chef laura kenny

Cedar Plank Salmon with Miso Soy Glaze

Serving Size: 2
Recipe by Chef Laura Kenny, Real Food Catering

Pan Seared Salmon with Cucumbers and Crème Fraîche


To prepare cedar plank, wash, oil and bake just the wood plank(s) for about 10 minutes to cure them.

Heat grill to medium-high heat for indirect grilling. In a small bowl, mix honey, miso, rice vinegar, soy sauce and garlic. If necessary, cut salmon to fit size of plank. Season salmon with salt and pepper and spread mixture on flesh side. Let stand at room temperature 10-15 minutes.

Lay salmon on plank skin side down, place on grill (adjacent to heat source) and cover with lid to cook. Cook 15-25 minutes, depending on thickness, until internal temperature reaches 125-135°F. Transfer salmon and plank to a platter and serve right off of the plank. This recipe can also be prepared in the oven at 375°F. Prepare as instructed and place a foil-lined tray under planks to catch any drips.

Note: Cedar planks can be reused for the same ingredient. Rinse well in water, dry completely, and place in an airtight bag. Store in freezer. Cedar planks also can be used to cook vegetable side dishes too.


  • 2 teaspoons honey
  • 1 tablespoon white miso
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 garlic clove, minced
  • 1 pound salmon fillet, skin on, cut into 2 pieces
  • Salt and pepper to taste

seared salmon