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Salt and pepper the salmon.
In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth.
In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours, up to 24 hours in the fridge.
Preheat your oven in broiler mode. Put the salmon in an oven-safe tray and remove most of the marinade but keeping a thin layer on top. Put the salmon in the oven when the heat element is active for extra browning. If you dare, keep the door slightly open with tongues so the thermostat detect the temperature drop and keeps the element on the whole time. When doing so, it should take about 5 minutes before the marinade chars and needs to be taken out; the salmon should be a perfect medium-rare inside. If you do not do the open-door trick, it might take 10 minutes for the marinate to get charred as the broiler element will turn off for a bit; the salmon might be more of a medium or medium-well cuisson.
Garnish with green onions and sesame seeds if desired.