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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

BBQ Copper River Sockeye

Austin SmokerAustin Smoker Posts: 1,467
edited June 2012 in EggHead Forum
Been making this recipe in the oven for years and finally decided to make it walk the plank in the egg! 

Soaked a cedar plank for 4 hrs: 

Cut the filet into 4 6 oz portions: 

Marinated for an hour in 8 oz of pineapple juice, 2 oz lemon juice and 1 Tbsp Soy sauce: 

The rub is Brown Sugar, Chili Powder, Cumin, Lemon Zest, Cinnamon, and salt: 

Planked and rubbed: 

Onto a 400 degree egg, raised direct: 

End product after 14 minutes (Poteet Strawberry salad and grilled veggies to round things out) with a side of Lamarca Prosecco! 

I'll never do it in the oven again...the cedar plank added a nice note and the egg locked in everything good and healthy about fresh salmon.

Healthy all week......ribs tomorrow!!


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