- 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
- 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.
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.