Cedar-Planked Miso-Maple Glazed Smoked Black Cod (Sablefish)
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 35 min
A wood-fired twist on Nobu's iconic black cod. Buttery, omega-3-rich Alaskan sablefish marinated in white miso, ginger, and maple, then roasted on a smoldering cedar plank at 400°F (204°C) to 140°F (60°C).
Ingredients (10)
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Helpful tools for making Cedar-Planked Miso-Maple Glazed Smoked Black Cod (Sablefish):
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Black cod (sablefish) has the highest natural fat content of any white fish, making it virtually impossible to dry out on a 400°F (204°C) pellet grill.
- ✓Pro Tip 2: Gently wipe excess thick miso paste off the surface of the fish before placing it on the plank; a thin veil caramelizes cleanly, whereas a thick layer chars before the center hits 140°F (60°C).
- ✓Pro Tip 3: Clinical Nutrition Note: Fermented white miso provides beneficial postbiotics and bioavailable isoflavones, while black cod supplies more anti-inflammatory omega-3s per ounce than salmon.
🧊 Storage, Freezing & Safe Reheating
Store leftover cooked black cod in an airtight glass container in the refrigerator for up to 3 days. Reheat gently at 325°F (163°C) for 8 minutes.
Frequently Asked Questions
What can I substitute if I can't find Alaskan black cod (sablefish)?
Chilean sea bass (Patagonian toothfish), halibut, or thick-cut King salmon fillets are the best substitutes. For leaner halibut, pull promptly at 135°F (57°C) so it stays moist.
Can I reuse the cedar plank after cooking fish?
For food safety and optimal aromatic cedar steam, cedar planks should only be used once when cooking raw fish directly on the wood.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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