BGE Cedar Plank Salmon

Food

BGE Cedar Plank Salmon

Wood, bourbon and the north Atlantic — twenty minutes to something remarkable

Prep 150 min
Cook 20 min
Servings 4
Equipment bge
Cedar plank cooking belongs, in origin, to the Indigenous peoples of the Pacific Northwest, who cooked salmon on alder and cedar planks beside open fires for thousands of years before anyone thought to write it down. The technique survived because it is correct: the fish sits above the heat, sheltered from direct flame, while the wet wood beneath it smokes and steams simultaneously. The result is a piece of salmon that is neither grilled nor baked but something better than either — yielding, aromatic, carrying a subtle wood smoke that doesn't shout. The Big Green Egg, with its ceramic dome and precise temperature control, is an ideal vessel for this. Unlike a kettle grill, it holds its temperature with enough consistency that you can walk away for fifteen minutes without anxiety. The dome traps the cedar smoke, which circulates around the fish in a way an open fire cannot manage. The glaze — bourbon, maple, Dijon, a little soy — is a North American logic that happens to be genuinely excellent. The sweetness caramelises against the heat; the bourbon adds depth; the mustard ties it to the fish with a slight sharpness. It is a glaze you will use for other things once you've made it once. The only unconditional requirement: soak the plank for at least two hours. A dry plank in a 200°C environment is a fire, not a cooking method.

Scale Recipe

1 10 20

Instructions

0/7 complete

Soak the plank

Submerge the cedar plank in cold water with a weight on top to keep it submerged. Soak for a minimum of 2 hours; 4 hours is better. A properly soaked plank will smoke, not burn.

Note: prepTime includes soaking time. Active cooking prep takes 20 minutes.

Make the glaze

Combine bourbon, maple syrup, Dijon, soy sauce, ginger and garlic in a small saucepan. Bring to a simmer over medium heat and reduce for 4–5 minutes until slightly thickened and glossy. Add the apple cider vinegar, taste, and adjust. It should be sweet, sharp and complex. Set aside to cool slightly.

Prepare the salmon

Pat the salmon dry with paper towels. Season lightly with salt and pepper on both sides.

Set up the BGE

Configure the Big Green Egg for direct/indirect cooking at 200°C (400°F). You want the plank on direct heat to generate smoke, but the salmon cooking via convection, not direct flame.

Pre-heat the plank

Place the soaked plank directly over the coals. After 3–4 minutes, it will begin to smoke and crackle lightly. This is correct. Using heat-resistant gloves or tongs, flip the plank.

Cook the salmon

Place the salmon skin-side down on the smoking side of the plank. Brush generously with the glaze. Close the BGE lid and cook for 15–20 minutes, brushing with glaze twice more during cooking. The salmon is done when it reaches 52°C (125°F) internal at the thickest point — still translucent at the very centre, flaking at the edges.

If the plank starts to char heavily at the edges, keep a water spray bottle nearby to dampen any flames.

Serve on the plank

Bring the entire plank to the table. Scatter fresh dill or chives over the fish. Finish with a few flakes of salt and lemon wedges on the side. The plank holds heat well and presents beautifully.
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