In a small bowl, whisk together miso, vinegar, sweetener of choice (honey, maple syrup or brown sugar), soy sauce, garlic and ginger until completely smooth. Set aside.

Liberally mist a baking sheet with oil spray and set aside. Pat salmon filets dry, then place on the baking sheet skin side down and brush each with about 2 tablespoons miso sauce. Allow them to marinate for about 30 minutes.

Preheat oven to 425˚ and position a rack to the top spot. Roast salmon in the oven on the top rack for about 10 to 15 minutes. Set oven to broil and finish under the broiler for a few minutes to crisp the tops, if you’d like them more well done.

(A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.)

Alternatively, you can grill salmon. Make sure fish is at room temperature. Place salmon on a pre-heated indoor or outdoor grill, skin side down. Cook for 5 to 8 minutes, depending on the thickness. Use a wide spatula to carefully flip to the other side and cook for another 4 to 5 minutes, or until it reaches your preferred level of doneness.

(Note: Salmon should release easily from the grill; if it doesn’t, wait another 1 minute or 2 before flipping.) Keep in mind most salmon filets take just about 12 minutes to cook through, so pay close attention to avoid overcooking.

Transfer to a serving dish, brush each filet with additional miso sauce (using a clean brush or fresh spoon) and sprinkle on optional chopped scallions, if desired.