhile, combine the butter, the ¼ tsp remaining coarse salt, the chives and the lemon zest. Serve the salmon fillets on the cedar wrappers and top at the table with the caper chive butter.


Disclosure: I have not been paid to write this post. I have been given some fresh salmon from the Copper River Salmon Association and cedar planks and wrappers that were used for a giveaway, given by the Copper River Salmon Association and Outdoor Gourmet. All opinions are my own.

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  14. Debbra Carrick — July 25, 2013 @ 9:54 am (#)

    This recipe sounds so good! Can’t wait to try it!

  15. Sue Odomin — July 24, 2013 @ 2:39 pm (#)

    I love grilling fish!

  16. Elizabeth — July 23, 2013 @ 1:47 pm (#)

    I love grilled salmon with roasted potatoes and a caper cream sauce!

  17. Tonya — July 23, 2013 @ 8:53 am (#)

    I love to serve grilled asparagus and smoked baked potatoes with salmon.

  18. Sara — July 22, 2013 @ 12:03 pm (#)

    This looks absolutely delicious! I’ve made salmon with a lemon butter pan sauce, but I’ve never tried a lemon butter like you did here – great idea!

  19. Jayme J. — July 22, 2013 @ 12:07 am (#)

    This sounds amazing! I’m a huge salmon fan, so I’ll have to try this out:)

    • Jayme J. — July 22, 2013 @ 12:08 am (#)

      I plan on serving it with roasted potatoes or grilled asparagus; I”ll let you know what I end up choosing!

  20. Natalie J Vandenberghe — July 21, 2013 @ 8:33 pm (#)

    During the summer, I’d serve a fresh green salad and fresh fruit. During the winter, I may prefer grilled asparagus. I love salmon. Thanks for the giveaway.

  21. Elizabeth G. — July 21, 2013 @ 7:03 pm (#)

    Brussels sprouts!

  22. Shaina — July 21, 2013 @ 5:39 pm (#)

    I make a delicious cedar grilled salmon with a chili garlic sauce. It’s a little on the spicy side, but oh so delicous! I got the recipe from my resident chef at work, it’s his specialty. Everyone who has ever tried it can’t stop talking about how good it is.

  23. Kayleigh — July 21, 2013 @ 11:25 am (#)

    This flavor combination sounds wonderful, I can’t wait to try and make this!

  24. Maureen C. Berry — July 17, 2013 @ 4:38 pm (#)

    Me like-ee salmon! Your preparation looks divine!

  25. Melissa — July 16, 2013 @ 2:42 pm (#)

    I came across your page looking for summer salmon recipes :) excited to try it out!

    • Christine Pittman — July 20, 2013 @ 8:52 am (#)

      Melissa, If you try it, let me know. I’d love to hear your thoughts on the recipe.

  26. Katie — July 16, 2013 @ 2:04 pm (#)

    I am such a sucker for anything with Capers. Lovely photography! This looks amazing. I may just have to leave a bit early for lunch now. (insert stomach growl here!)

    • Christine Pittman — July 20, 2013 @ 8:52 am (#)

      Katie, thank you so much. I also adore capers. I need to find more dishes that make use of them!

  27. Cathy Pollak ~ Noble Pig — July 16, 2013 @ 12:23 pm (#)

    Okay we fish for salmon here so a new recipe is always welcome! And the ice packs..OMG they are taking over the garage. And you are going to be so jealous when you here this but I got to use ALL my saved ice packs this weekend! Yep. My neighbors had a wedding at home and needed TONS of ice. We froze all the ice packs and blocks and they worked so well. I felt so vindicated for saving them all, LOL!

    • Christine Pittman — July 20, 2013 @ 8:51 am (#)

      Holy! You must have even more ice packs than I do. I better start making space in my garage for more.

  28. phyllis — July 16, 2013 @ 8:41 am (#)

    Looks and sounds delicious. I really like the juice of a lemon, melted butter and dill.


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