Cedar Planked Miso Salmon

There's something magical about the combination of Japanese miso and the gentle smokiness of cedar — and this recipe brings the two together beautifully. The salmon is marinated in a classic miso and sake glaze, then grilled on a cedar plank, which perfumes the fish with a subtle woody sweetness as it cooks. It's elegant enough for a dinner party but straightforward enough for a relaxed weekend cook. Soak your cedar plank well in advance and the rest practically takes care of itself.

Ingredients

• 4 salmon fillets (skin-on, approximately 150–180g each)
• 3 tablespoons (45ml) white miso paste
• 2 tablespoons (30ml) sake (or dry sherry as a substitute)
• 1 tablespoon (15ml) mirin
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) caster sugar
• 1 teaspoon (5ml) sesame oil
• 2 spring onions, finely sliced, to serve
• 1 teaspoon sesame seeds, toasted, to serve
• 1 cedar grilling plank, soaked in water for at least 1–2 hours

Method

1. Whisk together the miso paste, sake, mirin, soy sauce, caster sugar and sesame oil in a bowl until smooth and the sugar has dissolved.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, turning to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour. Set aside a small portion of fresh marinade before adding the salmon — you can use this to glaze during cooking.
3. When you're ready to cook, remove the salmon from the fridge and let it come to room temperature for about 15 minutes. Preheat your BBQ grill to a medium-high heat (around 200–220°C).
4. Place the soaked cedar plank directly on the grill grates and close the lid. After 3–5 minutes you'll hear it begin to crackle — that's the plank getting ready to work its magic.
5. Arrange the salmon fillets skin-side down on the hot plank. Close the lid and cook for 12–15 minutes, brushing with the reserved fresh marinade halfway through, until the salmon is opaque throughout and flakes easily with a fork.
6. Remove the plank carefully from the grill (use tongs — it will be very hot). Scatter over the spring onions and toasted sesame seeds, and serve straight from the plank.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.