This is the second recipe in my “Salmon Series.” I am writing this series for a couple of reasons. First, I want you to get out there and grill! Secondly, I want to give you some easy recipes to show you that grilling great food doesn’t have to be hard. Of the recipes in the Salmon Series, this one for Miso Glazed salmon on a Cedar Plank is probably the most complex, and it’s still a snap.
What is Miso?
Miso is a japanese product made from soybeans. It’s most known for “miso soup,” but don’t let that be the only thing you use it for as it is brings the umami! Miso is mainly available in “colors.” White miso is the mildest, red miso is the strongest. There are other variations, but those are the two you see most in the States. This recipe uses white miso so as not to overpower the salmon. This simple glaze incorporates a great asian flair to the salmon, and is so full of flavor.
How to grill on a cedar plank-
First, soak the cedar planks for at least an hour (two is better.) Fill a large baking dish with water, lay in the cedar planks, and set a glass or something heavy on them to keep them submerged. Rotate after 30 minutes. Before grilling, lay the planks down on the grill until they are smoking. Flip them over, brush with a little of the miso glaze, then lay on your salmon pieces. For this recipe, I was trying out a new “open grill.” Don’t make my mistake, cook on a grill with a cover, and set up a two zone fire (one side hot and one side medium. Close the grill between basting so the fish can also get a baking effect.
The salmon turned out fantastic! I adjusted the times in the recipe for using on a closed grill. Now get out there and get grilling!
Miso Glazed Salmon on a Cedar Plank
- 4 6-8 oz salmon filets
- 2 TBS white miso
- 1 TBS brown sugar
- 2 TBS seasoned rice wine vinegar
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 TBS sesame oil (plus more for brushing on boards)
- Soak cedar planks a minimum of 1 hour before grilling. Mix all ingredients except salmon and set aside. Fire up grill with a two zone fire. 30 minutes before grilling, pull salmon filets out of fridge, place on plate and lightly brush with miso glaze. Lightly cover and leave at room temperature until ready to grill.
- Place cedar planks on hot grill until they are smoking. Flip over, brush with miso glaze, then place filets on planks. Close lid and cook for 2-3 minutes. GENTLY flip filets over then brush more miso glaze over them. Move to cooler side, and continue to cook until internal temperature reaches 145 degrees, occasionally brushing with more miso glaze. Remove from grill, using a spatula remove from planks, and serve.