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A glazed side of cedar plank salmon with a glossy, caramelized miso crust, scattered with sliced green onions and sesame seeds on a charred cedar plank

Miso Glazed Cedar Plank Salmon

A whole salmon fillet cooked on a soaked cedar plank with a sweet and savory miso, maple and ginger glaze, on the grill or in the oven.
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Prep Time 10 minutes
Cook Time 20 minutes
plank soaking 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Japanese-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

Salmon
  • 2 pounds skin-on salmon fillet about 1 inch thick, pin bones removed (900 g)
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 lime cut into wedges
Miso glaze
  • 3 tablespoons white miso (50 g)
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger finely grated
  • 1 clove garlic finely grated

Method
 

Prepare
  1. Submerge the cedar plank in water for at least 1 hour, weighing it down so it stays under.
  2. Whisk together the miso, maple syrup, soy sauce, rice vinegar, sesame oil, ginger and garlic.
  3. Pat the salmon dry and brush the top and sides with two-thirds of the glaze.
Grill method
  1. Heat the grill to medium, about 400°F (200°C). Preheat the empty plank over the heat for 3 to 4 minutes until it crackles, then add the salmon skin side down, close the lid and cook 15 to 22 minutes.
Oven method
  1. Preheat the oven to 400°F (200°C). Set the soaked plank on a rimmed baking sheet, place the salmon on it skin side down and bake 15 to 22 minutes.
Finish
  1. Brush on the remaining glaze during the last 5 minutes. Cook until the thickest part reaches 145°F (63°C) and the flesh flakes easily.
  2. Rest for 3 minutes, sprinkle with green onions and sesame seeds and serve with lime wedges.

Notes

Doneness: Cook salmon to 145°F (63°C) or until opaque and flaking.
Plank safety: Use only untreated planks made for cooking and keep a spray bottle of water nearby on the grill.
Storage: Refrigerate leftovers up to 3 days.
Nutrition is an estimate per serving.