The Big Green Egg cooks fish amazingly well, locking in moisture and giving you the control to cook it perfectly.

Cooking fish on a plank allows the fish to take on the flavour of the wood. Some people will tell you it’s because the plank smoulders and the smoke flavours the meat, some will say it’s because the steam released from the soaked plank add the flavour, either way it tastes fantastic.

This method of cooking salmon can also be used with other types of fish so give it a go with cod or sea bass.

The planks should last a few uses before you need to replace them. Don’t get your BBQ too hot though, it will burn through the planks much faster. Have a go cooking with your Egg setup indirectly if you just want to see if it is the steam adding the flavour.

Method

1. Soak your plank in a baking tray of water. You might want to weigh it down with a plate. Soak it for at least an hour.
2. Set up your Egg for a direct cook at 200°C with just the stainless steel grid.
3. Pop the plank on the Egg with the side you will put the fish on facing down. This is just to dry the surface so 2 minutes will be plenty.
4. Take the plank out of the Egg and put your fish on the dried side of the plank, skin side down.
5. Place some of the lemon and lime slices on your salmon and season if you like.
6. Place the plank in the Egg and cook for about 8-10 minutes. You can tell when it’s done as it will start to flake when you prod it with a finger.

Notes

Please make sure you place the plank onto a heat proof surface when you take it off the BBQ, it may be smouldering on the bottom. DO NOT place it on a wooden table or chopping board, it could burn or set it on fire.

You can buy smoking planks from Amazon here.