1/4 cup white miso paste
1/4 cup mirin
2 tablespoons of rice vinegar (i used sushi rice vinegar since it has a little sweetness already added to it)
2 tablespoons of low sodium soy sauce
2 tablespoons of fresh ginger, grated
2 tablespoons of sesame oil
2-4 filets of salmon with skin on one side
salt and pepper
whisk the first 6 ingredients in a glass pie pan. place the salmon filets in the pan, making sure the salmon is well coated with the marinade. cover and place it in the fridge for at least 30 mins, overnight would be best.
Preheat oven to 375 F. Place pie plate in oven and bake fish until done, about 15-20 minutes. As the fish bakes, occasionally spoon some of the sauce over it to cover. season with salt and pepper serve with a slice of lemon.
Adapted from Foodisluv