• Ensure all ingredients are prepped and ready. Examine your salmon fillets to check for any remaining scales or bones. Gently feel along the flesh to locate bones, removing them with tweezers if needed. For scales, run your fingers along the skin and scrape any off with the blunt edge of a knife.
• Marinating the Salmon
• In a large mixing bowl or flat dish, combine the following marinade ingredients: 5 tablespoons miso paste, 3 tablespoons teriyaki sauce, 3 tablespoons rice wine vinegar, 3 tablespoons mirin, 2 tablespoons brown sugar, 2 minced garlic cloves, and 1 teaspoon toasted sesame oil.
• If your salmon hasn’t been divided into fillets, slice it into individual portions, typically around 6 ounces (170 grams) each. This will ensure even and faster cooking. Place the salmon in the marinade bowl, skin side facing up.
• Use a spoon to coat the salmon thoroughly with the marinade, ensuring all sides and skin are covered. Cover the bowl and refrigerate for 1 to 2 hours if the fillets are less than 1 inch (2.5 cm) thick. For thicker fillets, extend marination to 3 hours. Note: Avoid marinating overnight as the fish can become overly salty.
• Broiling the Salmon (For Thin Fillets)
• Preheat the broiler on high (550ºF/288ºC) with the oven rack set about 9 inches (23 cm) from the heating element. Let it heat for about 5 minutes. Tip: You control broiling by adjusting the distance from the heat, not the temperature, similar to setting up different temperature zones on a grill.
• Slice your green onions thinly on the diagonal while waiting. Prepare a baking sheet by lining it with foil (to prevent burning) and lightly greasing it to avoid sticking.
• Once the salmon is done marinating, remove it from the fridge and carefully wipe away any excess marinade. Tip: Scraping off the excess miso can help prevent burning during cooking.
• Arrange the fillets skin side down on the prepared sheet. Broil for 10–13 minutes or until the thickest part of the salmon reaches an internal temperature of 125–130°F (52–54ºC). There’s no need to flip the fillets. For medium-rare, cook until 120ºF (49ºC).
• Note: While the USDA suggests a target temperature of 145ºF (63ºC), removing the fish earlier will help avoid overcooking as the residual heat will finish the cooking process.
• Baking the Salmon (For Thicker Fillets)
• Set your oven to 425°F (218ºC) and place the rack in the center. If using a convection oven, lower the temperature by 25ºF (15ºC).
• Take the marinated salmon out of the fridge and remove any excess marinade using a spatula or butter knife. This prevents the miso from burning during the baking process.
• Place the salmon on a parchment-lined baking sheet, skin side down. If you have an oven probe, insert it into the thickest part of the salmon to monitor the temperature. If you don’t, consider using an instant-read thermometer.
• Bake for about 18–20 minutes, or until the internal temperature of the thickest part reaches 125–130°F (52–54ºC). No need to flip during baking. If you like your salmon medium-rare, stop baking at 120ºF (49ºC). Tip: For more accurate timing, allow roughly 5 minutes of cooking for every half-inch (1.3 cm) of thickness.
• Check for doneness by flaking the fish with a fork. If it flakes easily, it’s ready. If you want a charred finish, broil the fillets for 3 minutes until the surface is browned and blistered, but be cautious as the salmon will continue cooking during this step.

Serving

• Serve the Miso Salmon topped with a sprinkle of toasted sesame seeds and a few slices of green onion. This dish pairs wonderfully with steamed jasmine rice.