Raging River Cedar Planked Smoked Salmon on BGE

The BGE is a wood-fired grill that cooks salmon in its natural juices. Cooking it on the river by using live coals, this recipe comes with an abundance of rich and smoky flavours.

This recipe is a great way to grill salmon on cedar plank. The smokiness of the salmon pairs perfectly with the woodsy flavor of the cedar planks.

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This BGE – Cedar Planked Salmon is delectable and quite simple to prepare. Thanks to Dizzy Pigs Raging River rub and Malcom Reed’s Honey Balsamic Glaze from howtobbqright.com.

This BGE Cedar Planked Salmon dish includes these two Ingredients, as well as a superb cut of salmon smoked on the Big Green Egg.

Ingredients

• Raging River is a song by Dizzy Pig.
• 1 – Planks of Cedar
• Balsamic Vinegar, 1/4 cup
• a quarter cup of brown sugar
• 1 tablespoon soy sauce
• Honey, 2 teaspoons
• 1 teaspoon garlic, minced
• 1 teaspoon red pepper, crushed

How to Make Cedar Planked Smoked Salmon from Raging River

When I arrive home, the first thing I do is chop it into six pieces. I put two pieces in a sandwich bag, squeeze out all the air, and freeze them, then repeat for a third meal.

We just placed it in the fridge two days before cooking to thaw it, and it still tastes great.

Fill a dish halfway with water and place your cedar board in it. I also put a cup of water on top to completely immerse it.

Apply Dizzy Pig’s Raging River Rub liberally to all sides of the fish. If your salmon has skin, omit the rub on that side (it sometimes comes with it and sometimes it doesn’t; this particular chef didn’t have any skin on his).

It’s a good time to fire up the Big Green Egg since they will need to sit for around 30 minutes before cooking.

How to Prepare the Raging River Cedar Planked Smoked Salmon in the BGE

Start the BGE and set the temperature to roughly 300 degrees.

With one of the feet towards the rear, the ConvEGGtor may be inserted feat up. This is the hottest part of the smoker, and it will help disperse the heat more evenly. To catch any spills, I suggest covering a pizza pan with tin foil.

This chef is a tidy cook, although the glaze application may be untidy.

On the BGE, how to prepare the Raging River Cedar Planked Smoked Salmon

Remove the fish from the water and set it immediately on the wood board.

I poked a probe into the thickest portion of the fish after placing the cedar board on the grill.

It’s a good idea to start producing the glaze at this stage. Brush the honey balsamic glaze over the salmon after it reaches 135 degrees, shut the top, and cook until it reaches 145 degrees.

Pull it out as soon as it reaches 145 degrees, since you don’t want the fish to dry out. Enjoy!

How to Make the Honey Balsamic Glaze for the Cedar Planked Smoked Salmon from Raging River

In a small pot add the Balsamic Vinegar, Brown Sugar, Soy Sauce, Honey, Minced Garlic & Crushed Red Pepper. Cook over medium to high heat for about 6 minutes in which it should reduce to about half.

Cedar Planked Smoked Salmon (BGE)

 

35-minute prep time

45 minutes to prepare

1 hour and 20 minutes total

This is a fantastic cedar planked smoked salmon with a nice honey balsamic sauce on top.

Ingredients

• Raging River 1 rub (By Dizzy Pig)
• 1 plank of cedar (Soaked in water)
• 1 tablespoon balsamic vinegar
• a quarter cup of brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 1 teaspoon garlic, minced
• 1 teaspoon red pepper, crushed

Instructions

1. To keep the cedar plank from taking fire, submerge it in water and soak it.
2. Apply a thick layer of Raging River rub on all sides of the salmon.
3. Start the Big Green Egg and set the temperature to about 300 degrees while the salmon absorbs the rub. The plate setter / conv”egg”tor should be put with the feet facing up since this is an indirect cook.
4. Set the fish on the cedar plank and lay it on the grill grate after the BGE is set. Cook until the fish reaches 135 degrees.
5. The honey balsamic glaze may be made while the salmon is cooking. Combine the balsamic vinegar, brown sugar, soy sauce, honey, minced garlic, and crushed red pepper in a small saucepan. Cook for roughly 6 minutes over medium to high heat.
6. When the salmon reaches 135 degrees, baste it with the honey balsamic sauce and cook it until it reaches 145 degrees, at which point it is ready to eat.

Notes

When basting the salmon with the balsamic vinegar marinade, use a drip pan or cover the plate setter / conv”egg”tor with foil to keep it clean.

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