Salmon on the Big Green Egg
This is a Friday night favorite in our household.
My older brother, Linc first introduced us to this wonderful meal.
It goes great with a nice Pinot Noir!
The Egg is at 320 degrees
- Salmon steaks – skin on (about 8ounces in size works great)
- Olive Oil
- Old Bay Seasoning
- Wood Plank (s). Soaked. Prefer Alder wood but Cedar wood works fine
- Honey Maple Glaze Drizzle which requires: 1 cup maple syrup, 1 T of honey, and 2 T of brown sugar
- Pinot Noir: 1 750ml bottle. optional
The Process:
Soak the planks in water for a few hours prior to cooking.
Prep the Salmon ahead of time with liberal amounts of Olive Oil and Old Bay which is rubbed in well.
The salmon can be cooked either with platesetter in (indirect) or directly over the grate.
The wood planks can be reused if cooked indirectly, but probably not if using the direct method.
To make the Honey Maple Glaze Drizzle, mix up the ingredients in a sauce pan on the stove and heat.
To start, place the wood plank on the grate and warm it up until the whole plank dries up.
Then turn over the plank for preparation to cook on that side.
Start cooking the Salmon with the skin side up, as shown in the first picture below.
After a few minutes, turn over the salmon and finish cooking in that position. Note second picture.
The perfect time to remove the salmon is when it just starts to flake when pressed with tongs.
When topped off with the Honey Maple Glaze Drizzle, it’s quite tasty!
About Quasar