Combine the miso paste, soy sauce, mirin, rice wine vinegar, caster sugar and sesame oil in a medium bowl, whisk well to combine.
2
Slightly overlap two large pieces of plastic wrap on your work surface and top with the salmon. Gently rub the marinade on both sides of the salmon, then wrap tightly and refrigerate overnight to allow the flavours to penetrate.
3
Remove the salmon from the refrigerator 30 minutes before cooking. This allows the salmon to come to room temperature and cook evenly.
4
Remove excess marinade with paper towel then transfer the salmon, skin-side down, to a lightly greased, foil-lined tray. Bake the salmon for 15 minutes in preheated 180 degree, fanforced oven.
5
After 15 minutes, remove the salmon from the oven and change the setting to grill. Preheat the grill for 5 minutes then return the salmon to the top shelf and grill for 5 minutes or until caramelised and just cooked through.
6
Rest the salmon for 5 minutes and garnish with shiso greens or coriander, spring onions and toasted sesame seeds. Serve salmon alongside bowls of freshly steamed sushi rice, dollop with wasabi mayonnaise, and a squeeze of fresh lime. Enjoy!
7
Note: Miso burns easily, so keep an eye on the salmon while grilling and rotate the tray often to avoid hot spots.
