A rich, savory version incorporating white miso paste for added umami depth.
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In a small mixing bowl, whisk together the white miso paste, mirin, sake, soy sauce, brown sugar, ginger, garlic, and sesame oil until the sugar is fully dissolved and the marinade is smooth.
Pat the salmon fillets dry with paper towels and place them in a shallow dish or a large zip-top bag.
Pour the miso marinade over the salmon, ensuring each fillet is well-coated; cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Place the marinated salmon fillets on the prepared baking sheet, skin-side down, leaving space between each piece.
Bake for 12 to 15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork.
Optional: Switch the oven to broil for the last 1-2 minutes to caramelize the miso glaze until slightly charred and bubbly, watching carefully to prevent burning.
Remove from the oven and let rest for 2 minutes before garnishing with toasted sesame seeds and sliced green onions.
