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Three glazed cedar plank salmon fillets topped with sesame seeds and chopped green onions are arranged on a wooden board with a lime wedge in front.
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Cedar Plank Salmon

Miso and sesame flavor this moist, smoky grilled salmon recipe. Great for entertaining or family dinners!
Prep Time20 minutes
Cook Time14 minutes
Soaking Time1 hour
Total Time1 hour 34 minutes
Servings: 4

Ingredients

  • 1 untreated cedar grilling plank
  • 24 ounces salmon fillets cut into 4 portions, skin-on
  • 2 tablespoons white miso paste
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic finely grated
  • 1 tablespoon rice vinegar
  • 2 green onions (scallions) thinly sliced, divided use
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sesame seeds for garnish
  • Lime wedges for serving, optional

Instructions

  • Submerge the cedar plank in water and soak for at least 1 hour.
    1 untreated cedar grilling plank
  • Pat the salmon fillets dry with paper towels and place on a tray or plate.
    24 ounces salmon fillets
  • In a small bowl, whisk together the white miso paste, soy sauce, mirin, honey, toasted sesame oil, garlic, rice vinegar, and half of the scallions until smooth.
    2 tablespoons white miso paste, 1 tablespoon low-sodium soy sauce, 1 tablespoon mirin, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 clove garlic, 1 tablespoon rice vinegar, 1 green onions
  • Spread the miso mixture evenly over the tops of the salmon fillets. Let stand at room temperature for 15 minutes.
  • Preheat a gas grill to medium-high heat, approximately 375-400 degrees F. Clean and oil the grates.
  • Remove the cedar plank from the water and lightly brush one side with the extra virgin olive oil. Place the plank directly on the grill grates, close the lid, and heat for 2-3 minutes until lightly smoking.
    1 tablespoon extra virgin olive oil
  • Carefully place the salmon fillets skin-side down on the hot plank, spacing them slightly apart. Close the lid and grill for 10-14 minutes, depending on thickness, until the salmon flakes easily and reaches 145 degrees F in the thickest portion.
  • Garnish with the remaining scallions and sesame seeds. Serve with lime wedges, if desired.
    1 green onions, 1 teaspoon sesame seeds, Lime wedges

Notes

  • If needed, use more than 1 cedar plank to ensure there is space between each fillet.
  • Discard used marinade.
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