This is a simple and quick way to prepare very flavorful salmon. Extra glaze can be stored, tightly covered, in the refrigerator indefinitely and also be used to glaze tofu, eggplant, and other vegetables.
- Cooking spray
- 1 tablespoon sesame seeds
- 2 tablespoons white miso paste, reduced-sodium if available
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon reduced-sodium soy sauce, or tamari
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon water, if needed to thin glaze to a pourable consistency
- 1 pound skin-on, center-cut salmon fillet, cut into 4 portions
- 2 tablespoons thinly sliced Scallion
- Position oven rack in upper third of oven; preheat broiler.
- Line a small baking sheet with foil. Coat foil with cooking spray.
- Toast sesame seeds in a small, dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
- Whisk together miso, mirin, soy sauce, and ginger in a small bowl until smooth. Thin with water as needed; glaze should be thick but pourable.
- Place salmon fillets, skin side down, on prepared baking sheet. Brush with miso mixture.
- Broil salmon, 3 to 4 inches from heat source, until opaque in center, 6 to 8 minutes.
- Transfer salmon to serving plates and garnish with toasted sesame seeds and sliced scallion.