Start by mixing the Dijon mustard, grated ginger, pure maple syrup, soy sauce, white miso paste, and rice wine vinegar in a bowl. This mixture is the magic potion. Make sure everything is well-blended, and then set it aside.

Pat the salmon dry using paper towels. This step ensures the marinade sticks well. Season both sides of the salmon with coarse sea salt and freshly cracked black pepper. You don’t need much—just a light sprinkle will do.

Place the salmon in a shallow dish and pour half of the marinade over it. Reserve the rest for glazing later. Let the salmon marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld. If you’ve got the time, letting it marinate for a couple of hours won’t hurt.

While the salmon is marinating, preheat your oven to 400°F (200°C). If you prefer grilling, get your grill ready and preheat it too.

Place the marinated salmon on a lined baking sheet. If using an oven, bake for 15-20 minutes, depending on the thickness of your salmon. Brush the reserved marinade on the salmon halfway through the cooking process. If grilling, place the salmon skin-side down and follow the same glazing process.

Once cooked, take the salmon out and let it rest for a couple of minutes. This resting period helps the juices redistribute, making the fish tender and juicy. Serve with a side of your choice.