Make the marinate by mixing all the seasoning in a bowl, stir well. Zip lock bags are your friend here. Line the fillets in a large zip lock bag and pour the miso seasoning in the bag and seal. Gently massage the salmon so the paste covers all the fillets. Put in the fridge for a few hours or overnight.

Preheat oven to 180C. If you are like me, you want to save all the miso goodness and just put the fillets in the oven as-is, but I found out the hard way that miso burns quickly. So gently wipe off your tears and the miso with a spoon. Or if your bond with the miso is too strong to break, look away and have someone else do it for you. Bake the fillets for about 15 minutes and there you have it, miso infused salmon for dinner. Served with steamed broccoli and rice.

Make a mess. One kitchen at a time.