Firecracker Salmon is our patriotic themed dish this year. We used our Apple Cider Pepper Spread to glaze cedar planked salmon and jalapeno poppers and cooked it on our Big Green Egg. We used a western red cedar plank from our friends over at Pappy’s Cooking Planks. We served this with cream cheese stuffed, bacon wrapped jalapeno poppers that we cooked on a separate plank. We glazed the poppers too, because why not?
Apple Cider Pepper Spread glazed sockeye salmon, cooked on a cedar plank on the Big Green Egg.
Soak your cedar plank in apple cider for at least two hours. While your plank is soaking, drizzle the salmon filet with olive oil and dust with spice rub. Cover salmon with plastic wrap and refrigerate until ready to grill.
Prepare your Big Green Egg
Prepare your Big Green Egg for direct cooking, and adjust your daisy wheel and vent to maintain 350 degrees. Place your cedar plank on the grate and allow it to preheat for 1 minute.
Place the salmon filet skin side down on the cedar plank. After 5 minutes of cooking, brush the salmon with the Apple Cider Pepper Spread. Cook the fish until the internal temperature is 145 degrees. The total cooking time will depend on the size and thickness of your filet. Total cooking time for our filet was 14 minutes.