Optional garnish: Sliced green
onions, sesame seeds
Let salmon rest at room
temperature for 20 minutes.
Meanwhile, make the miso glaze:
Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher
in a small bowl until smooth (the miso may have a few lumps depending on
its texture, which is okay).
Preheat the broiler to high.
Place a large sheet of aluminum foil on a baking sheet and brush it with
olive oil. Pat each piece of salmon dry and place it on the foil skin side
down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
Broil about 4 to 5 minutes for
very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just
tender and pink at the center (the internal temperature should be between
125 to 130F in the center). Brush with more of the glaze and serve.