In a small bowl whisk together 3 tbsp miso paste, 2 tbsp mirin, 1 tbsp brown sugar, and 1 tbs sake. Pour into a snug dish that can fit  2 salmon fillet slices. Place the salmon skin side up (skinless fillets are fine too). Place in the fridge and marinate (ideally) overnight, but otherwise at least 1hr. 

Remove the salmon from the marinade and place on an oiled or non-stick baking tray, skin side down.

Bake in the oven at 120c for about 25 minutes. Remove from the oven. And turn to the grill setting, moving the oven rack closer to the grill element. Brush some of the leftover marinade over the fillets and grill till slightly charred around the edges (around 3 minutes). 

You may also be interested in:

ROASTED SWEET POTATO WITH MISO >