Cedar-Planked Miso Salmon Grilled on a Big Green Egg

Salmon is a classic for the grill, but it can feel routine if you use the same approach every time. One way to lift the dish is to cook it on a cedar plank in a Big Green Egg. The plank lets the salmon steam gently on the wood, picking up a subtle cedar aroma while remaining moist and tender.

For this version I chose a savory red miso marinade. The miso’s salty, umami depth pairs beautifully with the cedar smoke, producing a restaurant-quality result that’s simple to make at home.

Pour a glass of your favorite Chardonnay and follow this step-by-step guide to Cedar Plank Miso Salmon on the Big Green Egg.

Step 1: Gathering the Ingredients

This recipe balances salt, acidity, and a touch of sweetness. The centerpiece is a fresh 2-pound salmon fillet, skin on, which soaks up the miso glaze and holds together on the plank.

For the miso marinade you’ll need:

• Red miso: for a deep, savory umami base.
• Aromatics: grated fresh ginger and minced garlic.
• Oils and seasoning: a mix of canola (or vegetable) oil, toasted sesame oil, and soy sauce.
• Balance: rice vinegar for brightness and honey for a touch of sweetness and caramelization.
• Garnish: toasted white sesame seeds and sliced green onions.

Red miso holds up well against smoke and high heat, lending a richer flavor than lighter miso varieties.

Step 2: Mixing the Marinade

Combine the miso, soy sauce, honey, rice vinegar, oils, ginger, and garlic to create a glaze that both seasons and forms a lacquer on the fish as it cooks.

Whisk everything together, leaving the sesame seeds and green onions aside until serving.

• Texture: Whisk the miso with the liquids first to create a smooth emulsion. Miso can clump, so take a moment to blend it fully for an even coating.
• Garnish timing: Keep the sesame seeds separate so they stay crisp and add visual contrast when you finish the dish.

Step 3: The Marinating Process

Place the skin-on salmon in a baking dish and coat it thoroughly with the miso glaze. Refrigerate to let the flavors penetrate.

Let the salmon marinate in the refrigerator for 2 hours.

• Why two hours: This gives the ginger, garlic, and soy time to season the thicker parts of the fillet for a more balanced flavor.
• Keep the skin on: The skin helps the fillet hold its shape on the plank and protects the flesh as it steams.

Step 4: Big Green Egg Setup and Plank Preparation

Preparing the cooking surface is essential. Soak cedar planks in water for at least an hour so they don’t burn, then preheat your Big Green Egg.

Preheat the Big Green Egg to 400°F. Place the soaked cedar planks on the raised grid for three minutes, then flip them before adding the salmon.

• Temperature: 400°F gives enough heat to start steaming and to caramelize the glaze without drying the fish.
• Toasting the plank: Briefly toasting the presentation side releases cedar oils and sanitizes the wood. Flipping the plank and placing the salmon on the hot surface begins flavor infusion immediately.

Step 5: The Cook Begins

Place the marinated salmon on the hot cedar plank in the preheated Egg. The heat from below and dome heat above work together to cook the fish evenly.

Set the salmon on the plank and let it cook while you prepare the side vegetables.

• How it cooks: Moisture from the soaked plank creates steam that cooks the salmon from below while the Egg’s heat caramelizes the miso on top.
• Hands-off cooking: The Egg maintains temperature well, so this stage is mostly hands-off, giving you time to finish sides.

Step 6: The Side Dish—Spiralized Zucchini and Squash

While the salmon cooks, prepare a light side. Spiralized zucchini and yellow squash cook quickly and present nicely alongside the rich fish.

Spiralize two zucchini and two yellow squash, toss with garlic and olive oil, and cook in a perforated veggie basket over direct heat for about 10 minutes.

• Quick and bright: Spiralized vegetables cook fast, keeping some texture and freshness to balance the miso salmon.
• Perforated basket: The basket lets heat and smoke reach the strands while preventing them from falling through the grate.

Step 7: The Final Cook and Internal Temperature

The Egg’s steady heat is ideal for fish. After about 20 minutes the salmon will have absorbed cedar smoke and the glaze will have caramelized.

Cook for roughly 20 minutes, or until the internal temperature reaches 130°F.

• Use a thermometer: Twenty minutes at 400°F is a guideline—an instant-read thermometer gives the best result.
• Target temp: Pulling the salmon at 130°F allows carryover to bring it to about 135°F, yielding moist, flaky fish. Cooking to 145°F risks dryness.
• Glaze result: The honey and miso should form a dark, glossy lacquer that clings to the fillet.

Step 8: The Rest, Plating, and Serving

Resting the salmon for a short time lets the juices redistribute and finishes carryover cooking, which improves texture and keeps the fish juicy.

Remove the salmon from the Egg and rest for 10 minutes before slicing. Garnish with toasted sesame seeds and serve with jasmine rice and the spiralized vegetables.

• Rest: Ten minutes prevents excess juices from running out and ensures even doneness from edge to center.
• Plating: A sprinkle of sesame seeds and sliced green onions adds crunch and color; serving over jasmine rice captures any remaining glaze.
• Flavor balance: The smoky cedar, savory-sweet miso glaze, and fresh vegetables combine for a balanced, memorable meal.