Ingredients:

  • 1/4 cup white miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 4 salmon fillets (about 6 oz each, skin-on preferred)
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • Lemon wedges for serving

Instructions:

  1. In a mixing bowl, combine miso paste, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth.
  2. Place salmon fillets in a shallow dish and pour the marinade over them, ensuring they’re well coated. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Preheat your oven to 400°F (200°C).
  4. Line a baking sheet with parchment paper. Remove salmon from the marinade, allowing excess to drip off, and place fillets on the prepared baking sheet.
  5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
  6. Once cooked, sprinkle with sesame seeds and chopped green onions. Serve with lemon wedges on the side.