Step 1

If cooking right away and not marinating, line a baking sheet with parchment paper and preheat oven to 425 degrees F.

Step 2

Slice salmon into 1.5-2 inch wide fillets. For 1 lb of salmon, I usually slice into 3-4 pieces.

Step 3

Mix miso, sugar, and mirin to form a paste. Generously coat salmon fillets with the miso mixture. At this point you can put the salmon in the fridge to marinate 20-30 minutes or up to overnight or you can bake right away.

Step 4

When ready to cook, place salmon fillets on your lined baking sheet. If using skin on salmon, I recommend doing the skin side up so it gets crispy. Try not to let excess marinade drip onto the sheet as it will burn.

Step 5

Bake salmon at 425 degrees F for 12-15 minutes or until fish is cooked through, keeping a close eye to make sure the miso doesn't burn. The miso glaze should turn a dark caramelized brown in spots but not be completely black. If you notice one side of your salmon is browning too quickly, you can shift your baking rack to be further from the heat source, flip your fillets, or both. Serve salmon right away and save leftovers in an airtight container in the fridge.