Name: Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 tablespoons unsalted butter (softened); 2 tablespoons yellow miso paste (use 1 tablespoon for a less salty butter); 1-2 tablespoons finely chopped kimchi (optional); 2 tablespoons fresh basil (chopped); 1 large cedar plank; 1 pound whole salmon fillet (about 2 lb before trimming, skin removed); 1/4 cup + 2 honey; 1/4 cup + 1 soy sauce; 1 tablespoon fresh ginger (grated); 2 cloves garlic (minced or grated); 1 teaspoon sesame oil; 1 tablespoon toasted sesame seeds; 2 cups heirloom or regular cherry tomatoes; olive oil (for drizzling); salt (to taste); black pepper (to taste)

Jump to Recipe

There are recipes that feel like a weeknight miracle and ones that turn a backyard cookout into a restaurant-worthy moment. This Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes sits squarely in that sweet spot. It’s bright, savory, a little smoky, and finished with a cool, aromatic miso butter that sings with basil. The grilled cherry tomatoes add juicy pop and a touch of char that pairs perfectly with the silky salmon. Read through the recipe, gather your plank and grill, and let the flavors do their thing.

Why this recipe works

This Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes relies on a few smart ideas: a cedar plank for gentle, smoky heat; a honey-soy sesame glaze that caramelizes without drying the fish; and a compound butter that melts into the warm salmon for richness and complexity. Roasting the cherry tomatoes alongside the salmon makes the whole meal come together in one go.

Ingredients

▢1/2cupunsalted buttersoftened, 8 tablespoons
▢2tablespoonsyellow miso pasteuse 1 tablepoon for a less salty butter
▢1-2tablespoonsfinely chopped kimchi *optional
▢2tablespoonsfresh basilchopped
▢1large cedar plank
▢1poundswhole salmon filletabout 2 , skin removed
▢1/4cup+ 2 tablespoons honey
▢1/4cup+ 1 tablespoon soy sauce
▢1tablespoonfresh gingergrated
▢2clovesgarlicminced or grated
▢1teaspoonsesame oil
▢1tablespoontoasted sesame seeds
▢2cupsheirloom cherry tomatoes or regular cherry tomatoes
▢olive oilfor drizzling
▢salt + pepperto taste

Prep notes

Soak your cedar plank for at least 1 hour in water to prevent burning, then drain and pat dry. If you’re short on time, a quick 30-minute soak helps but a longer soak gives more steam and flavor. Bring the salmon to room temperature for 15–20 minutes before grilling so it cooks evenly.

Kimchi miso butter

This compound butter is the thing that elevates the dish. The recipe below shows how to make it using the exact ingredient amounts from the list and how to apply it to the cooked salmon so it melts into every flake.

Step-by-step instructions

Make the kimchi miso butter: In a small bowl, combine 1/2cupunsalted buttersoftened (8 tablespoons) with 2tablespoonsyellow miso paste (or use 1 tablespoon if you prefer it less salty). Stir in 1-2tablespoonsfinely chopped kimchi if using, and add 2tablespoonsfresh basilchopped. Mix until smooth and well combined. Transfer the butter to plastic wrap or a small container and chill until firm, about 15–30 minutes. If you prefer a softer spread, chill just until it holds shape.
Prepare the glaze for the salmon: In a medium bowl, whisk together 1/4cup+ 2 tablespoons honey, 1/4cup+ 1 tablespoon soy sauce, 1tablespoonfresh gingergrated, 2clovesgarlicminced or grated, and 1teaspoonsesame oil. Stir in 1tablespoontoasted sesame seeds. This sticky glaze will both flavor and help caramelize the salmon on the cedar plank.
Season the salmon: Pat 1poundswhole salmon filletabout 2 , skin removed dry with paper towels and place it on a plate. Lightly season both sides with salt and pepper to taste. Brush the top of the salmon evenly with about half of the honey-soy sesame glaze, reserving the rest for basting during grilling.
Prep tomatoes and plank: Scatter 2cupsheirloom cherry tomatoes or regular cherry tomatoes in a shallow bowl. Drizzle with olive oilfor drizzling and sprinkle with a pinch of salt and pepper. Rub a light coating of oil on the cedar plank to prevent sticking, and arrange the plank on a baking sheet for easy transfer to the grill.
Heat the grill and prepare the plank: Preheat your grill to medium-high heat (around 400°F / 200°C). If using a gas grill, light one side and leave the other side cooler for indirect cooking. Place the soaked and drained cedar plank on the preheated grill grates for 3–5 minutes with the lid closed so the plank starts to steam and char—this brings out the aromatic cedar smoke and prevents the plank from burning when the salmon goes on.
Assemble on the plank: Once the plank is smoking and warm, place the glazed salmon fillet in the center of the plank. Arrange the oiled cherry tomatoes around the fish in a single layer so they roast evenly. Close the grill lid and cook the salmon and tomatoes together.
Grill and baste: Grill for 10–14 minutes with the lid closed, depending on salmon thickness. After about 6–8 minutes, open the lid and brush the salmon with some of the reserved glaze. Close the lid and continue grilling until the salmon reaches your preferred doneness—when it flakes easily with a fork and registers about 125–130°F for medium. The tomatoes should be blistered and slightly charred.
Finish with miso butter: Remove the plank from the grill using tongs and a heatproof mitt. Immediately top the hot salmon with slices or dollops of the chilled kimchi miso butter so it begins to melt over the fish. If you chilled the butter in a log, slice into rounds and place 2–3 slices on the fillet; if it’s softer, spoon on a generous tablespoon or two.
Rest and serve: Let the salmon rest for 3–5 minutes on the plank to allow the butter to melt into the fish and mingle with the glaze. Transfer the salmon and tomatoes to a serving platter or serve directly from the cedar plank for a rustic presentation. Sprinkle any remaining toasted sesame seeds over the top and garnish with extra chopped basil if you like.

