I always start by soaking my cedar plank in water for at least 1–2 hours. This prevents burning and ensures that smoky aroma develops slowly during cooking. A fully soaked plank is key for safety and flavor.

Make sure it stays submerged for even absorption. I sometimes place a heavy bowl on top to keep it down.

In a bowl, I whisk together miso paste, mirin, sake, soy sauce, and sugar until smooth. The mixture should turn into a silky, glossy glaze. This step is where the flavor starts building.

I always taste a tiny bit to adjust sweetness or saltiness if needed. It should be bold but balanced.

I gently coat each cod fillet with the miso mixture, making sure every side is covered. Then I let it rest for at least 30 minutes. This helps the fish absorb all that rich umami flavor.

Sometimes I marinate it longer for deeper taste, but even a short soak works beautifully.

I preheat the oven or grill to a medium-high temperature before placing the cedar plank inside. This ensures even cooking and helps the plank start releasing its aroma.

I also lightly oil the plank surface so the fish doesn’t stick.

I place the marinated cod directly on the cedar plank and cook it until the fish becomes flaky and slightly caramelized. The kitchen fills with a warm smoky scent that I absolutely love.

This usually takes around 12–15 minutes depending on thickness.

Once done, I let the fish rest for a couple of minutes before serving. This helps the juices settle and keeps the cod tender.

I finish it with sesame seeds and chopped green onions for freshness a