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plated miso salmon with sauteed veggies

Cedar Planked Miso Glazed Salmon

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Course: Dinner, Entree, Main
Cuisine: Asian, Japanese
Keyword: Black Cod, Cedar, Cod, Eggplant, Glazed, Grilled, Japanese, Miso, Plank, Salmon, Seared
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 servings
Author: Chef Tony Zentgraf
You can use any type of salmon or steelhead for this recipe. Enjoy the savory, saltiness of the miso marinade.
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Recipe Multiplier

Salmon Miso Marinade

  • 2 ea 6-8 oz Salmon Fillet Portions - skin on - (Pre portioned and packaged salmon with cedar plank from grocery store or fillet cut and placed on cedar planks for grilling)
  • 3 tbsp White Miso - I used Mido's Miso a local Southern Oregon miso company.
  • 3 tbsp Mirin
  • 1 ½ tbsp Pickled Ginger Juice (or Rice Vinegar)
  • 2 tbsp Soy Sauce
  • 1 tbsp Green Onions minced
  • 1 ½ tbsp Ginger minced
  • ¼ tsp White Pepper
  • 1 tsp 1 tsp Sesame Oil

Sauteed Eggplant & Asparagus

  • 2 ea Japanese Eggplant peeled and sliced into bias cut 1/2" thick
  • 8 ea Asparagus end trimmed and cut into 2-3" bias cut
  • ½ tsp Togarashi 7 Spice Blend - (or substitute a blend of Kosher salt, white pepper, powdered ginger, sesame seeds, granulated garlic & granulated ginger)
  • 2 ea Garlic Cloves minced
  • 2 tsp Light Soy Sauce - (or 1 tsp water and 1 tsp soy sauce)
  • 1 tsp Vegetable Oil

Instructions

Preparing the Salmon and Miso Marinade

  • If using whole fillet salmon, trim and cut into portions. If using pre portioned salmon with a cedar plank, remove the salmon from the cedar plank for marinating.
  • Mince the ginger and scallions.
  • Combine the Miso marinade ingredients in a bowl and mix to combine, breaking apart the Miso paste.
  • Place the salmon flesh side down in the bowl of marinade. Turn to coat the salmon on both sides.
  • Cover and refrigerate for 2-4 hours to allow the marinade to penetrate the salmon.

Grilling the Cedar Planked Salmon

  • Preheat the grill to a medium high heat. Temperature of the grill should be between 350-450°.
  • Place the marinated salmon on the cedar plank.
  • Once the grill is preheated, place the cedar plank with the salmon on the grill grates.
  • Close the lid to the grill and cook with the lid closed for 12-15 minutes. You can take the temperature of the salmon, it should be at least 130-140°.
    Miso glazed salmon grilling on a cedar planl
  • Remove the salmon on the cedar plank onto a plate.

Preparing and Sauteing the Eggplant and Asparagus

  • Mince the garlic.
  • Peel and cut the eggplant.
  • Cut the asparagus.
  • If not using Togarashi spice mix, mix the other seasoning ingredients together.
  • Heat a saute pan over medium high heat.
  • Add the eggplant bias cut pieces into the saute pan.
  • Let them sit for a minute or so to brown on the first side. Adjust the heat lower if needed to avoid burning.
  • Once they are browned on the first side, turn them over.
  • Add the asparagus and garlic. Saute for a few minutes until the asparagus begins to become tender.
  • Season with Togarashi spice and toss to coat.
  • Add the light soy sauce and toss to coat.
  • Adjust seasoning with salt if needed. Serve with the grilled cedar planked salmon and ENJOY!
    Overhead closeup of miso salmon plated