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We 'cracked open' our new Big Green Egg for its Inaugural Grill run over Memorial Day Weekend!! We chose Fresh Alaskan King Salmon to Cedar-Plank Grill... Even if you don't have a Big Green Egg - the marinade in the recipe was fantastic! and will test it out in oven and on smaller charcoal grill in the future...we did add just a touch of brown sugar to the marinade and added a few fresh chunks of pineapple marinated in a bit of honey and brown sugar to the salmon on the grill. Enjoy ~ Diane
Cedar-Planked Salmon with Honey Glaze
2 tablespoons extra-virgin olive oil
½ cup Dijon mustard
¼ cup honey
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1 teaspoon minced fresh thyme plus extra for garnish
2 pinches of brown sugar
Kosher salt and freshly ground black pepper, to taste
Pineapple chunks, soaked in a bit of honey and brown sugar, if preferred
4 (7-ounce) salmon fillets, skin on
Equipment: 2 cedar planks
Set the EGG for direct cooking.
Preheat the EGG to 400°F
Place the cedar planks in a pan, cover with water, and let soak for 1 hour.
Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl.
Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium.
Remove from the heat, garnish with thyme, and serve immediately.
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Diane Baker: Owner & Creator of Canning and Cooking at Home