Serving suggestions

Serve this Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes alongside steamed rice, a simple green salad, or grilled asparagus. The buttery miso-kimchi spread pairs nicely with couscous or a lemon-herb quinoa for a light, bright contrast.

Tips for success

Soak the cedar plank adequately. A well-soaked plank will steam and impart smoky flavor without catching fire.
Don’t overcook the salmon. Check for doneness at the thickest part; the fish carries over-cooking after it’s removed from the heat.
Adjust miso saltiness by using one tablespoon of miso paste instead of two if you prefer a milder butter.
Kimchi is optional—use it if you want a tangy, fermented kick. If you prefer none, the miso-basil butter is excellent on its own.
Keep extra glaze on hand to glaze again right before serving if you want a glossy finish.

Make-ahead and storage

You can prepare the kimchi miso butter up to 3 days ahead; wrap and chill until ready to use. Leftover cooked salmon keeps well in an airtight container in the refrigerator for 2 days—reheat gently or flake cold over salads. Use leftover glaze as a dressing for roasted vegetables or as a dipping sauce.

Flavor variations

Brighten the dish with a squeeze of fresh lemon over the finished salmon.
Swap basil for finely chopped cilantro if you prefer a more citrusy herb note.
For more heat, stir a small amount of gochujang or chili paste into the glaze.

Final thoughts

This Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes is both showstopper and weeknight savior. The cedar smoke, the sticky-sesame glaze, and the cooling, savory butter work in concert to create depth without fuss. It’s perfect for a relaxed dinner or entertaining outdoors—easy to scale and gorgeous on a platter. Fire up the grill and enjoy.

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Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes.

A cedar-plank grilled salmon topped with a savory kimchi-miso butter, honey-soy glaze, and charred cherry tomatoes.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

8 tablespoons unsalted butter softened
2 tablespoons yellow miso paste use 1 tablespoon for a less salty butter
1-2 tablespoons finely chopped kimchi optional
2 tablespoons fresh basil chopped
1 large cedar plank
1 pound whole salmon fillet about 2 lb before trimming, skin removed
1/4 cup + 2 honey
1/4 cup + 1 soy sauce
1 tablespoon fresh ginger grated
2 cloves garlic minced or grated
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
2 cups heirloom or regular cherry tomatoes
olive oil for drizzling
salt to taste
black pepper to taste

Instructions

In a bowl, combine the softened butter, miso paste, chopped kimchi (if using), and chopped basil until smooth; refrigerate if not using immediately.
Soak the cedar plank in water for at least 30 minutes, preferably 2–4 hours, then preheat the grill to medium (about 350°F).
Whisk together 2 tablespoons of the honey, 1/4 cup soy sauce, grated ginger, and minced garlic to make the marinade.
Place the salmon in a zip-top bag or shallow dish and pour the marinade over it; refrigerate for 30 minutes.
Remove the salmon from the marinade and place the whole fillet on the soaked cedar plank, ensuring no edges overhang; season with salt and pepper.
Place the cedar plank directly on the preheated grill, close the lid, and cook about 12–15 minutes until the salmon is uniformly pink in the center and cooked through.
Use a large spatula to transfer the plank with salmon to a flat surface and let it rest briefly.
In a small bowl, mix the remaining 1/4 cup honey, 1 tablespoon soy sauce, sesame oil, and toasted sesame seeds to make the honey glaze.
Thread cherry tomatoes onto skewers, drizzle with olive oil, and season with salt and pepper.
Place the tomato skewers on the hot grill and cook about 5 minutes, turning every 2–3 minutes, until charred and softened.
Brush the cooked salmon with the honey glaze, reserving any extra for serving; top with dollops of the kimchi-miso butter and sprinkle with fresh basil and sesame seeds.