In a large bowl, combine miso paste, soy sauce, mirin, sake, and toasted sesame oil. Whisk together until smooth and lump-free.
2
If needed, cut the salmon into 6 oz portions. Place salmon skin-side up in the bowl with the marinade. Spoon the sauce over the salmon, ensuring both the flesh and skin are well coated.
3
Cover and refrigerate the salmon. Marinate for 1 to 2 hours for medium-thickness fillets, or up to 1 hour for thin cuts and 3 hours for thicker portions.
4
Remove excess marinade completely using an offset spatula or butter knife to prevent the miso from burning during cooking.
5
Place salmon skin-side down on an aluminum foil-lined baking sheet and oil lightly. Position the preheated broiler rack in the center, about 9 inches from the top heating element. Broil for 10 to 13 minutes until cooked through.
6
Alternatively, place salmon skin-side down on a parchment paper-lined baking sheet. If using an oven probe, insert it into the thickest part of the fillet. Bake in a 400°F oven until the thickest part reaches 130°F, about 18 to 20 minutes.
7
Serve the cooked miso salmon over ginger rice and garnish with toasted white and black sesame seeds and chopped green onions.
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