Ingredients:

  • 3 tbsp white miso paste
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a small mixing bowl, combine 3 tbsp white miso paste, 1 tbsp reduced-sodium soy sauce, 1 tbsp apple cider vinegar, and 1 tbsp honey; whisk vigorously until the mixture is smooth and velvety.
  2. Stir in 1 tbsp grated fresh ginger, 2 cloves minced garlic, 1 tsp toasted sesame oil, and 1/4 tsp cracked black pepper until the aromatics are evenly suspended.
  3. Place salmon fillets in an airtight container or bag, pour the marinade over the fish ensuring every inch is coated, seal, and refrigerate for 30 to 60 minutes.
  4. Bake the salmon at 400°F (200°C) for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).