- 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.