Firecracker Salmon
Apple Cider Pepper Spread glazed sockeye salmon, cooked on a cedar plank on the Big Green Egg.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
15minutes 2hours
Ingredients
  • 1filet Sockeye Salmon
  • 1/4cup Unicoi Preserves Apple Cider Pepper Spread
  • 1dusting Meat Church Honey Hog Spice Rub
  • 1Tablespoon olive oil
  • 2cups Apple Cider
  • 1 Western Red Cedar plank
Instructions
Prepare your Salmon
  1. 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
  1. 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.
Cooking Instructions
  1. 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.