Miso Ginger Cedar Plank Salmon
People always wonder, “what’s regional PNW food?” Some say it’s clam chowder (wrong - try going to the east coast). Some say it’s fish and chips (wrong again, though it does taste delightful when you’re surrounded by water with a cold beer in hand).
If you ask me, there are two types of food that are uniquely Washington and that scream “regional PNW”. Those foods are anything Asian and salmon, specifically cedar plank salmon AKA PNW barbecue.
This recipe combines the best of both worlds making it what I think is regional PNW cuisine at its finest. We’re talking an easy to make yet flavor-packed marinade of miso, soy sauce, garlic, ginger, rice wine vinegar and honey or agave nectar. Slathered on some gorgeous salmon, it doesn’t get any better than that.
Oh, but it does! You can easily make the marinade with the salmon and go a roasted route in the oven or even just grilled straight up. The key here is the cedar plank which adds a subtle, unique smokiness to this salmon that’s unlike anything else. You can find cedar planks at practically any grocery store, butcher shop or even Costco! Just be sure to soak them for about 30 minutes before grilling so it doesn’t burn.
The combo of the perfect marinade, buttery salmon and a cedar plank, smoky kiss on the grill is pure perfection. Savory, sweet, tangy and buttery, it hits all the right notes on your palette. This true PNW recipe is one you’ll be making year over year.
Miso Ginger Cedar Plank Salmon
Ingredients
1.5 - 2 pounds fresh salmon
1 cedar plank
1/4 cup miso
1 tablespoon ginger paste or freshly minced ginger
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon agave nectar or honey
Sesame seeds, for garnish
Thinly sliced green onions, for garnish
Directions
Place cedar plank on a baking sheet and cover with water. Soak for at least 30 minutes before cooking salmon.
In a liquid measuring cup, combine miso, ginger, garlic, oil, soy sauce, rice wine vinegar and agave nectar or honey. Place salmon in a baking dish and cover with marinade. Refrigerate and marinade for at least 30 minutes and up to 4 hours.
Preheat grill to 350 degrees. Place cedar plank on the grill for about 2 minutes and then flip. Place marinade salmon on top of plank. Cover grill and let salmon cook for 20-25 minutes. You’ll know it’s done when you see the white part of the salmon start to surface. Pull the plank from the grill and let rest for 10 minutes. Remove the salmon and serve on a platter garnished with sesame seeds and green onions.
