Miso Salmon

In a deep bowl, add the miso paste, soy sauce, honey, mirin and sesame oil and whisk until smooth with no clumps.

Place the salmon flesh side down in the bowl and coat with the marinade. Marinate for at least 30 minutes or up to 2 hours. If marinating for 2 hours or in warmer weather, refrigerate while marinating.

Preheat the oven broiler to 480°F / 250°C. Line a baking sheet with aluminium foil and brush or spray with oil to prevent sticking.

Place the salmon fillet skin side down on the baking sheet, reserving any excess marinade.

Broil on the middle oven rack for 6-9 minutes, depending on desired doneness.

Carefully remove the salmon and brush with some of the reserved marinade. Move the baking sheet to a higher rack closer to the broiler and cook an additional 2-3 minutes until the glaze is golden and caramelized, watching carefully to avoid burning.

Garnish with sliced green onions and sesame seeds and serve with jasmine rice and cucumber or pickled ginger if desired.

Serve the salmon with jasmine rice, garnish with sesame seeds and sliced green onions, and add sliced cucumber or pickled ginger if desired.