Cedar Planked Miso Glazed Salmon with Sauteed Japanese Eggplant and Asparagus – Culinary Seasons

This Miso marinade has a deep savory umami flavor with a salty-sweetness that pairs well with the salmon fillets. Quick and easy to prepare, mix the ingredients of the marinade and coat the salmon filets. Refrigerate for a few hours and grill on the cedar planks. You will want to make this again and again.

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How is Miso Made?

Miso paste is made from fermented soybeans that is made by combining with grains (this mix of grains is called Koji, it helps expedite the fermentation process). Koji is also used in the production of Soy Sauce, Mirin and Sake. Koji also works as a meat tenderizer, so when Miso is used in a marinade the Koji works to break down the meat. Depending on how long the miso is fermented will determine the final flavor of the miso.

There are three different types of Miso, there are some other variations as well but I am only going to discuss the three most used.

Otherwise known as White Miso, this is fermented the shortest amount of time. Since it is only fermented 6 mo to a year, Shiro Miso typically has a lighter flavor that works well when paired with lighter foods, made into salad dressings, marinades and used in soups.

Also known as Red Miso, this is fermented up to five years. This miso is made with more soybeans and the longer fermentation gives it the red color and bolder flavors. Red Miso is good with heartier dishes and in marinades.

Awase Miso is a mixture of both Shiro and Aka Miso pastes. When mixed it creates a bronze like color. You can find this mix at stores or you can mix it yourselves. The flavor profile is somewhere in between the other two and can be more versatile in cooking.

There are several areas where miso can help with your health. Miso can help improve digestion, it is packed with nutrients, may reduce certain types of cancers and can help to strengthen your immune system.

Japanese Eggplant

Japanese eggplant has a sweeter, less bitter taste than regular eggplant such as globe or American varieties. This is partly due to the Japanese eggplant having less seeds which leads to that bitterness.

Japanese or Chinese eggplant have similar flavors and can be used interchangeably in recipes. Japanese eggplant have a darker purple skin and can have a slight curve to them. The Chinese eggplant has a lighter purple color and towards the top near the stem can have some white. These eggplant are usually longer and straighter than the Japanese variety.

Many times at Chinese or Thai restaurants eggplant dishes that have a good amount of sauce. The flavor of the eggplant may get somewhat diminished by the flavors in the sauce. In this recipe the eggplant has minimal seasoning and the flavor of the sweet eggplant comes through nicely. The miso in the marinade is a nice balance to the sweetness of the sauteed eggplant.

One of the benefits of using other types of eggplant vs the Globe or American is you don’t have to salt the eggplant to get the bitterness out. Just peel and use, one more benefit to the Japanese eggplant.

You can use any type of salmon or steelhead for this recipe.
Enjoy the savory, saltiness of the miso marinade.

  • Salmon Miso Marinade

  • 2 ea 6-8 oz Salmon Fillet Portions – skin on
    (Pre portioned and packaged salmon with cedar plank from grocery store or fillet cut and placed on cedar planks for grilling)

  • 3 Tbl White Miso (fermented soybean paste) I used Mido’s Miso a local Southern Oregon miso company.

  • 3 Tbl Mirin

  • 1 1/2 Tbl Pickled Ginger Juice (or Rice Vinegar)

  • 2 Tbl Soy Sauce

  • 1 Tbl Green Onions minced

  • 1 1/2 Tbl Ginger minced

  • 1/4 tsp White Pepper

  • 1 tsp Sesame Oil

  • Sauteed Eggplant & Asparagus

  • 2 ea Japanese Eggplant peeled and sliced into bias cut 1/2″ thick

  • 6-8 ea Asparagus end trimmed and cut into 2-3″ bias cut

  • 1/2 tsp Togarashi 7 Spice Blend
    (or substitute a blend of Kosher salt, white pepper, powdered ginger, sesame seeds, granulated garlic & granulated ginger)

  • 2 ea Garlic Cloves minced

  • 2 tsp Light Soy Sauce (or 1 tsp water and 1 tsp soy sauce

  • 1 tsp Vegetable Oil

  • Preparing the Salmon and Miso Marinade
  • If using whole fillet salmon, trim and cut into portions.
    If using pre portioned salmon with a cedar plank, remove the salmon from the cedar plank for marinating.
  • Mince the ginger and scallions.
  • Combine the Miso marinade ingredients in a bowl and mix to combine, breaking apart the Miso paste.
  • Place the salmon flesh side down in the bowl of marinade. Turn to coat the salmon on both sides.
  • Cover and refrigerate for 2-4 hours to allow the marinade to penetrate the salmon.
  • Grilling the Cedar Planked Salmon
  • Preheat the grill to a medium high heat.
    Temperature of the grill should be between 350-450°.
  • Place the marinated salmon on the cedar plank.
  • Once the grill is preheated, place the cedar plank with the salmon on the grill grates.
  • Close the lid to the grill and cook with the lid closed for 12-15 minutes. You can take the temperature of the salmon, it should be at least 130-140°.

  • Remove the salmon on the cedar plank onto a plate.
  • Preparing and Sauteing the Eggplant and Asparagus
  • Mince the garlic.
  • Peel and cut the eggplant.
  • Cut the asparagus.
  • If not using Togarashi spice mix, mix the other seasoning ingredients together.
  • Heat a saute pan over medium high heat.
  • Add the eggplant bias cut pieces into the saute pan.
  • Let them sit for a minute or so to brown on the first side.
    Adjust the heat lower if needed to avoid burning.
  • Once they are browned on the first side, turn them over.
  • Add the asparagus and garlic. Saute for a few minutes until the asparagus begins to become tender.
  • Add the Togarashi spice and toss to coat.
  • Add the light soy sauce and toss to coat.
  • Adjust seasoning with salt if needed.

    Serve with the grilled cedar planked salmon and ENJOY!