½ cup Dijon mustard
¼ cup honey
1 tablespoon balsamic vinegar
2 tablespoons grated orange zest
1 teasppn minced frech thyme plus extra for garnish
2 tablespoons extra virgin olive oil
4 ( 7 ounce) salmon fillets, skin on
kosher salt and freshly ground black peper
2 cedar planks
This is a Dutch website, but I know we had a lot of Big Green Egg friend all over the world. So I will post my BGE recipes also in English for them :-)
Set the Egg for direct cooking with the porcelain coated grid.
Preheat the Egg to 400'F
Place the planks in a pan, cover with water and soak for a hour.
Whisk the mustard, honey, balsamic vinagar, orange zest and a teasppon thyme togheter in a small bowl.
Place the cedar planks on the grid, close the lid of the Egg and preheat for 3 minutes. Open the lid and turn the planks over. Brush them with the olive oil and place two salmon filets on each plank.
Season the salmon filets with salt en pepper and bruch generously with the honey glaze.
Close the lid of the Egg. Cook the salmon for 12-15 minutes for medium.
Grilling on a cedar plank infuses the salmon with a woody, smoky flavor while keeping the fish moist.
* My salmon filets where 5 ounce each, I cooked them for 8 minutes, they where perfect!!
* The recipe gives too much glaze (my opinion)
: 15 minuten + opwarmen van je BGE
: Cookbook: Big Green Egg, Celebrating the World's best Smoker & Grill