- 1 tablespoon sesame seeds
- 2 tablespoons sweet white miso paste (see Ingredient note)
- 2 tablespoons mirin (Japanese rice wine) (see Ingredient note)
- 1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)
- 1 tablespoon minced fresh ginger
- 2 drops hot pepper sauce
- 4 (6 ounce) fillets center-cut salmon
- 2 tablespoons thinly sliced scallions
- 2 tablespoons chopped fresh cilantro or parsley
- Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
- Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
- Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
- Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
- Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).