Healthy Recipe: Cedar-Plank Grilled Salmon with Miso Marinade

Healthy Recipe: Cedar-Plank Grilled Salmon with Miso Marinade

Cedar and salmon have a smoky and almost mystical connection, drawn from native traditions in the Pacific Northwest. Imagine huge planks lashed with whole fish, leaning over roaring campfires, sending sparks into the starry night sky. And in your own backyard, it’s a surefire flavor combo that’s especially great if you’re new to plank grilling. You can sprinkle your fillet with garlic, lemon zest, and fresh herbs, or rub it down with spices. But it’s pretty hard to beat a sweet marinade, and this miso glaze is fit for a king.

INGREDIENTS

¼ cup(2 fl oz/60 ml) mirin
¼ cup(2 oz/60 g) white miso paste
2 tablespoons soy sauce, reduced sodium
2 tablespoons grated fresh ginger
1 lb (500 g) wild salmon fillet, pin bones removed
Sesame seeds for sprinkling
Sliced green onions for sprinkling
Cooked brown rice for serving
Grilled veggies for serving

INSTRUCTIONS

Soak a cedar plank in water or sake for at least 1 hour.

In a small bowl, whisk together the mirin, miso paste, soy sauce, and ginger. Place the salmon in a large zippered bag, pour most of the marinade over, seal the bag, and massage to coat. Marinate the salmon for up to 1 hour. Reserve a couple of tablespoons of the marinade in the bowl, for brushing on the salmon at the end, if you like.

Preheat a gas or charcoal grill over medium heat. Place the plank over the hottest part of the grill, and heat until the plank starts to smolder and crackle. Turn the plank over and let it even out, if necessary. Place the salmon on the plank, cover the grill tightly, and cook until the salmon is nearly firm to the touch and flakes easily when pierced with a fork, 10 to 20 minutes, depending on the thickness of the fillet. The salmon should still be a little pink at the center. Brush with the remaining marinade in the last few minutes of cooking, if you like.

Sprinkle the salmon with sesame seeds and sliced green onions, and serve warm, with brown rice and grilled veggies on the side.

Makes 4 servings

Nutrition Facts (per serving)

Calories 186
Protein 25 g
Carbs 2 g
Fiber 1 g
Total sugar 0 g
Added sugar 0 g
Total fat 8 g
Saturated fat 1 g
Sodium 238 mg
*Not including rice and veggies.

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.