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Big Green Egg Cedar Plank Miso Salmon
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Cedar Plank Miso Salmon on the Big Green Egg

This recipe for Cedar Plank Miso Salmon on the Big Green Egg is easy and packed with flavor.
Prep Time15 minutes
Cook Time30 minutes
Marinating time:3 hours
Total Time3 hours 39 minutes
Course: Main Course, Seafood
Cuisine: Asian, Seafood
Keyword: Big Green Egg, cedar plank, salmon, Seafood
Servings: 4
Author: The BBQ Buddha

Equipment

  • 2 cedar planks soaked for 1-hour

Ingredients

Salmon Ingredients:

  • 2 pounds salmon fillet skin on
  • 1/4 cup red miso
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp canola oil
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • Sesame seeds and green onions for garnish

Side Dish Ingredients:

  • 2 medium zucchini spiralized
  • 2 medium yellow squash spiralized
  • 2 tbsp Olive oil
  • 2 cloves Garlic minced
  • Salt and black pepper to taste

Instructions

  • Marinate the Salmon: Whisk together the miso, soy sauce, honey, rice vinegar, vegetable oil, sesame oil, ginger, and garlic. Place the salmon in a baking dish, coat thoroughly with the marinade, and refrigerate for 2 hours.
  • Soak the Plank: Soak the cedar planks in water for at least 1 hour to prevent them from burning quickly.
  • Preheat the Egg: Prepare the Big Green Egg for direct cooking at 400°F.
  • Toast the Plank: Place the soaked planks on the raised grid for 3 minutes, then flip them over.
  • Cook the Salmon: Place the marinated salmon on the hot planks and cook for approximately 20 minutes, or until the internal temperature reaches 130°F.
  • Prep and Cook the Veggies: Meanwhile, spiralize the zucchini and squash. Toss the spirals with olive oil, garlic, salt, and pepper. Place them in a perforated veggie basket and cook over direct heat on a MiniMax (or on a separate grate) for 10 minutes, or until tender-crisp.
  • Rest & Serve: Pull the salmon from the grill and let it rest for 10 minutes. Garnish with white sesame seeds, then serve alongside the grilled veggies and jasmine rice.