Miso-Glazed Salmon

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat outside grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Note that this recipe works equally well if baked in a 400-degree oven for about 10 minutes. To save on clean-up time, I cover the metal roasting pan and the rack insert to the pan in aluminum foil and spray with Pam.