- 6 (6-ounce) salmon fillets, skinned
- 1/3 cup white miso
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 3 tablespoons mirin (Japanese rice wine)
- White and black sesame seeds, lightly toasted
- 3 green onions, sliced on diagonal
Preheat broiler to high.
Arrange salmon fillets in a single layer in a shallow pan.
In a small bowl, combine miso, sugar, oil and mirin. Mix well.
Brush both sides of fillets with half of glaze mixture and marinate for at least 30 minutes or up to 1 hour.
Place fillets under broiler until browned and glaze has caramelized.
Remove from oven and pour over remaining glaze.
Bake at 375° F for an additional 5-7 minutes.
Fish should be moist and flaky.
Garnish with sesame seeds and green onions.
Serve with steamed rice and cucumber pickles.