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Salmon is a staple on the grill, but it can easily become repetitive if you don’t vary your technique. One of my favorite ways to elevate this fish is by using a cedar plank on the Big Green Egg. This method allows the salmon to gently steam on the wood, absorbing a subtle cedar aroma while staying incredibly moist.

For this cook, I looked at what I had on hand and decided to lean into the savory depth of Red Miso for a marinade. The saltiness of the miso against the smoky cedar created a profile that was restaurant-quality but incredibly easy to achieve at home.

Now sit back, grab a glass of your favorite Chardonnay, and enjoy this guide to making Cedar Plank Miso Salmon on the Big Green Egg.

Step 1: Gathering the Ingredients
Step 2: Mixing the Marinade
Step 3: The Marinating Process
Step 4: Big Green Egg Setup and Plank Preparation
Step 5: The Cook Begins
Step 6: The Side Dish—Spiralized Zucchini and Squash
Step 7: The Final Cook and Internal Temperature
Step 8: The Rest, Plating, and Serving
Cedar Plank Miso Salmon on the Big Green Egg Recipe

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Step 1: Gathering the Ingredients

To build the foundation for this dish, I pulled together a lineup of ingredients that balance salt, acidity, and sweetness. The star, of course, is a fresh 2-pound piece of salmon, which provides enough surface area to soak up the bold flavors of the marinade.

For the Miso Marinade, you will need:

Red Miso: The base that provides that deep, savory umami punch.
Aromatics: Freshly grated ginger and minced garlic.
Liquid Gold: A blend of vegetable oil, toasted sesame oil, and soy sauce.
Balance: Rice vinegar for a hit of acidity and honey to help with caramelization.
The Garnish: White sesame seeds for a bit of crunch and visual appeal.

By using red miso instead of white, you get a more robust flavor that stands up beautifully to the smoky environment of the Big Green Egg and the aroma of the cedar.

Step 2: Mixing the Marinade

Once the ingredients were prepped, it was time to build the glaze. This marinade acts as both a flavor infuser and a lacquer that will caramelize under the heat of the Big Green Egg.

I mixed all the ingredients together, excluding the sesame seeds and the salmon, to form the marinade.

The Consistency: By whisking the red miso with the rice vinegar and oils first, you ensure a smooth, emulsified liquid. Miso can be thick, so taking an extra minute to blend it thoroughly prevents any salty clumps from ending up on the fish.
Saving the Garnish: We keep the white sesame seeds separate for now. Adding them at the very end ensures they stay crisp and provide that perfect visual pop against the dark, rich glaze of the cooked salmon.

Step 3: The Marinating Process

With the miso glaze ready, it is time to let the salmon absorb those bold flavors. I opted to keep the skin on for this cook, as it provides a natural barrier and makes handling the fish on the plank much easier.

I placed the salmon in a baking dish, covered it thoroughly with the marinade, and let it sit in the refrigerator for 2 hours.

The Two-Hour Window: While some quick marinades only need 30 minutes, giving this miso blend two hours allows the ginger, garlic, and soy to really penetrate the thickest parts of the fillet.
Skin-On Benefits: Keeping the skin on during the marinating and cooking process helps the salmon hold its shape. It also adds an extra layer of moisture protection while the fish steams on the cedar.

Step 4: Big Green Egg Setup and Plank Preparation

Preparation of the cooking surface is just as important as the marinade itself. To get that signature cedar aroma, you need the wood to be reactive to the heat before the fish even touches it.

I preheated the Big Green Egg to 400°F. Once the temperature was stable, I placed the soaked cedar planks on the raised grid for three minutes, then flipped them over to receive the salmon.

The Pre-Heat: Setting the Egg to 400°F provides enough heat to start the steaming process immediately. Using a raised grid keeps the planks high enough away from the coals to prevent them from igniting while still providing plenty of thermal energy.
The Flip: Toasting the “presentation side” of the plank for three minutes is a pro move. It sterilizes the wood and starts the release of those essential cedar oils. When you flip the plank and lay the salmon down on that hot, aromatic surface, the flavor infusion begins instantly.

