1 tablespoon sesame seeds
2 tablespoons sweet white miso paste,
2 tablespoons mirin, (Japanese rice wine)
1 tablespoon reduced-sodium soy sauce, or tamari
1 tablespoon minced fresh ginger
A few drops hot pepper sauce
1 1/4 pounds center-cut salmon fillet, cut into 4 portions
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro, or parsley


Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).