Step 1: Prep and Marinate

Place your salmon fillets into a resealable gallon-size bag. In a separate bowl, whisk together the miso paste, soy sauce, honey, oil, lime juice, lime zest, ginger, garlic, and sesame oil. Reserve exactly 1 1/2 tablespoons of this marinade in the fridge for later. Pour the rest into the bag with the fish, seal it while pressing out the air, and let it marinate for 30 to 60 minutes.

Step 2: Broil to Perfection

Preheat your broiler for 3 minutes, with the rack set about 7 inches from the heat source. Place the marinated salmon on a greased baking sheet. Broil for 5 to 6 minutes. If the thin ends of the salmon start to brown too quickly, tent them with a piece of foil to ensure even cooking.

Step 3: Finishing Touches

Remove the tray from the oven. Brush the reserved marinade over the hot fish to give it a fresh, glossy finish. Garnish with sliced green onions before serving.

Pro Tips

• Do not marinate for longer than an hour, as the acid in the lime and the enzymes in the miso can change the texture of the fish.
• Always use a piece of foil to cover any parts of the fillet that seem to be charring faster than the rest.
• If using thicker fillets, you can move the rack lower in the oven to ensure the center cooks through while the glaze caramelizes.
• Let the salmon sit for 2 minutes after removing from the broiler; this helps the glaze set beautifully.