Viking Plank Herb Salmon Rice

Description

Inspired by Viking plank-grilled fish with fresh herbs, shallots, and lemon, this version uses a quick oven plank technique on salmon served atop wild rice pilaf. Core ingredients stay authentic with thyme and citrus while modern Japanese techniques add a light miso umami glaze. Special for its smoky, tangy-savory balance and outdoor spirit, cooked in about 40 minutes.

Cultural Background

Viking plank cooking, known as plankefisk, involved securing fresh fish to wooden planks with pegs and cooking it over open fires, a practical Scandinavian technique dating back centuries for preserving moisture and adding subtle wood smoke. Historical accounts and recreations show Vikings relied heavily on abundant local fish like salmon or cod, seasoned simply with available herbs, salt, and citrus from trade routes. The wild rice pilaf draws from hearty grain preparations common in Norse diets, while the miso glaze introduces a Japanese umami element as a modern reinterpretation without altering the dish's tangy, herb-forward spirit.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1 cedar grilling plank (about 5x11 inches or larger)
• 1.5 pounds skin-on salmon fillet, cut into 4 portions
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 2 shallots, thinly sliced
• 1 lemon, thinly sliced into rounds
• 4 sprigs fresh thyme
• 1 cup wild rice blend, rinsed
• 2 cups chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Fresh parsley or extra thyme for garnish

Instructions

1. Soak the cedar plank in water for 30 minutes while preparing other components; preheat oven to 400°F.
2. In a small bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, sesame oil, and brown sugar until smooth to form the glaze; set aside.
3. Rinse wild rice and combine with broth in a medium saucepan; bring to a boil, then reduce to low, cover, and simmer for 20 minutes until grains are tender and liquid is absorbed.
4. While rice simmers, melt butter in a skillet over medium heat; add diced onion and cook 3-4 minutes until softened, then stir in garlic for 1 minute; fluff cooked rice into the skillet, season with 1/2 teaspoon salt and pepper, and keep warm.
5. Pat salmon dry, season lightly with salt and pepper, then brush tops generously with miso glaze.
6. Place soaked plank on a baking sheet; arrange salmon portions on the plank, top each with sliced shallots, lemon rounds, and thyme sprigs.
7. Transfer to the oven and bake 12-15 minutes until salmon reaches 125-130°F internally and flakes easily with a fork, with glaze caramelized and lightly charred at edges.
8. Spoon wild rice pilaf onto plates or a serving platter, top with salmon portions including shallots, lemon, and thyme, and garnish with fresh parsley.

Tips

- Soak the plank fully to prevent burning and impart gentle smoke flavor; if unavailable, use a foil-lined sheet pan but expect less smoky aroma.
- Avoid overcooking salmon by checking internal temperature early, as residual heat will finish it; common mistake is leaving it in too long resulting in dryness.
- Substitute white miso with red for deeper flavor or use honey instead of brown sugar if preferred; fresh dill can replace thyme for a brighter Nordic note.

Nutrition

Calories: 520
Protein: 38g
Carbs: 42g
Fat: 22g

Tags

Meat dish, Dinner, Japanese, Salmon, Rice, Savory/Umami, Tangy/Citrusy, Recreate or reinterpret a dish from anci