Preparation

1. Skin salmon and rinse under cold running water, pat dry.
2. In a small non reactive saucepan, combine remaining ingredients for the miso glaze and bring to a boil over low heat, stirring to blend ingredients. Allow to cool.
3. Portion salmon into 6 serving pieces and place in a zip-seal plastic bag. Pour cooled marinade over fish and allow to marinate in the refrigerator for at least 1 hour, but preferably 3-4 hours or overnight.
4. Preheat oven to 475 F. Remove the fish from the marinade, rubbing any glaze clinging to the fish evenly over the fish with your hands. Place fish onto a foil lined broiler pan and cook on the top rack for 8 minutes. Turn oven onto broil and cook an additional 2 minutes or until glaze is bubbly and beginning to brown at the edges. No need to turn the fish over.
5. Serving Ideas: Delicious with steamed brown Jasmine rice, and Hot and Sour Napa Cabbage Stir Fry!