There’s something magical about the combination of cedar wood and salmon that transports your dining experience to the misty shores of the Pacific Northwest. As the aromatic cedar smoke infuses the tender fish, and the umami-rich miso glaze caramelizes to perfection, you’re not just preparing dinner – you’re crafting an unforgettable culinary memory. This Miso Glazed Cedar Plank Salmon recipe balances sweet, savory, and smoky notes in a symphony of flavors that will impress even the most discerning dinner guests.
The ancient tradition of plank cooking dates back thousands of years to indigenous peoples of the Pacific Northwest, who discovered that cooking salmon on cedar imparted incredible flavor while keeping the fish moist. When we add the Japanese influence of miso – a fermented soybean paste with centuries of culinary history – we create a cross-cultural masterpiece that honors traditions while delighting modern palates. The best part? This impressive dish requires minimal effort but delivers maximum impact, making it perfect for both special occasions and elevated weeknight dinners.
Before we dive into the recipe, let’s talk about why this technique works so beautifully. Cedar plank cooking creates a gentle, indirect heat that slowly cooks the salmon to perfection while protecting it from the harsh direct heat that might dry it out. The wood releases aromatic compounds that infuse the fish with a subtle woodsy flavor that pairs perfectly with salmon’s natural richness. Meanwhile, the miso glaze forms a savory-sweet crust that caramelizes beautifully, creating layers of flavor that simply can’t be achieved with conventional cooking methods.
Selecting the right ingredients makes all the difference in this recipe. Look for wild-caught salmon when possible – king (Chinook) or sockeye varieties work beautifully with this preparation. Their higher oil content helps them stay moist during cooking and stands up well to the bold flavors of the glaze. For the miso, white (shiro) miso offers a milder, sweeter profile that won’t overpower the delicate salmon. However, if you prefer a more robust flavor, red (aka) miso will add deeper, earthier notes to your dish.
Miso Glazed Cedar Plank Salmon
Prep Time: 20 minutes
Cook Time: 15 minutes
Soaking Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 4
Ingredients:
- 1 cedar plank (approximately 6×12 inches)
- 1½ pounds (about 700g) wild salmon fillet, skin on
- 3 tablespoons white miso paste
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon rice vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- Fresh lime wedges, for serving
Instructions:
- Prepare the Cedar Plank: Soak the cedar plank in water for at least 2 hours, preferably longer (up to overnight). This prevents the wood from catching fire and ensures it will produce ample smoke. Place a weight on top of the plank to keep it submerged.
- Prepare the Miso Glaze: In a small bowl, whisk together the miso paste, mirin, rice vinegar, maple syrup, soy sauce, grated ginger, minced garlic, and sesame oil until smooth and well combined. The mixture should have a thick but spreadable consistency.
- Prepare the Salmon: About 30 minutes before cooking, remove the salmon from the refrigerator to come to room temperature. Check the fillet for any pin bones and remove them with fish tweezers if necessary. Pat the salmon dry with paper towels.
- Apply the Glaze: Reserve about 2 tablespoons of the miso glaze for serving. Spread the remaining glaze evenly over the flesh side of the salmon, coating it generously. Allow the salmon to marinate at room temperature for 15-20 minutes.
- Preheat the Grill: Prepare a gas or charcoal grill for medium-high heat (around 375-400°F or 190-205°C). If using an oven, preheat to 375°F (190°C).
- Grill the Salmon: Remove the soaked cedar plank from water and pat it dry slightly. Place the salmon, skin-side down, on the plank. Place the plank on the preheated grill and close the lid. Cook for about 12-15 minutes or until the salmon is almost cooked through but still slightly translucent in the center. The internal temperature should reach 125-130°F (52-54°C) for medium doneness.
- Finish and Serve: Carefully transfer the cedar plank with the salmon to a serving platter. Brush the salmon with the reserved miso glaze, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side.
Recipe Notes:
- If using an oven instead of a grill, place the cedar plank with salmon on a baking sheet to catch any drips before placing in the preheated oven.
- The cedar plank can typically be reused once or twice if it’s not too charred. Clean it with hot water (no soap) and store in a dry place.
- For a spicier version, add a teaspoon of sriracha or a half teaspoon of red pepper flakes to the glaze.
- Leftover salmon can be refrigerated for up to 2 days and is delicious flaked over salads or rice bowls.
Nutrition Information (per serving):
- Calories: 320
- Protein: 29g
- Fat: 18g
- Carbohydrates: 12g
- Sodium: 480mg
This Miso Glazed Cedar Plank Salmon pairs beautifully with simple sides that won’t compete with its complex flavors. Consider serving it with steamed jasmine rice, which absorbs the flavorful drippings beautifully, and a side of quick-pickled cucumbers for brightness and crunch. A simple miso soup would make an authentic first course, completing the Japanese theme while preparing the palate for the main attraction.
One of the joys of this recipe is its adaptability. While the cedar plank is traditional and provides the signature flavor, you can experiment with other aromatic woods like alder, maple, or apple for subtle variations in the smoke profile. Similarly, the glaze can be customized to your taste – add a splash of sake for more complexity, incorporate citrus zest for brightness, or introduce a touch of heat with wasabi or chili paste. The fundamental technique remains the same, but these small adjustments allow you to make the recipe truly your own.
Beyond its extraordinary flavor, this dish offers impressive nutritional benefits. Salmon is rich in omega-3 fatty acids, which support heart and brain health. Miso contributes beneficial probiotics and essential minerals, while ginger and garlic add anti-inflammatory compounds. Even the cedar itself may contribute beneficial phytochemicals to the final dish. It’s rare to find a meal that combines such incredible flavor with genuine nutritional value – truly a win-win for your table.
As you serve this show-stopping salmon, you’ll notice how the cedar plank doubles as an attractive serving piece, bringing rustic elegance to your table. The visual impact of the charred wood, glistening glazed salmon, and vibrant green garnishes creates a moment of anticipation before the first bite. And when that moment comes – when the flaky, smoky, umami-rich salmon meets the palate – the experience is nothing short of transcendent. This is more than dinner; it’s a culinary journey that connects traditions, celebrates exceptional ingredients, and creates unforgettable memories around your table.
