Cedar Plank Grilled Salmon

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This is a modification of a recipe found on the BGE website. It’s rich, smokey and succulent, especially good with wild caught salmon. You must try it.



  • Salmon fillets (with skin on), 4 to 5 ounces per serving
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 1/3 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 cloves garlic, crushed
  • 2 tbsp butter, melted
  • 2 tbsp maple syrup
  • Your favorite commercial or homemade dry BBQ rub, to taste



Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to dissolve sugar. Pour into a zippered-top plastic bag and add salmon. Marinate in the refrigerator for 3 to 6 hours.

After marinating, allow the salmon to stand at room temperature for 30 minutes before grilling, then pat dry with a paper towel.

Mix together the butter and maple syrup and brush over entire surface of the salmon. Sprinkle with a liberal amount of BBQ rub.

Set the EGG® up for direct cooking at 350°F, place the salmon on a fish grid and cook for 15 to 20 minutes. Salmon is done when a knife inserted in the fillet slides in easily with no resistance and flesh is no longer opaque.

Remove salmon; using a clean brush, brush on any remaining maple syrup/butter mixture and wrap in foil for 5 to 10 minutes before serving.

Yield: 2-3 people

Time: 4 hours

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