Gather all the ingredients. Check your 2 skin-on salmon fillets for scales and tiny bones.

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.

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.

Cut the green onions diagonally into thin slices. Line a baking sheet with aluminum foil and spray or brush the oil so the salmon skin won’t stick.

Remove all excess marinade before broiling, as miso burns easily.

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).

For medium-rare, stop cooking at 120ºF (49ºC).

Remove the salmon from the oven and check doneness by flaking the flesh—it’s ready if it flakes easily.

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).