Cedar Planked Smoked Salmon

This BGE – Cedar Planked Salmon is mouth watering, super easy and quick to make. Thanks to Dizzy Pigs Raging River rub and Malcom Reeds, from how tobbqright.com, Honey Balsamic Glaze these two pair nicely with a nice cut of salmon smoked on the Big Green Egg which makes up this BGE Cedar Planked Salmon recipe.

Ingredients

  • Rub – Raging River from Dizzy Pig.
  • 1 – Cedar Plank
  • 1/4 Cup – Balsamic Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Soy Sauce
  • 2 Tablespoons – Honey
  • 1 Teaspoon – Minced Garlic
  • 1 Teaspoon – Crushed Red Pepper

How to Prepare Raging River Cedar Planked Smoked Salmon

BGE Cedar Planked Smoked Salmon Preparation

The first first thing I do when I get home is cut it up into 6 pieces. I place 2 pieces in a sandwich bag, remove all the air and freeze them and repeat the process for a third meal. To defrost we simply put it in the fridge two days prior to cooking and it still turns out fantastic.

BGE Cedar Planked Smoked Salmon Cedar Plank In Water

Put your cedar plank in a dish and fill it with water. I also take a cup of water and set it on top to get it fully submerged.

BGE Cedar Planked Smoked Salmon Rubbed With Raging River

Apply the Raging River Rub from Dizzy Pig generously on all sides of the salmon. If your salmon has the skin on it skip the rub on that side (Sometimes it comes with it on it and others times it isn’t available, this particular cook didn’t have any skin on it). These will need to sit for about 30 minutes prior to cooking in which it is a good time to fire up the Big Green Egg.

How to Setup the BGE for the Raging River Cedar Planked Smoked Salmon

BGE Cedar Planked Smoked Salmon Tapppecue Cooking Temp

Fire up the BGE and get it dialed into right around 300 degrees.

Foil Wrapped Pizza Pan Drip Tray

The ConvEGGtor can be inserted feat up with one of the feet facing the back. This is the hottest point and it will help distribute the heat more evenly while smoking. I also recommend wrapping a pizza pan with tin foil to catch any droppings. This cook is a clean cook but can get messy when the glaze is applied.

How to cook the Raging River Cedar Planked Smoked Salmon on the BGE

BGE Cedar Planked Smoked Salmon on Wet Cedar Planks

Remove the cedar plank from the water and place the salmon directly on it.

BGE Cedar Planked Smoked Salmon Probed for Cooking

After putting the cedar plank on the grill I put a probe in the thickest part of the salmon.

BGE Cedar Planked Smoked Salmon Glazed

At this point, it is a good time to start making the glaze. Once the salmon reaches about 135 degrees brush the honey balsamic glaze over it, close the lid and cook it until its 145 degrees. Once it hits 145 degrees pull it right away as you don’t want the salmon to dry out. Enjoy!

How to Prepare the Honey Balsamic Glaze for the Raging River Cedar Planked Smoked Salmon

In a small pot add the Balsamic Vinegar, Brown Sugar, Soy Sauce, Honey, Minced Garlic & Crushed Red Pepper. Cook over medium to high heat for about 6 minutes in which it should reduce to about half.

Cedar Planked Smoked Salmon
BGE – Cedar Planked Smoked Salmon
BGE - Cedar Planked Smoked Salmon

Raging River Cedar Planked Smoked Salmon

Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

This is a deliciously cedar planked smoked salmon that has an excellent honey balsamic glaze to top it off.

Ingredients

  • 1 rub Raging River (By Dizzy Pig)
  • 1 each Cedar Plank (Soaked in water)
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Honey
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Crushed Red Pepper

Instructions

  1. Submerge the cedar plank in water and let it soak to prevent it from catching fire.
  2. Put a generous even coat of Raging River rub on all sides of the Salmon.
  3. While the salmon is absorbing the rub start up the Big Green Egg and get it dialed into about 300 degrees. This is an indirect cook so the plate setter / conv"egg"tor should be inserted with the feet facing up.
  4. Once the BGE is dialed in set the salmon on the cedar plank and place the plank on the grill grate. Cook the salmon until it reaches 135 degrees.
  5. While the salmon is cooking it is time to make the honey balsamic glaze. In a small pot add the balsamic vinegar, brown sugar, soy sauce, honey, minced garlic and crushed red pepper. Cook over medium to high heat for about 6 minutes.
  6. Once the salmon reaches 135 degrees baste the salmon with the honey balsamic glaze and continue to cook it until it reaches 145 degrees in which it is ready to enjoy.

Notes

It is recommended to use a drip pan or put foil over the plate setter / conv”egg”tor to help keep it clean when the salmon is basted with the balsamic vinegar marinade.

Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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