Step 5: The Cook Begins

With the cedar planks toasted and aromatic, it was time to get the fish on the heat. The combination of the hot wood and the 400°F environment in the Big Green Egg creates the perfect convection for this recipe.

I placed the marinated salmon on the preheated cedar planks and let it cook while I started preparing the vegetables.

The Sizzle: Placing the cold, marinated fish onto the pre-toasted planks starts the steaming process immediately. As the moisture from the soaked wood heats up, it gently cooks the salmon from the bottom up while the Big Green Egg’s dome heat carmelizes the miso glaze from the top down.
Efficiency: Because the Big Green Egg holds such steady temperature, this part of the cook is relatively hands-off. This gave me the perfect window to prep and grill some seasonal greens to pair with the rich, umami flavors of the miso.

Step 6: The Side Dish—Spiralized Zucchini and Squash

While the salmon was soaking up the cedar smoke, I fired up the MiniMax Big Green Egg to whip up a fresh, vibrant side dish. Spiralizing the vegetables creates a great presentation and allows them to cook quickly and evenly.

I spiralized the zucchini and squash, tossed them with garlic and olive oil, and cooked them in a perforated veggie basket over direct heat for about 10 minutes.

The MiniMax Advantage: Having a second, smaller Egg is perfect for sides. It allows you to maintain high direct heat for the vegetables without interfering with the delicate steaming process of the salmon on the larger grill.
The Perforated Basket: Using a veggie basket is a game changer for spiralized greens. The perforations allow the direct flame to kiss the vegetables and provide that signature charcoal flavor while ensuring the thin “zoodles” don’t fall through the cooking grid into the fire.
Quick Sauté: Because the strands are thin, they only need a few minutes to soften while retaining a bit of crunch. The garlic and olive oil create a simple, clean flavor profile that perfectly complements the rich, savory depth of the miso salmon.

Step 7: The Final Cook and Internal Temperature

The beauty of the Big Green Egg is its ability to maintain a steady environment, which is crucial for delicate proteins like fish. After about 20 minutes on the cedar plank, the salmon had absorbed the perfect amount of wood aroma and the miso glaze had set beautifully.

I let the salmon cook for about 20 minutes, or until the internal temperature measured 130°F.

Precision Timing: While 20 minutes is a good guideline at 400°F, using an instant-read thermometer is the best way to ensure success.
The 130°F Sweet Spot: Pulling the salmon at 130°F allows for carryover cooking while the fish rests. This results in a final temperature of around 135°F, which is the gold standard for moist, flaky salmon. If you wait until it hits 145°F on the grill, the fish can quickly become dry and chalky.
The Glaze: By this point, the honey and miso in the marinade should have caramelized into a rich, mahogany lacquer that clings to the salmon.

Step 8: The Rest, Plating, and Serving

Giving the salmon a brief rest is essential for allowing the juices to redistribute and for the heat to stabilize throughout the fillet. This step is the difference between a good piece of fish and a great one.

I pulled the salmon off the Big Green Egg and let it rest for 10 minutes before slicing and serving it alongside steamed jasmine rice and the spiralized veggies.

The Rest: Letting the salmon rest for 10 minutes completes the carryover cooking, ensuring the fillet is uniformly cooked and incredibly tender. It also prevents the juices from running out onto the cutting board when you slice it.
Plating: I garnished the salmon with a sprinkling of the toasted white sesame seeds for a final touch of crunch and visual contrast. Plating it over a bed of fragrant jasmine rice helped to soak up any remaining miso glaze.
The Final Experience: The result was a harmonious blend of smoky cedar, savory-sweet miso, and fresh, crispy vegetables that made for a truly memorable meal.

Cedar Plank Miso Salmon on the Big Green Egg

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