Heat oven to 450 degrees. Combine all ingredients except the salmon in a bowl. Stir to dissolve miso, set aside.
2
Heat a large ovenproof nonstick skillet over medium-high heat. Add fillets, skin-side down. Press down lightly with a spatula to sear skin; cook 3 to 4 minutes until skin is crisped.
3
Spoon half the sauce over fish. Transfer skillet to oven. Bake 6 minutes for medium-rare doneness (bake longer, if desired). Spoon remaining sauce over hot fish.
