Grilled Miso Ginger Cedar Plank Salmon

I have always loved salmon, especially grilled on a cedar plank. When I was a kid, my dad would prepare fresh from the river salmon for us on the grill, and it was delicious. I decided to give my Cedar Plank Salmon an Asian flair by creating a miso ginger glaze. Boy am I glad I did. The miso adds a slightly earthy flavor, and a bit of lemon adds a brightness to the sauce. Get yourself a cedar plank (or six), and take Grilled Miso Ginger Cedar Plank Salmon for a taste test. You won't be disappointed.

A NOTE ABOUT WHITE MISO PASTE:

There are actually a few varieties of miso, but the white (actually more beige in color) has the mildest flavor. The flavor is hard to describe–definitely savory, slightly earthy. If you are gluten-free, make sure to check the ingredients. Although the main ingredient is fermented soy beans, many may contain wheat or barley as well. I found Hikari Organic Miso on Amazon, and it is non-GMO and gluten-free. Once it is open, it does need to be refrigerated, but it lasts a long time in the fridge--up to a year.

PREPARE MISO GINGER CEDAR PLANK SALMON:

Mix the miso, mirin, white wine, coconut aminos, ginger paste, toasted sesame oil, and lemon together. You can whisk by hand, or just pop everything in your Magic Bullet, and give it a few quick pulses. Lay the salmon fillets on a plate, and brush generously with the sauce. (Reserve extra sauce to add to the salmon during the grilling process.) Refrigerate for about twenty minutes while the grill preheats to 350ºF. 

Once the grill is heated, place the salmon on the soaked cedar plank, and grill for about fifteen minutes, then brush with more of the sauce. Continue grilling about five to ten  minutes depending on the thickness of your filets. Salmon is done when it flakes fairly easily with a fork. The internal temperature should be approximately 135ºF.

We served our Grilled Miso Ginger Cedar Plank Salmon with Brown Rice Pilaf and Toasted Sesame Green Beans. Let me just say that it was one fantastic, and healthy, dinner!

RECIPE NOTES:

• Make sure to soak your cedar plank in water for a few hours before using it on the grill or in the oven. Yes, you can reuse a cedar plank after cleaning it. I usually get two cooks out of each plank.
• Yes, you can prepare Miso Ginger Cedar Plank Salmon in the oven. You'll lose the grill flavor, but you'll still have a fantastic tasting salmon dish. I've prepared this recipe both ways, and each is delicious. Simply follow the same instructions to use your oven rather than the grill.
• I love my Traeger Grill, but any grill works just fine for this recipe.
• You can use soy sauce in this recipe, but I prefer to use coconut aminos to keep my recipes gluten-free.
• You should be able to find toasted sesame oil in the international section of your grocery store. Trader Joe's also carries it.
• Miso paste can be difficult to find. I found Hikari Organic Miso on Amazon, and it is non-GMO and gluten-free. 
• I use my Magic Bullet quite often for marinades and dressings.

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