Create a Marinade

1. Make a marinade mixture using 1/4 cup of miso paste, a couple of tablespoons of both mirin and rice vinegar and about a tablespoon of minced ginger. Add a small amount -- around a teaspoon -- of sesame oil to the mixture.

2. Use a fork to whisk the mixture together, taking special care to break up any pieces of the miso paste until the mixture forms into a smooth paste.

3. Spread the mixture on the flesh of two salmon fillets or steaks. Sprinkle the salmon with a bit of salt and tightly wrap the salmon in plastic wrap. Refrigerate for at least 30 minutes or up to an hour.

Into the Broiler

1. Position your oven rack 6 to 8 inches from your oven's broiler. Preheat the broiler and line a rimmed baking sheet with aluminum foil.

2. Place the salmon on the baking sheet. Broil the salmon, flipping once while cooking, until it is golden brown.

3. Use an instant-read kitchen thermometer to ensure that the internal temperature of the salmon reaches 145 degrees Fahrenheit. Remove from the broiler and serve.

On the Grill

1. Heat your grill and lightly brush the grate with oil to prevent the salmon from sticking. Create a moderately hot fire for quick cooking.

2. Place the salmon on the grill with the skin side down, if using a fillet. Grill for about three minutes on each side until the salmon is lightly browned and cooked through.

3. Use an instant-read kitchen thermometer to ensure that the salmon is cooked to an internal temperature of 145 F.