Miso and maple syrup are a surprising pairing that work together beautifully to elevate salmon’s buttery flesh. Serve with roasted potatoes, grilled asparagus spears, or even on a bed of soba noodles.
Woodn’t you know?
Cooking your catch of the day on cedar planks not only infuses the salmon with smoky, woody flavour, but also encourages even cooking and protects the fish from direct heat—so there is less risk of dealing with a sticky situation. Be sure to only use untreated cedar.
1 large or 2 small cedar planks
2 Tbsp (30 mL) pure maple syrup
1 1/2 Tbsp (22 mL) white miso paste
1 Tbsp (15 mL) reduced-sodium soy sauce
1 Tbsp (15 mL) mirin or rice vinegar
2 tsp (10 mL) grated orange zest
2 tsp (10 mL) extra-virgin olive oil, camelina oil, or grapeseed oil
1 1/2 lb (750 g) wild salmon fillets, skin on
1 Tbsp (15 mL) toasted sesame seeds
Soak planks in water for at least 2 hours before grilling. This will help prevent planks from catching fire.
Prepare gas or charcoal grill to medium heat. In small bowl, whisk together maple syrup, miso, soy sauce, mirin or rice vinegar, and orange zest. Brush skin of salmon with oil and lay fillets on smooth side of plank, skin side down, making sure no salmon is hanging off. Brush on miso mixture and let sit for 10 minutes.
Place salmon on grill and close lid. Grill for 12 to 15 minutes, or until flesh is just slightly pink in centre. Keep water-filled spray bottle nearby in case of flare-ups.
Alternatively, preheat oven to 400 F (200 C). Place miso brushed salmon on parchment paper-lined baking sheet and bake for 10 minutes, or until flesh is just slightly pink in centre. Sprinkle sesame seeds on fish before serving.