Mix all your ingredients for the marinade in a large bowl.
Take the salmon filet and place it in the marinade skin-up. With a spoon, pour some of the marinade over the fish and cover the bowl with plastic cling wrap.
Place the bowl in the refrigerator and let it marinate for about 30-60 minutes.
Next, prep your baking tray with aluminum foil and place your fish filet on top of it. Make sure to drain the salmon, so the marinade doesn’t drip.
Broil the salmon for about 12 minutes on medium heat. Read the broiling recommendations below.
Cook the jasmine rice according to instructions.
Broiling the Salmon
Preheat the broiler oven.
Place the cooking rack at about 15 centimeters / 6 inches from the top of the heating element.
Broil the fish at medium heat (500 F or 260 celsius) for about 12 minutes or until the fish is browned on top.
The cooking time may vary depending on how thick the salmon filets are.
You can use a meat thermometer to check that the salmon’s internal temperature is 145 F or 63 degrees Celsius.
Using leftover marinade
I like to stir-fry the vegetables with the leftover marinade in around 10 minutes. Add a little oil to a wok or large pan and add the squash, bok choy, and red onion together with the marinade. Some people prefer grilled veggies so you can do that too with just a little bit of oil and add the marinade afterward.
Serve
Chop the green onion and garnish the fish. Sprinkle the sesame seeds on top.
Now your dish is ready to serve on a plate with the salmon rice on the side and the vegetables with all the miso sauce next to it.