Wood-Planked Salmon Bon Bons | Backyard Smoke Show
If you want to impress guests without stressing in the kitchen, these Cedar-Planked Salmon Bon Bons are exactly what you need. They’re flavorful, visually stunning, and incredibly simple to prepare. The Big Green Egg gives you the perfect setup to cook these bite-sized salmon cubes with just the right balance of smokiness, tenderness, and flair.
They look gourmet, taste amazing, and take just a few simple steps to prepare. Whether you’re planning a dinner party or just treating yourself to something special, this is a dish that delivers.
What Makes This Recipe Special
Salmon bon bons are more than just grilled fish. They’re marinated cubes of salmon, grilled over soaked cedar planks for a subtle smoky flavor, and finished with bright, bold toppings. The marinade infuses each piece with umami, citrus, and heat, while the toppings bring texture, color, and contrast. It’s a complete experience in a single bite.
Ingredients
- Side of salmon, skin removed and cut into 1-inch cubes
- 3 to 4 mini sweet red, orange, and yellow peppers, thinly sliced
- Scallions, thinly sliced (include the green tops)
- Pickled ginger
- 1 cup Japanese mayo
- Soy sauce
- Sesame oil
- Prepared wasabi
- 4 fresh limes
- Salt and pepper to taste
EGGcessories
- Large Big Green Egg
- ConvEGGtor
- Two cedar planks
How to Make It
Step 1: Prep the Marinade and Salmon
In advance, cut the salmon into ten evenly sized cubes. Slice the scallions and sweet peppers thin. Set aside about ten rings of scallions and peppers for garnish, and store them in the fridge. Cut the limes into slices and finely chop a few sprigs of cilantro (optional for garnish).
In a bowl, mix soy sauce with a small amount of prepared wasabi to create a marinade. Add lime slices and some of the scallions and peppers. Roll the salmon cubes through the marinade and place them in the fridge to marinate for about two hours.
Step 2: Set Up the Big Green Egg
Set up your Egg for indirect cooking with the convEGGtor in place. Preheat to 400°F and allow it to stabilize. Meanwhile, soak your cedar planks in water for at least 30 minutes. This helps prevent burning and allows the planks to release a subtle cedar aroma while cooking.
Step 3: Grill the Salmon
Once the salmon has marinated and your planks are soaked, place the cubes on the cedar planks and transfer them to the Egg. Cook for 20 to 30 minutes, or until the internal temperature of the salmon reaches 140°F.
Remove the planks from the grill and let the salmon rest for about two minutes.
Step 4: Add the Finishing Touches
Squeeze fresh lime juice over the salmon, drizzle with soy sauce, and top with your reserved scallions, sweet pepper rings, and a bit of pickled ginger. Add a light drizzle of Japanese mayo on each cube for creaminess and flavor.
Step 5: Serve
Serve the salmon directly from the plank or transfer to a serving platter. These make excellent appetizers, shared starters, or light entrees. Serve immediately while the salmon is still warm and the toppings are fresh.
Why This Works on the Big Green Egg
The Big Green Egg excels at precision and flavor. With the convEGGtor in place, you create a gentle baking environment that lets the cedar planks smolder without catching fire. This gives the salmon a woodsy aroma that pairs beautifully with the soy and lime.
Cooking salmon on soaked cedar over charcoal enhances the natural oils in the fish and creates a perfect balance between delicate texture and bold flavor.
Tips for Success
- Use uniform cuts so the salmon cooks evenly
- Don’t skip the marinade — it adds depth and prevents the salmon from drying out
- Soak cedar planks fully to get that aromatic smoke without flare-ups
- Use an instant-read thermometer to hit exactly 140°F for perfect doneness
- Add toppings after cooking so the fresh ingredients stay bright and flavorful
Final Thoughts
These Cedar-Planked Salmon Bon Bons bring together everything great about summer grilling. They’re fresh, flavorful, easy to prepare, and make an unforgettable presentation. Whether you're showing off at a cookout or elevating a weeknight dinner, this recipe gives you the perfect mix of wow factor and simplicity.
Fire up your Big Green Egg, grab a cedar plank, and let the salmon do the rest.
