Nothing beats wild sockeye salmon cooked on cedar wood planks over lump charcoal on the Big Green Egg. The salmon gets slowly smoked on the wood, while also absorbing the smoke from the charcoal. If I died and went to heaven, I imagine it would smell like this.

You get such great flavor from cooking them on the cedar plank, I usually do a simple seasoning such as slathering the fish in an old bay compound butter, or applying an ample amount of Dizzy Pig BBQ Tsunami Spin Rub Spice – 7.6 oz. But a good dash of sea salt, fresh ground pepper and a drizzle of lemon afterward should also do the trick.

grill girl, cedar planked salmon, on the big green egg

Put lemons on the grill to get some nice char marks- it makes for a great presentation on the plate and the lemons are extra juicy for squeezing on the salmon afterward.

Cedar planked salmon is great paired with any veggie, but one of my favorites is grilled asparagus drizzled in lemon. I like to grill a few lemons at the same time—this makes for a great presentation on the plate as well as makes them extra juicy for squeezing on the salmon. Another great pairing is my Charleston style coleslaw.

grill girl, how to make cedar planked salmon, big green egg

The smoke from the cedar paired with the charcoal makes for an intoxicating aroma!

Cedar Planked Salmon on the Big Green Egg

Author: Robyn

Print Recipe

Ingredients

Scale

2 Cedar planks – I prefer Outdoor Gourmet Sustainably Produced Cedar Grilling Planks
Salmon (I prefer wild sockeye salmon), at least 5 oz. per person
Dizzy Pig BBQ Tsunami Spin Rub Spice – 7.6 oz (or rub of your choice, OR compound butter mixture such as this Old Bay compound butter recipe)
1 lemon, cut in half

Instructions

Soak cedar planks in water for 30 minutes before using.
On your Big Green Egg, create a direct and indirect zone by moving the coals to one side. I placed the cedar planks on the indirect side and let the grill cook at 350 degrees for approximately 20 minutes, ensuring that the coals did not get overly hot and maintaining a steady “baking” temp.
Once your fish has reached an internal temp of 140 degrees with an internal read thermometer, such as a Thermapen, you can take them off the grill.

Notes

While many other BGE blogs do not mention creating direct and indirect zones on your egg, I believe this is important so your planks are less likely to catch on fire or burn. If you don’t have the space to create zones by moving your charcoal to one side, I recommend keeping your coals very low and, once at temperature, almost sealing off the air once to essentially turn the egg into a baking environment.