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Homemade Cedar Plank Grilled Sesame Salmon with Kimchi Miso Butter and Grilled Tomatoes. recipe photo
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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.

Equipment

  • cedar plank
  • grill (gas or charcoal)
  • Mixing Bowls
  • Whisk
  • zip-top bag or shallow baking dish
  • Skewers
  • Spatula

Notes

  • Kimchi is a pickled Korean condiment made from cabbage and other vegetables.
  • Omit kimchi in the butter if you prefer less garlicky or spicy flavor.