Filed Under: grillbbq, Japanese, main-dish, spicesherbs, Under 20 Mins

Miso-Glazed Cedar-Planked Salmon

Planking is a sure-fire way to wow dinner guests. Plunk your plank in water and let it soak all day.

April 8th, 2012

Recipe by David Grenier
Photography by David Bagosy
Food styling by David Grenier
Prop styling by Felice Morsillo

Prep Time
1 minutes
Cook Time
20 minutes
  • 1 tablespoon olive oil
  • 1 side of salmon, skin on, preferably wild, about 2 lbs (centre cut, pin bones removed)
  • 1/3 cup white miso paste
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic minced
  • 3 limes, halved
  1. Preheat barbecue to medium-high.

  2. Remove plank from water, pat dry and brush one side with olive oil.

  3. Pat fish dry with paper towel and place on oiled side of plank, skin-side down.

  4. In a bowl, combine next 5 ingredients until well incorporated. Spread paste evenly over fish. Do not season with salt as miso is a salty ingredient.

  5. Place plank on barbecue, close lid and grill 15-20 minutes. The plank will smoke, which lends a great woody, smoky flavour to the fish.

  6. Grill lime halves, flesh side down, 3-5 minutes.

  7. Carefully remove limes and plank from barbecue, and cut salmon into individual portions. The skin may stick to the board, so ease fish off gently with a spatula. Serve with grilled lime halves and a green salad.

Nutrients Per Serving

Nutrients per serving: about 287 calories, 13 g fat, 32 g protein, 9 g carbs, 1 g fibre.

Miso-Glazed Cedar-Planked Salmon