Cedar Plank Grilled Salmon Filet with Saikyo Miso and Teriyaki Sauce
From Chef De Cuisine Scott Nishiyama
Yoshi's Jazz Club and Restaurant, Oakland
- Fresh salmon filet, skin on approx. 3 lbs
- 6 each Cedar plank (3"x 6")
- 1 bunch Green Onions, chopped
- 2 tablespoons White sesame seeds
- 2 cups Sake (rice wine)
- 1 cup Mirin (sweet rice wine)
- 1 ½ cups Soy sauce
- ¼ cup Yuzu juice
- 1 cup Saikyo Miso
- ¼ cup Sake
- 2 cups Soy sauce
- 2 cups Mirin
- 2/3 cups Sugar
- ¼ cup Light corn syrup
For the Marinade:
Combine all the ingredients and mix well.
For the Saikyo Miso Sauce:
Combine saikyo miso and sake and mix well.
For the Teriyaki Sauce:
- Combine the soy sauce, mirin, and sugar in a heavy-lined saucepan.
- Bring to a low simmer and cook for approximately 3 hours, being careful not to burn the sides of the pot.
- Add the corn syrup and continue to simmer for 30 minutes. The finished sauce should coat the back of a spoon.
- Pre-heat your grill to medium-high heat and pre-heat your oven to 400 degrees.
- Remove any pinbones from the salmon and check that there are no scales remaining on the skin. Starting from the head end of the filet, portion the salmon into approximately 4-ounce portions. You should end up with 12 pieces of salmon.
- Place the salmon in the marinade, making sure each piece is fully covered. Cover the container and place in the refrigerator for 1 hour.
- Remove the salmon from the marinade and pat salmon dry with paper towel.
- Place the salmon filets on the grill, starting first with the cut sides and rotating 45 degrees to make attractive cross marks, approximately 1 minute each turn. When all sides except for the skin side is nicely marked, remove them from the grill.
- Place the cedar planks on the grill and allow them to char a bit. If they ignite, douse them with a few drops of water. The char will impart the smoky flavor to the salmon. If you prefer less smoky flavor, char the planks less, and likewise if you prefer more smokiness, char them more. Once the planks are charred, allow them to cool.
Yoshi's Oakland Chef de Cuisine Scott Nishiyama grew up on the island of Maui, Hawaii, the son of a second generation flower grower. As a young boy, he was exposed to the wonderfully fresh produce that his family grew on their farm, and enjoyed daily in their meals. Though cooking and food had always been a passion, he was drawn to a career in the sciences, and spent his undergraduate years at the Massachusetts Institute of Technology. Yet, an undeniable urge to be in the kitchen remained.
Soon after graduation, Scott took his first step to becoming a chef, by taking a cooking position at the Hotel Bel Air in Los Angeles. This led him to the Culinary Institute of America in Hyde Park, NY. Upon graduation, Scott joined the kitchen of Cello in New York City where he remained until its sudden closure a year later. As luck would have it, Daniel Boulud was in need of chefs at his eponymous Restaurant Daniel, and Scott was quick to jump at the opportunity.
After two years under chef Boulud's tutelage, Scott was tapped to help open and manage Daniel's new restaurant at the Wynn Hotel and Resort in Las Vegas. This was a tremendous experience, as the hugely successful restaurant attracted many high profile clientele. When Corey Lee, chef de cuisine of the French Laundry, called one day in need of a chef, Scott couldn't pass up the offer. He decided to leave the bright lights of the Strip for the picturesque wine country of Napa Valley. Scott credits most of his expertise and experience to his time at the French Laundry, learning from a highly passionate group of individuals. Nearly a year and a half after joining the French Laundry, Scott was offered the chef de cuisine position at the newly completed Yoshi's San Francisco. Together with executive chef Shotaro Kamio, they changed the culinary landscape of San Francisco, with their interpretation of modern Japanese cuisine. After nearly a year, Scott made the jump across the Bay to Yoshi's located in Jack London Square, taking on all the kitchen operations and bringing his own culinary style to the menu.