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This BGE – Cedar Planked Salmon is mouth watering, super easy and quick to make. Thanks to Dizzy Pigs Raging River rub and Malcom Reed’s, from howtobbqright.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.
- 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
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.
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.
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
Fire up the BGE and get it dialed into right around 300 degrees.
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
Remove the cedar plank from the water and place the salmon directly on it.
After putting the cedar plank on the grill I put a probe in the thickest part of the salmon.
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.
This is a deliciously cedar planked smoked salmon that has an excellent honey balsamic glaze to top it off.
- 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
- Submerge the cedar plank in water and let it soak to prevent it from catching fire.
- Put a generous even coat of Raging River rub on all sides of the Salmon.
- 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.
- 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.
- 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.
- 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.
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.