Step 1

Preheat the oven to 400°F. Line a 9x13-inch casserole dish with parchment paper or foil. Pat the salmon fillets dry, then place in the dish skin-side down.

Step 2

In a small bowl, whisk together the maple syrup, miso, vinegar, soy sauce, ginger, and red pepper flakes.

Step 3

Spoon or carefully pour half of the mixture on top of the salmon, brushing to evenly coat the tops. Let sit at room temperature for at least 15 minutes, or marinate for up to 12 hours (if refrigerating, let the salmon stand at room temperature for 15 minutes prior to cooking).

Step 4

Bake the miso salmon for 7 minutes. Remove from the oven, and brush with the remaining marinade. Return the pan to the oven and continue cooking for 6 to 8 minutes more, or until the salmon is opaque and cooked through, and the fish registers 140°F on an instant read thermometer (fish is considered cooked at 145°F, but its temperature will rise as it rests; do not overcook or the fish will be dry). Let the salmon rest for 5 minutes, then serve warm with a sprinkle of chopped green onion or cilantro, sesame seeds, and rice as desired.