Miso Glazed Cedar Plank Salmon

Cedar Plank Miso Glazed Salmon with Oyster Mushrooms, Shishito Peppers and Radish slaw

Prince William Sound Salmon (http://www.soundsalmon.org/) sent us over this delicious wild sockeye salmon fresh from Alaska, and chef Matt combined it with a Cedar grilling plank and Japanese flavors.  

Tip – This recipe calls for brushing on the miso before cooking. For some more intense umami flavors, marinate the salmon in the glaze for an hour before cooking.


Servings:  4

Total time: 30 minutes



  • 1 Cedar grilling plank
  • 1 fillet of salmon, skin and bones removed
  • 1 Tbsp. Miso
  • 2 Tbsp. Rice Vinegar, divided
  • 1 Tbsp. Lime juice
  • 2 Tbsp. Light soy sauce
  • 1 Tbsp. Honey
  • 12 oz. Oyster Mushrooms
  • ½ lb Shishito Peppers
  • 2 Tbsp. Oil
  • 1 Tbsp. Kosher salt
  • 1 Cup Daikon Radish
  • 8 Red Radishes
  • ½ Cucumber, deseeded
  • 1 Carrot, peeled



  1. Pre-heat the grill or oven to 400°F and soak the Cedar plank in hot water for at least 15 minutes.
  2. Combine miso, lime juice, soy sauce, honey, and 1 Tbsp. of the rice vinegar. Set aside.
  3. Cut the salmon into 4 equal sized portions. Place on the plank and brush liberally with the miso glaze.
  4. Set the plank on the grill or in the oven and cook with the lid closed for 15 minutes, or until you reach an internal temperature of 125°F
  5. Toss the mushrooms and peppers in a little oil and season with salt. Grill for 5 minutes until the mushrooms have browned and the peppers have blistered.
  6. Cut the daikon, red radish, cucumber and carrot into matchstick sized pieces. Add the vegetables to a mixing bowl and add the remaining rice vinegar. Toss to combine.
  7. Serve the salmon with the slaw and garnish with the mushrooms and peppers.
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