Add the miso, mirin, rice vinegar, soy sauce, green onions, ginger, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.
Place the salmon SKIN SIDE UP. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.
Cook 12-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
Peel skin off (should be easy or the salmon isn't ready).
Cut and serve. I flip it over to serve so the bottom is up. Top with sauce from pan if desired.
Video
Notes
The key trick I use is to place the salmon skin side up while cooking, as it lets the fat seep into the salmon as it cooks, which enhances the flavor AND makes it really easy to remove the skin before serving.Recipe adapted from Bobby Flay's Miso Marinated Grilled Salmon.