Tales from the Big Green Egg: Planked Salmon
Cooking salmon on top of a preheated cedar or alder plank is one of the tastiest ways to enjoy this omega-3-rich fish. Like with other seafood and meats, planking salmon on a Big Green Egg yields even juicier, more delicious results!
Last night, we feasted on alder-planked salmon brushed with a homemade honey-mustard glaze. The original Big Green Egg recipe calls for a cedar plank, but we had alder on hand so I substituted that instead. Though we enjoyed the honey-mustard glaze, I think my favorite way to season planked salmon is still with Chef Paul Prudhomme's Salmon Magic seasoning. Something about the flavor combination really puts salmon in its best light!
For more planked fish recipes, check out our Perfectly Planked Fish Recipes gallery.
Here is the original recipe from the Big Green Egg Cookbook:
Cedar Plank Salmon with Honey Glaze
- 2 tablespoons extra-virgin olive oil
- ½ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons grated orange zest
- 1 teaspoon minced fresh thyme plus extra for garnish
- 4 (7-ounce) salmon fillets, skin on
- Kosher salt and freshly ground black pepper
Equipment: Porcelain coated grid, 2 cedar planks
1. Set the EGG for direct cooking with the porcelain coated grid. Preheat the EGG to 400°F.
2. Place the cedar planks in a pan, cover with water, and let soak for 1 hour.
3. Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl.
4. Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium.
5. Remove from the heat, garnish with thyme, and serve immediately.
—From Big Green Egg Cookbook/Andrews McMeel Publishing