The miso honey soy marinade/glaze caramelizes, turns golden and imparts a delicious umami flavor to this oven baked and broiled salmon.  

Makes 4 servings, 6 oz. each

Ingredients: 

• 1-1/2 lbs.  salmon fillet
• 1/4 cup mild white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil
• Sliced green onions, sesame seeds and sliced cucumbers for garnish

Directions:

1. In a large bowl add miso paste, soy sauce, rice vinegar, honey, and toasted sesame oil.  Whisk to blend until no clumps appear. Remove 2 tablespoons of marinade and set aside. 
2. Place the salmon, flesh side down, into the large bowl and coat with marinade.  Marinade for 30 minutes.
3. Preheat the oven to 450℉.  Line a 10 x 15-inch baking pan with aluminum foil.  Brush the foil with olive oil or vegetable oil to prevent the fish from sticking.
4. Place the salmon, skin side down, on the baking pan.  Place the baking pan in the middle of the oven and bake for 6-9 minutes until cooked through.  Salmon should look opaque with a deep pink center and flake easily with a fork in the thickest part.
5. Carefully remove the baking pan from the oven.  Brush the 2 tablespoons of reserved marinade on the salmon. 
6. Turn the oven to Broil.  Place the baking pan back in the oven on a high shelf closer to the broiler.  Broil for 1 to 2 minutes until salmon has a golden caramelized glaze.   (Check after 1 minute; the miso marinade can burn quickly.)
7. To serve, place salmon on a large platter.  Garnish with sliced green onions,  sesame seeds, and sliced cucumbers.

Tips:

• Miso is a nutrient-rich, fermented soybean paste with a sweet, salty, and deep umami flavor.  This traditional Japanese seasoning is used in soups, dressings, glazes and marinades.
• There are 3 types of miso: white, red, and yellow. White miso is mild, lighter, and sweeter. Red miso is saltier, stronger and fermented longer. Yellow miso is bolder than white, but not as intense as red, with a bit more complexity.