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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Copper River Salmon

Peter WengertPeter Wengert Posts: 1
edited November -1 in Seafood


Salmon Filet - Cut it up to seving size for each person
Cedar/Alder Plank - Costco has 6 for $7
Apple or Alder Chips
1/2 Stick Butter
1/4 Cup of Brown Sugar



Get Egg up to 200-250 degrees with Place Setter and wood chips.
Soak your chips and plank in water (Can do for 5 minutes or 1 hour)
Cut up Salmon filet into the right proportions for your guests.
Put Salmon on plank

Put 1/4 cup brown sugar and 1/2 stick butter in microwave until butter is melted, usually 20-30 seconds.  Stir to mix them together to get a liquid carmel.

Brush or spoon Filets with butter/brown sugar mixture, but don't use all of it.

Put plank with Salmon on the egg.
Close Egg for 7 minutes and then check on it.
Salmon should have white fatty, bubbly substance on it. 
Check salmon with a fork to see if it flakes.
Close Egg for another 7 minutes, but check from time to time for flakiness.  Don't dry it out.
Take it off when it is ready, peel the skin off, top with butter/brown sugar on top and Serve.

After 7 minutes, take salmon off the plank and put skin down on the grill.  Cook for 5 more minutes to crisp the skin on the bottom, flip it over on the grill, peel the skin off the bottom with a fork, flip back over for 1-2 more minutes.  This will get rid of the white fat/slime that comes from the plank.




Enjoy, but don't dry it out or overcook it. When you check for flakiness, it should slide apart between layers.

Number of Servings: 4-8

Time to Prepare: 10 minutes

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