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5 oz (142 g) boneless, skinless salmon fillet
1 tbsp (15 mL) sesame seeds
2 tbsp (30 mL) Japanese miso paste
1 tsp (5 mL) mirin
1 tsp (5 mL) lemon juice
1 tsp (5 mL) sweet chili sauce
1/2 tsp (2.5 mL) soy sauce
1/2 tsp (2.5 mL) Sriracha sauce
1/4 tsp (1 mL) sesame oil
Preheat oven to 400F. Combine all marinade ingredients except sesame seeds into a stainless steel bowl. Whisk until smooth. Rub salmon well with miso marinade. Cover with plastic wrap and put in the fridge for 10 minutes.
Line a baking tray with parchment paper or spray with oil then place salmon on. Sprinkle sesame seeds to cover the salmon top. Bake in 400F oven for 6 minutes.
Serve with steamed white rice, vegetables, tobiko (salmon roe) or any additional sides.