When grilling with cedar planks make sure to soak the wood before hand or they will catch on fire. Have a spray bottle or a glass of water to put out any major flare-ups. Keep the flame low enough so it doesn’t catch the wood on fire. A bit of charring around the edges of the plank is great for flavor.
You can make the sauce up to 1 day ahead.
- 1 cedar plank, (cut into 4 equal pieces, *optional)
- 4, 6oz filets of salmon, skin on, bones removed
- Juice of ½ lemon
- 1-2 tablespoons olive oil
- salt and pepper
- soy miso sauce*recipe follows
- chives, minced for garnish-optional
- At least 4 hours before cooking submerge planks in water and soak until ready to grill.
- Pre-heat your grill to 325-350 degrees.
- Place each salmon filet on a plank. Squeeze lemon juice, drizzle olive oil and sprinkle salt and pepper evenly over all fillets.
- Put planks of salmon on the grill and cook for about 10-12 minutes depending on the thickness of your fish.
- In the last 2 minutes spread soy miso sauce over the fish.
- Take off the grill and serve directly on the plank, sprinkle with chopped chives if desired.
Soy Miso Sauce
½ cup mayonnaise or I like to use ¼ veganaise and ¼ cup mayo
1 ½ tablespoons white miso paste
1 ½ teaspoons agave nectar
1 ½ teaspoons lemon juice
½ teaspoon soy sauce
Whisk all ingredients together until well incorporated. Keep in the fridge for up to 4 days.