• Before You Begin: Please be aware that this recipe requires marinating the salmon for 1–2 hours.
• Gather all your ingredients. Check your 2 skin-on salmon fillets for any scales or tiny bones. Use fish boning tweezers to carefully remove any bones by running your fingers along the flesh surface and sides to locate the hard tips. To remove scales, run your fingers across the skin and use the flat edge of a knife to scrape off any scales you find.

To Lightly Marinate

• In a large bowl or flat tray, combine the marinade ingredients: 2 tablespoons miso, 1 tablespoon sake, 1 tablespoon mirin, 1 tablespoon soy sauce, and 1/4 teaspoon toasted sesame oil.
• If your salmon isn't already portioned into fillets, cut it into individual servings to ensure even cooking. A typical serving size is 6 ounces (170 grams). Place the salmon in the bowl with the marinade, skin side up.
• Spoon the marinade over the salmon, ensuring it coats the sides and skin thoroughly. Cover and refrigerate for 1–2 hours for fillets up to 1 inch (2.5 cm) thick. For thicker cuts, marinate for 3 hours. Note: Unlike Black Cod with Miso, this salmon marinates briefly, so avoid marinating overnight to prevent excessive saltiness.

To Broil (for thin fillets less than 1 inch or 2.5 cm thick)

• Preheat the broiler to High (550ºF/288ºC) and position the rack in the center of the oven, about 9 inches (23 cm) from the top heating element. Allow it to preheat for 5 minutes. Note: When broiling, the oven temperature remains constant; instead, adjust the distance between the heating element and the food surface, much like managing hotter and cooler zones on a grill.

  While the broiler preheats, thinly slice the green onions diagonally. Line a baking sheet with aluminum foil (as parchment paper can burn) and lightly spray or brush oil on the foil to prevent the salmon skin from sticking.
• Remove the salmon from the refrigerator and ensure to wipe off any excess marinade completely to prevent the miso from burning during broiling. Optionally, use an offset spatula or butter knife to scrape off the marinade.
• Place the salmon pieces skin side down on the prepared baking sheet.
• Broil the salmon until the thickest part of the fillet reaches an internal temperature of 125–130°F (52–54ºC), which typically takes about 10–13 minutes. There's no need to flip the salmon while broiling. For medium-rare doneness, you can stop cooking at 120°F (49ºC).

  Please note that while the USDA recommends cooking fish to an internal temperature of 145°F (63ºC), the residual heat will continue cooking the salmon, potentially resulting in overcooked fish.

To Bake (for thick fillets)

• Preheat the oven to 425°F (218ºC) and position the rack in the center. If using a convection oven, reduce the temperature by 25ºF (15ºC).

  Remove the marinated salmon from the refrigerator and thoroughly wipe off any excess marinade to prevent the miso from burning during baking. You can use an offset spatula or butter knife to scrape off the marinade if desired.
• Arrange the salmon pieces skin side down on a baking sheet lined with parchment paper. If you have an oven probe, insert it into the thickest part of the flesh. Tip: If you don't own a probe, consider investing in a Thermapen instant-read thermometer.
• Place the baking sheet with the salmon in the oven and connect the probe (if using) to the oven. Bake the salmon until the thickest part of the fillet reaches an internal temperature of 125–130°F (52–54ºC), approximately 18–20 minutes. There's no need to flip the salmon while baking. For medium-rare doneness, you can stop cooking at 120°F (49ºC). Tip: I recommend baking for about 5 minutes per ½-inch (1.3-cm) thickness of salmon at the thickest point.

  Please note that while the USDA suggests cooking fish to an internal temperature of 145°F (63ºC), the residual heat will continue to cook the salmon, potentially resulting in overcooked fish.
• Remove the salmon from the oven and check if it's cooked by flaking the flesh. If it flakes easily, it's ready.

  For an optional char: When the salmon is close to reaching the desired internal temperature, remove the probe and set the oven to Broil on High (550ºF/288ºC). Keep the oven rack in the center position, 9 inches (23 cm) away from the top heating element. Broil the salmon for about 3 minutes, or until the surface is blistered and slightly browned. Remember, the salmon will continue to cook under the broiler, so don’t delay in switching to broil.

To Serve

• Serve the Miso Salmon topped with ½ tsp of toasted white and black sesame seeds and thinly sliced green onion/scallion (optional). I recommend pairing this dish with Ginger Rice for a delightful meal!
• Optional tip: If you prefer not to discard the marinade, you can dilute it with water and simmer for a few minutes. Serve it alongside the salmon or use it in other recipes. Enjoy!