Big Green Egg Grilled Salmon Recipe: Cedar-Plank Infused with Lemon-Dill

Cedar-plank grilling transforms salmon into a smoky, aromatic masterpiece on the Big Green Egg. The wood infuses delicate flavor while protecting the fish from direct heat.

I developed this method after years of perfecting my smoke-cooking technique, blending professional precision with backyard tradition. The lemon-dill combination cuts through the richness, creating a balanced, restaurant-quality dish.

The result is tender, flaky salmon with a subtle cedar kiss and bright citrus notes. It’s the kind of dish that impresses without requiring advanced skills.

Serve with grilled vegetables or a crisp white wine for a complete meal. This technique works every time.

Ingredients for Big Green Egg Grilled Salmon

Cedar plank, salmon, and a handful of bright flavors create this showstopper dish.

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The cedar plank is non-negotiable here. Western Red Cedar is the gold standard—untreated, food-grade only. Find them at Williams Sonoma or grilling specialty stores. Soak it for at least 2 hours before use. For the salmon, wild-caught center-cut fillets hold up best to the heat. Look for vibrant color and a mild scent at Whole Foods or your local fishmonger.

No fresh dill? Dried dill at one-third the amount works, but fresh delivers that bright, clean flavor. Out of Dijon? Whole-grain mustard adds texture. The honey can be swapped for maple syrup if you prefer. For the wine, any dry white works—Sauvignon Blanc or Pinot Grigio are solid choices. Skip the cooking wine; it’s too salty.

Prep the salmon just before grilling to maintain freshness. Leftovers? Rare, but they keep for 2-3 days in the fridge. Reheat gently to avoid drying. The cedar plank can be reused 2-3 times if cleaned and re-soaked properly. Store unused planks in a dry place.

Step-by-Step Instructions for Cedar-Plank Grilled Salmon

Here’s the method to achieve perfectly flaky, aromatic salmon with minimal effort.

Step 1: Prepare the Cedar Plank and Salmon

Soak the Western Red Cedar Plank in water for 1-2 hours to prevent burning during grilling. Meanwhile, pat the 1.5 lb Salmon Fillets dry with paper towels to ensure proper seasoning adhesion.

In a small bowl, whisk together the 2 tbsp Extra-Virgin Olive Oil, 1 tbsp Dijon Mustard, 1 tbsp Honey, 1 tsp Sea Salt, 0.5 tsp Freshly Ground Black Pepper, and 1 tsp Lemon Pepper Seasoning until smooth. Brush this mixture evenly over the salmon fillets, coating all surfaces.

Zest and juice the 1 whole Fresh Lemon, reserving both for later use. Chop the 0.25 cup Fresh Dill finely, removing stems, and mince the 3 cloves Garlic Cloves.

Step 2: Season and Infuse the Salmon

Sprinkle the chopped dill and minced garlic evenly over the glazed salmon fillets, pressing gently to adhere. The lemon zest can also be sprinkled over the top at this stage for added brightness.

Place the seasoned salmon fillets skin-side down on the soaked cedar plank. Drizzle any remaining glaze from the bowl over the top. This step ensures every bite carries the vibrant flavors of lemon, dill, and garlic.

Step 3: Grill the Salmon on the Big Green Egg

Preheat your Big Green Egg to 375°F for indirect cooking. Place the cedar plank with the salmon on the grill grates, close the lid, and cook for 15-20 minutes. The salmon is ready when it reaches an internal temperature of 145°F and flakes easily with a fork.

During the last 5 minutes of grilling, baste the salmon with the 0.25 cup White Wine and a squeeze of the reserved lemon juice. This adds moisture and enhances the cedar-infused aroma. Watch for the edges of the salmon to turn opaque and the surface to develop a light golden crust.

Step 4: Rest and Serve

Carefully remove the cedar plank from the grill and transfer the salmon to a serving platter. Tent loosely with foil and let it rest for 5 minutes to allow the juices to redistribute.

Garnish with additional fresh dill and lemon wedges if desired. The cedar plank imparts a subtle smoky flavor that complements the bright lemon and herbal dill perfectly. Serve immediately while warm for the best texture and flavor.

Pro Cooking Tips for big green egg grilled salmon

Plank Preparation

Soak your Western Red Cedar Plank for at least 2 hours—I often do this overnight for deeper water penetration. Weight it down in a large container to ensure full submersion. This prevents flare-ups and extends the plank’s life for 2-3 uses. 🌡️

Temperature Control

Set your Big Green Egg for indirect heat at 375°F. Use the convEGGtor with legs up for even airflow. I check the dome thermometer with a ThermoWorks Smoke for accuracy—these eggs can run 25°F hot if you’re not careful.

Salmon Placement

Place the plank on the grill and close the lid for 5 minutes to preheat before adding the salmon. This prevents sticking and ensures a clean release. Position the fish skin-side down and resist the urge to move it.

Basting Technique

During the last 5 minutes, baste with dry white wine and lemon juice using a silicon brush. This builds a glossy, flavorful crust. Avoid over-basting—just 2-3 passes is perfect.

Doneness Check

Use an instant-read thermometer to check for 145°F internal temperature at the thickest part. The flesh should pull apart easily with a fork. On my first try, I pulled it early at 140°F—it finished cooking while resting. 💡

Resting Time

Let the salmon rest 5 minutes on the plank before serving. This lets the cedar aroma deepen while juices redistribute. I like to garnish with extra dill and a squeeze of fresh lemon right before plating.

Frequently Asked Questions