Cedar Planked Honey Glazed Salmon with Grilled Lemon Butter Asparagus

Big Green Egg

Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager This recipe was inspired by Big Green Egg Citrus & Herb Seasoning

PREP TIME

EGG TEMP

400°F/204°C

COOK TIME

SERVINGS

Ingredients

Main

4 7-8 oz. (114 g) salmon fillets, skin on
Big Green Egg Citrus and Herb Seasoning
Salt and pepper to taste
2 Western Cedar Grilling Planks

Glaze

1/2 cups (120 ml) honey
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1/4 cups (60 ml) Worcestershire sauce
1 teaspoon (5 ml) black pepper
1/2 teaspoons (2.5 ml) kosher salt
1 teaspoon (5 ml) cayenne pepper

Grilled Lemon Butter Asparagus

1 bunch asparagus (bottoms trimmed)
Extra virgin olive oil
Salt and pepper to taste
4 tablespoons (60 ml) unsalted butter
1/2 teaspoons (2.5 ml) lemon zest
2 tablespoons (30 ml) lemon juice

Instructions

Main

Step 1

Set the EGG for direct cooking at 400°F/204°C.

Step 2

Soak the planks in water, or 1/2 water and 1/2 Chardonnay, using a weight to fully submerge the plank.

Step 3

If cooking a whole side of salmon, cut off the neck end (about 1 1/2 inch (4 cm)) and the tail end (about 3 inch (8 cm)) 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Brush with honey glaze the last 2-3 minutes. Grill the salmon to an internal temperature of 125°F/51°C for medium-rare, 135°F/57°C for medium, or 145°F/62°C for well-done, checking with a food thermometer for your preferred level of doneness. Remove and brush one more time with the glaze.

Glaze

Step 1

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

Grilled Lemon Butter Asparagus

Step 1

Set the EGG for direct cooking at 400°F/204°C.

Step 2

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.

Step 3

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.

Step 4

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

Instructions

Main

Set the EGG for direct cooking at 400°F/204°C.
Soak the planks in water, or 1/2 water and 1/2 Chardonnay, using a weight to fully submerge the plank.
If cooking a whole side of salmon, cut off the neck end (about 1 1/2 inch (4 cm)) and the tail end (about 3 inch (8 cm)) 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. Grill the salmon to an internal temperature of 125°F/51°C for medium-rare, 135°F/57°C for medium, or 145°F/62°C for well-done, checking with a food thermometer for your preferred level of doneness. Remove and brush one more time with the glaze.

Glaze

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

Grilled Lemon Butter Asparagus

Set the EGG for direct cooking 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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