baked salmon with miso

Miso or Japanese soybean paste was used in the marinade for this baked salmon fillets. I got another batch of frozen wild caught sockeye salmon to use for this recipe. Somehow, I find it easy to overcook this type of salmon which seems to have a firmer flesh than the more popular farm-raised salmon. Much as I would like to cook it perfectly, I still didn't get the timing right and ended up somehow slightly overcooking them again. A little miso in the marinade goes a long way since it's usually salty. There are many kinds, but I usually buy white miso, which is on the sweeter and milder side. Mix together about 2 tablespoons of miso paste, a little wasabi powder or paste, a little soy sauce just for color, grated fresh ginger and lemon juice (I used calamansi or calamondin juice from our backyard harvest). Place the salmon pieces in a glass baking dish. Spread the marinade all over the salmon fillets. Cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes. Bake or broil for 15-20 minutes, depending on the thickness of the fish, at 375 degrees F. I served them on top of some cooked Japanese wheat noodles with extra lemons. Garnish with sliced green onions. We also had miso soup, mixed vegetable side dish and agedashi tofu for appetizers (to be posted next) to go with our Asian-inspired meal.