This miso salmon will blow your brains. It’s sweet, salty, slightly spicy, smoky, and full of umami thanks to white miso paste. Caramelized on the outside, tender and flaky on the inside. Best of all? With a bit of prep work, it only takes 15 mins to cook! // Makes 2 6-8 oz fillets.

• 2 6-8 oz salmon fillets
• 2 T white miso paste
• 2 T mirin
• 1 T soy sauce
• 1 T minced ginger or 1 tsp ground
• dash red chili pepper flakes or smidge of sriracha
• aluminum foil and baking tray

1. Whisk all of glaze ingredients together and brush generously over thawed salmon.
2. Broil on high  for 6-8 minutes until fillets are cooked through and the glaze is bubbling, charred, and sticky.
3. Garnish with toasted sesame seeds and scallions. It’s that easy.