Cedar Planked Salmon on the Big Green Egg

Cedar Planked Salmon on the Big Green Egg

Cooking cedar-planked salmon on the Big Green Egg gives the fish a smoky, aromatic flavor that pairs beautifully with its natural richness. The cedar wood infuses the salmon with a subtle smoky taste while keeping it moist and tender. Here's how you can make this delicious dish!

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Ingredients

(Serves 2-4)

• 2 salmon fillets (skin on, about 6-8 ounces each)
• 1 cedar plank (soaked for at least 1-2 hours in water)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon fresh dill (optional, for garnish)
• Lemon wedges (for serving)

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Instructions

1. Prepare the Cedar Plank

• Soak the cedar plank in water for at least 1-2 hours before grilling. This will prevent it from catching fire on the grill and allow it to infuse the salmon with its smoky aroma. You can also soak it in a mixture of water and a little white wine or lemon juice for extra flavor.

2. Prepare the Big Green Egg

• Set up your Big Green Egg for indirect cooking. Heat the grill to 400°F (200°C) and use a plate setter or convEGGtor to create a barrier between the food and the direct heat, which will allow for even cooking.
• Once the grill is heated, place the soaked cedar plank directly on the grill grate. Close the lid and allow the plank to heat up for about 3-5 minutes. You'll begin to hear a faint crackling sound as the wood starts to release its aroma.

3. Prepare the Salmon

• While the cedar plank is heating, drizzle the salmon fillets with olive oil and season with salt, pepper, garlic powder, and fresh lemon juice.
• Optionally, you can add some fresh dill on top for extra flavor.

4. Place the Salmon on the Plank

• Once the cedar plank is ready, place the salmon fillets skin-side down directly on the plank. The skin will help keep the salmon moist and make it easier to remove once cooked.

5. Grill the Salmon

• Close the lid of the Big Green Egg and cook the salmon for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C) in the thickest part.
• Keep an eye on the plank; if it begins to smoke heavily, it's normal, but you can open the lid for a moment to let some smoke escape.

6. Serve

• Once the salmon is cooked, carefully remove the cedar plank from the grill using tongs or a spatula.
• Serve the salmon directly from the plank or transfer it to a platter. Garnish with fresh dill and lemon wedges.

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Tips

• Don't Overcook: Keep the temperature consistent and check the salmon toward the end of cooking to ensure it remains tender and moist.
• Optional Marinade: For added flavor, marinate the salmon in a mixture of olive oil, lemon, garlic, and herbs for 30 minutes before grilling.
• Add Extra Smokiness: You can sprinkle a little wood chip (like apple or cherry) on the Big Green Egg's charcoal for additional smoky flavor.

This Cedar Planked Salmon on the Big Green Egg offers the perfect balance of smoky flavor and tender, juicy fish. The added smokiness from the cedar plank elevates the dish and creates a fantastic, flavorful meal. 🐟🍋🌲