Cedar Planked Honey Glazed Salmon with Grilled Lemon Butter Asparagus

Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager

This recipe was inspired by Big Green Egg Citrus & Herb Seasoning

Ingredients

  • 4 7-8 oz salmon fillets, skin on
  • Big Green Egg Citrus and Herb Seasoning
  • Salt and pepper to taste
  • 2 Western Cedar Grilling Planks

Instructions

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C. 

Soak the planks in water, or ½ water and ½ Chardonnay, using a weight to fully submerge the plank.

If cooking a whole side of salmon, cut off the neck end (about 1½ inches) and the tail end (about 3 inches) until the fish is an even thickness. Cut the thin part of the belly off as well. You can use these pieces for salmon dip, or grill separately. We do this to make sure all the filets cook evenly. Cut them to the size you want. 

Take out the Salmon and place on a plate. Rub with olive oil and season with Big Green Egg Citrus & Herb Seasoning.

Remove the plank from the water and place on the Egg for 3 minutes to heat.

Remove the plank and flip it over (Use BGE Pit Mitts), and place on a tray or cutting board as it will be hot.

Take salmon and place on the hot side of the plank.

Place on the EGG and close the lid. Cook 10-12 minutes.

Brush with honey glaze the last 2-3 minutes. Remove and brush one more time with the glaze, Internal temperature of the fish should be 145°F

Glaze Ingredients

  • ½ cup honey
  • 1 tbsp Dijon mustard
  • 2 tbsp lime juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 1 tsp cayenne pepper

Glaze Instructions

Mix all the ingredients together for the glaze and set aside. 

Grilled Lemon Butter Asparagus Ingredients

  • 1 bunch asparagus (bottoms trimmed)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 4 tbsp unsalted butter
  • 2 tsp lemon zest
  • 2 tbsp lemon juice

Grilled Lemon Butter Asparagus Instructions

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C.

Coat the asparagus with extra virgin olive oil and season with salt and pepper. Add the asparagus to the cooking grid and grill until slightly charred and fork tender.

Add the butter, lemon zest and lemon juice to the saucepot and place the pot on the cooking grid so that the butter melts while you grill your asparagus.

Remove the asparagus from the EGG to a platter; pour the butter sauce over the asparagus. Enjoy!

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