Cedar-Plank Miso-Glazed Salmon

Name: Cedar-Plank Miso-Glazed Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: BBQ and grilling
Ingredients: 4 fillets skin-on salmon fillets; 3 tbsp white miso paste; 2 tbsp honey; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 1 clove garlic clove, minced; 1 tbsp toasted sesame oil; 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 1 fresh lime; 1 cedar grilling plank

Silky salmon fillets smoked gently on a cedar plank and brushed with a caramelized miso-ginger glaze: sweet, savoury, and rich with woodsy aroma.

Time: 30 min
Servings: 4
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

Submerge a cedar plank in cold water and weigh it down for at least 1 hour to prevent flare-ups on the grill.
1 hour
Whisk together white miso, honey, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl until smooth and glossy.
Pat the salmon fillets dry with paper towel and brush both sides lightly with toasted sesame oil, then season with a pinch of salt.
Preheat the grill to medium-high (around 400°F / 205°C) and place the soaked plank directly on the grates; close the lid for 3-4 minutes until the plank begins to smoke lightly and crackle.
3-4 minutes
Arrange the salmon fillets skin-side down on the hot plank and brush the tops generously with the miso glaze.
Close the lid and grill for 12-15 minutes, brushing with more glaze halfway through, until the salmon flakes gently with a fork and reaches 125°F (52°C) internal temperature.
12-15 minutes
If more colour is desired, briefly slide the fillets off the plank onto the grates for 30 seconds to caramelize the glaze: watch closely to avoid scorching.
Transfer to a platter, sprinkle with sliced green onions and toasted sesame seeds, and finish with a squeeze of fresh lime.

Chef's tip

Pull the salmon off the grill when it hits 125°F (52°C): carry-over cooking will bring it to a perfect silky medium as it rests, avoiding the chalky texture of overcooked fish.