Peel fresh ginger and then grate it, or use frozen crushed ginger.

Add the white miso paste, grated ginger, brown sugar, crushed garlic, low sodium soy sauce, sesame oil, and mirin to a large bowl.

Thoroughly whisk the ingredients in the bowl.

Use salmon with the skin on. Place the salmon fillets in an airtight container with the skin side up.

Pour the miso glaze over the salmon in the airtight container.

Place the lid on the airtight container and place it in the refrigerator. Or, marinate the salmon in a large Ziploc bag. Let the salmon marinade in the refrigerator overnight or for at least 1-2 hours.

Once marinated, disregard the extra marinade in the container and place the salmon with the skin side down on a sheet pan with tinfoil.

Cook the salmon in the oven at 375°F for 14-20 minutes or until done to your preference and fully cooked.

Once the salmon is cooked, remove the sheet pan from the oven and carefully use a spatula to remove the skin from the bottom of the salmon fillets.

Serve this salmon after cooking it. Top with sliced scallions and toasted sesame seeds. Serve it on its own or with roasted vegetables and cooked brown rice.