Steps
- Mix 2 tablespoons of white miso, 1 tablespoon of sake, 1 tablespoon of mirin, 1 tablespoon of soy sauce, and ¼ teaspoon of toasted sesame oil.
- Coat 340g of skin-on salmon fillets, cut into pieces about 170g each. Cover and refrigerate for 1-2 hours. Near the end, preheat the oven to 425°F / 220°C.
- Scrape excess marinade off the fish and discard it. Place skin-side down on a lined baking sheet.
- Bake for about 18-20 minutes, until the thickest part reaches 145°F / 63°C and flakes easily.
- Sprinkle with ½ teaspoon of toasted sesame seeds and 1 scallion, thinly sliced.