Growing up on the Pacific coast of Canada, salmon was one of my favorite dishes. Salmon candy, salmon jerky, salmon filets, salmon chowder, coho, chinook, sockeye, pink … well, you get the idea. It is a delicious fatty fish rich in omega-3s that is versatile to cook and a pleasure to enjoy.
This recipe combines salmon with the smoky flavor from the cedar plank and the unami from miso paste, a staple in Japanese cuisine. Miso paste is essentially fermented soybean that is often made with rice, barley or other ingredients and kōji, a type of fungus used to ferment soy beans. There are three basic types of miso – white, yellow and red with white miso being the lightest in flavor and red miso having the strongest or richest flavor. White and yellow miso paste can be found in most supermarkets in the U.S. and Canada.
This is a dish that will impress your friends with the rich depth of flavors, and it is surprisingly easy to make.
Cedar Planked Miso-Glazed Salmon with Bok Coy
- 4 salmon filets (skins removed)
- 1/2 cup yellow miso (red for a stronger flavor)
- 1/4 cup sake
- 1/4 cup mirin
- 2 Tbsp. light brown sugar
- cedar plank for grilling
- 4-6 heads baby bok choy
- Combine the miso paste with sake, mirin and brown sugar in a small saucepan, whisk the mixture until the sugar has dissolved. Let mixture cool before marinating the salmon.
- The conventional way to marinate the salmon is to prepare the marinade in a shallow glass dish then add the salmon, flipping to coat both sides. However, because fridge space is often at a premium on my boat, I marinate the salmon in a gallon Ziploc bag as its easier to find space in the fridge. The fish should be left to marinate for at least 30 minutes in the fridge, although marinating for 24 hours is much better.
- Prior to grilling the salmon, soak the cedar plank in water for 2 hours, as this ensures that the plank will not catch fire while grilling.
- Heat the grill to medium-high and place the fillets (former skin side down) on the planks and then place the planks on the grate. Save the marinade.
- Grill for 10-12 minutes, brushing the top of the salmon with some of the extra marinade halfway through.
- Meanwhile, cut the bok choy in half lengthwise and coat with the extra marinade. Grill for 4 minutes cut side down, turn over and grill for another minute.
- Serve immediately and enjoy!