In a bowl, combine 1 tablespoon of white miso with 1 tablespoon of hot water. Whisk until smooth and creamy. Then, add 2 tablespoons of coconut aminos (or soy sauce), 2 teaspoons of honey, 1 teaspoon of sriracha, and 1 teaspoon of minced fresh ginger. Mix well until all ingredients are fully incorporated.
Preheat your oven to 400°F (200°C). This high temperature will help caramelize the glaze on the salmon, creating a beautiful crust.
Line a baking sheet with parchment paper. Place the salmon fillets on the sheet, skin side down. Pat them dry with a paper towel to remove any excess moisture, which helps the glaze adhere better.
Using a spoon or a brush, generously coat the top of each salmon fillet with the miso glaze. Ensure each piece is evenly covered for maximum flavor.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets, so keep an eye on them.
Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes. Serve hot, garnished with chopped green onions or sesame seeds if desired. Pair it with steamed rice and sautéed vegetables for a complete meal.
