Step 1

In a shallow bowl, whisk the water and the extra salt together until the salt dissolves.

Step 2

Place the salmon fillets in the salt-water mixture and allow them to brine, about 15 minutes.

Step 3

Preheat the broiler to high.

Step 4

Line a baking sheet with a large sheet of aluminum foil and brush it with the olive oil.

Step 5

In a small bowl, add the miso, the honey, the soy sauce, the rice wine, the garlic powder, and the ground ginger and stir to combine.

Step 6

Pat each of the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.

Step 7

Evenly brush the salmon fillets with the olive oil.

Step 8

Evenly sprinkle the salmon fillets with the remaining 1/2 teaspoon of the salt.

Step 9

Evenly brush 1/2 of the glaze over each of the salmon fillets.

Step 10

Broil the salmon fillets until they just reach an internal temperature of 145 degrees F and are tender, about 7-10 minutes.

Step 11

In a small saucepan over medium heat, add the remaining glaze and bring to a boil.

Step 12

Evenly pour the heated glaze over the cooked salmon fillets.

Step 13

Serve the salmon fillets garnished with the parsley.