In a medium bowl, combine miso, mirin, sake, soy sauce, roasted sesame seed oil, ginger, garlic, and 1 tablespoon neutral oil. Place salmon fillets in a shallow dish, pour over the marinade, wrap in plastic, and refrigerate for at least 1 hour but up to 8 hours. Make sure the plastic wrap forms a seal with the salmon.

Remove salmon from the fridge and let it come to room temperature for at least 30 minutes.

Cover a baking sheet with aluminum foil and brush with 1 tablespoon neutral oil.

Gently scrape any excess marinade off the salmon and back into the shallow dish, placing the salmon on the aluminum foil lined baking sheet and pouring the remaining marinade into a small sauce pan.

Move a rack in your oven to the middle position and set your oven to broil, letting it heat up for about 5 minutes.

Bake salmon for 8-10 minutes until it reaches an internal temperature of 125-135 degrees and there’s a little char on top. If you prefer firmer salmon, move your rack down one more notch and cook for 10-12 minutes or the internal temperature reaches 135-145.

While the salmon is baking, add a splash of water to the marinade and thicken on medium heat.

Remove the salmon from the oven and brush with the cooked marinade. Top with black and white sesame seeds and sliced green onion. Serve with white or brown rice and your veggie of choice. Enjoy!