Grilled Salmon Recipe on Big Green Egg with Honey Balsamic Glaze

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To grill Salmon, I start with 3 pieces of salmon filet weighing about 46oz each. For seasoning I’m using my Killer Hogs The BBQ Rub https://h2qshop.com/collections/kille... .

The brown sugar and citrus flavors in it really go great with salmon. Season all sides of the fish (skip the skin side) and let the salmon hang out at room temperature for about 30 minutes. This gives the rub enough time to pull some moisture out of the fish.

I’m using the Big Green Egg and a cedar plank to grill the salmon. You can use any grill to cook this recipe; just hold the temp steady at 300⁰. While the fish is resting soak the wood plank in water and fire up the grill.

After 30 minutes, place the salmon on the plank and center it on the cooking grate. Close the lid and set a timer for 20 minutes. While the fish is cooking it’s time to make the glaze. This is where even more flavor comes into the recipe.

Honey Balsamic Glaze:
¼ cup Brown Sugar
¼ cup Soy Sauce
¼ cup Balsamic Vinegar
2 TBS Honey
1 tsp Minced Garlic
1 tsp Crushed Red Pepper

In a small saucepot add Brown Sugar, Honey, Soy Sauce, Balsamic Vinegar, Garlic, and Crushed Red Pepper. Cook over medium high heat for 57 minutes until sauce reduces by half. It should have a syruplike consistency.

After 20 minutes, the salmon is getting close but it still needs a little more time. Brush each piece with the Honey Balsamic glaze and continue cooking for 10 more minutes. Salmon is done when it starts to flake, so use a fork or finger and feel one of the pieces. Get it off the grill as quick as it does or you’ll risk drying it out.

It’s ready to serve fresh off the grill and goes great with grilled vegetables, rice or a salad. The glaze really makes this dish and it’s packed with flavor. Give it a try the next time you fire up the grill.

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grilling salmon on big green egg