• Before You Start: Please note that this recipe requires a marination time of 1–2 hours.
• Gather all the ingredients. Check your 2 skin-on salmon fillets for scales and tiny bones.

  To find bones, run your fingers along the flesh and sides, then pull them out with fish boning tweezers.

  To check for scales, run your fingers over the fish skin and scrape them off with the flat edge of a knife.
  

To Lightly Marinate

• In a large bowl or flat tray, mix the marinade ingredients: 2 Tbsp miso, 1 Tbsp sake, 1 Tbsp mirin, 1 Tbsp soy sauce, and ¼ tsp toasted sesame oil.
  
• If your salmon isn’t cut into fillets, slice it into individual portions (about 6 oz / 170 g each) for quicker, more even cooking. Place the pieces in the marinade, skin side up.
  
• Spoon the marinade over the salmon, coating the flesh, sides, and skin. Cover and refrigerate for 1–2 hours for fillets up to 1 inch (2.5 cm) thick, or up to 3 hours for thicker cuts.

  Nami's Tip: Avoid marinating overnight, as the miso marinade is too salty.
  

To Broil

• PREHEAT: Turn the broiler to High (550ºF/290ºC) and place a rack in the center, 9 inches (23 cm) from the top heating element. Preheat for 5 minutes. Nami's Tip: When broiling, you don‘t adjust the oven temperature; instead, you control the cooking by adjusting the rack distance (how close the food is to the broiler). Think of it like using hotter and cooler zones on a grill.
• Cut the green onions diagonally into thin slices. Line a baking sheet with aluminum foil (since parchment paper will burn) and spray or brush the oil so the salmon skin won‘t stick.
  
• Remove all excess marinade before broiling, as miso burns easily.
  
• Nami's Tip: I like to scrape off the excess marinade from all sides with an offset spatula or butter knife.

  Place the salmon skin side down on the prepared baking sheet.
  
• Broil the salmon for about 10–13 minutes or until the thickest part of the fillet reaches 125–130°F (52–54ºC). No need to flip the salmon. For medium-rare, stop cooking at 120ºF (49ºC).

  Note: The USDA recommends cooking fish to 145°F (63ºC). Keep in mind that the salmon continues to cook with residual heat, which may cause it to overcook. I highly recommend a Thermapen instant-read thermometer to check the temperature.
  

To Bake

• PREHEAT: Preheat the oven to 425°F (220ºC) with a rack placed in the center position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a baking sheet with parchment paper.
• Remove all excess marinade before broiling, as miso burns easily.

  Nami's Tip: I like to scrape off the excess marinade from all sides with an offset spatula or butter knife.
  
• Place the salmon skin side down on the prepared baking sheet. If using an oven probe, insert it into the thickest part of the fillet.

  Nami's Tip: If you don‘t have a probe, I highly recommend a Thermapen instant-read thermometer.
  
• Bake the salmon for about 18–20 minutes, or until the thickest part of the fillet reaches 125–130°F (52–54ºC). No need to flip the salmon. For medium-rare, stop cooking at 120ºF (49ºC).

  Nami's Tip: Bake about 5 minutes per ½-inch (1.3-cm) of thickness, measured at the thickest part.

  Note: The USDA recommends cooking fish to 145°F (63ºC). Keep in mind that the salmon continues to cook with residual heat, which may cause it to overcook.
  
• Remove the salmon from the oven and check doneness by flaking the flesh—it’s ready if it flakes easily.

  Optional char: For a golden, slightly blistered finish, underbake the salmon a little, then remove the probe and switch to broil on High (550ºF/290ºC). Keep the rack in the center and broil for about 3 minutes, until the surface is browned. Remember, the salmon will continue to cook while broiling, so switch early to avoid overcooking.
  

To Serve

• Serve the Miso Salmon and top with ½ tsp toasted white and black sesame seeds and 1 green onion/scallion thinly sliced (both toppings are optional). I like to serve this salmon with Ginger Rice. Enjoy!
  
• Optional glaze: I usually discard the marinade (which is why I keep it to a minimal amount). But if you’d like a glaze, dilute the marinade with a little water and simmer for a few minutes. Drizzle it over the salmon or save it for another dish.
  

To Store

• You can store the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.