Fireworks Ginger Miso Salmon with kimchi butter

by Jessica Jacobson

THIS. IS. SO. GOOD. The marinade is amazingly versatile. We've used it on pork loin as well as the salmon here. Super yum!

 

Salmon

  • 1 large cedar plank
  • 1 pounds whole salmon fillet about 2  with the skin removed
  • 1/4 cup + 2 tablespoons honey
  • 1/4 cup + 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced or grated
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds

Basil Kimchi Miso Butter

  • 1/2 cup unsalted butter softened, 8 tablespoons
  • 2 tablespoons yellow miso paste use 1 tablespoons for a less salty butter
  • 1-2 tablespoons finely chopped kimchi * optional
  • 2 tablespoons fresh basil chopped 

Instructions

Miso Butter

  1. Add the butter, miso, kimchi (if using), and basil to a bowl and mix until well combined. If not used right away, store in the fridge for up to 1 week.

Salmon

  1. Soak the cedar plank in water for at least 30 minutes before grilling, but 2-4 hours is ideal.
  2. Meanwhile, whisk together 2 tablespoons of honey, 1/4 cup soy sauce, ginger, and garlic. Add the salmon to a ziplock bag or Pyrex pan and pour the marinade over the salmon. Place in the fridge for 30 minutes.
  3. Heat your gas or charcoal grill to medium heat, about 350 degrees F.
  4. Remove the salmon from the marinade and lay the whole salmon filet on top of the cedar plank, making sure none of the salmon is hanging off. Sprinkle with salt and pepper. Place the cedar plank on the grill and cover the grill. Grill for about 12-15 minutes and check for doneness. The salmon is done when it's uniformly pink in the center.
  5. Using a large spatula, remove the cedar plank salmon and transfer it to a flat surface to rest.
  6. In a small bowl, combine the remaining 1/4 cup honey, 1 tablespoon soy sauce, sesame oil, and the sesame seeds. Brush the salmon with the honey glaze, and reserve any extra for serving.
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