Maple Glazed Salmon on the Big Green Egg

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index, while honey is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is less salty.

Soak a cedar plank in water for about an hour before grilling.

Season the salmon fillets with garlic rub and a BBQ rub for color and flavor.

Heat the cedar plank on the grill for about 2 minutes until it starts to smoke.

Place the seasoned salmon fillets on the cedar plank and grill for about 10 minutes.

Prepare the glaze by mixing 1/4 cup of maple syrup with balsamic vinegar and additional garlic rub.

After 10 minutes, check the internal temperature of the salmon; it should be around 91-92°F.

Apply a light coat of the maple glaze on the salmon and grill for an additional 5-10 minutes until the internal temperature reaches 120-125°F.

Prepare the asparagus by breaking off the tough ends and seasoning with balsamic vinegar, salt, and pepper.

Grill the asparagus for about 5-10 minutes, timing it to finish when the salmon is done.

Plate the asparagus first, then add the salmon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens