Miso Ginger Salmon

Instructions

1. Prepare the marinade
   In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil until smooth and well combined.
2. Marinate the salmon
   Place the salmon fillets in a shallow dish and pour the marinade over them. Turn the fillets to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Preheat and prepare
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish. Remove the salmon from the marinade, allowing excess to drip off, and place skin-side down on the prepared baking sheet.
4. Reserve the marinade
   Pour the remaining marinade into a small saucepan and bring to a gentle simmer over medium-low heat. Cook for about 3-4 minutes until slightly thickened. Remove from heat and set aside.
5. Bake the salmon
   Bake the salmon in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Glaze and finish
   During the last 2 minutes of baking, brush the salmon with the reduced marinade. For a caramelized finish, you can switch to broil for the final minute, watching carefully to prevent burning.
7. Garnish and serve
   Transfer the salmon to serving plates. Drizzle with any remaining glaze, then sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing over the fish.