Add the butter, miso, kimchi (if using) and basil to a bowl and mix until well combined. If not using right away, store in the fridge for up to 1 week.

Soak the cedar plank in water for at least 30 minutes before grilling, but 2-4 hours is ideal.

Meanwhile, whisk together 2 tablespoons honey, 1/4 cup soy sauce, the ginger and garlic. Add the salmon to a ziplock bag or Pyrex pan and pour the marinade over the salmon. Place in the fridge for 30 minutes.

Heat your gas or charcoal grill to medium heat, about 350 degrees F.

Remove the salmon from the marinade and lay the whole salmon filet on top of the cedar plank, making sure none of the salmon is hanging off. Sprinkle with salt and pepper. Place the cedar plank on the grill and cover the grill. Grill for about 12-15 minutes and check for doneness. The salmon is done when it's uniformly pink in the center.

Using a large spatula, remove the cedar plank salmon and transfer to a flat surface to rest.

In a small bowl, combine the remaining 1/4 cup honey, 1 tablespoon soy sauce, sesame oil and the sesame seeds. Brush the salmon with the honey glaze, reserve any extra for serving.

Make sure your grill is hot (it should already be on from cooking the salmon). Thread the tomatoes on skewers and rub with olive oil, salt + pepper. Place on the hot grill and grill for about 5 minutes, rotating the skewers every 2-3 minutes.

Dollop the salmon with the miso butter and serve alongside the grilled tomatoes. Garnish with fresh basil and sesame seeds. Serve with any remaining honey glaze