Ingredients:

3 tablespoons white miso
5 teaspoons honey, divided
1 tablespoon soy sauce
2 teaspoons mirin
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon cayenne pepper
4 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
1 tablespoon sesame seeds, toasted
1 scallion, thinly sliced on the diagonal

Directions

In a small bowl, whisk together the miso, 4 teaspoons of honey, the soy sauce, mirin, sesame oil and cayenne. Measure out 2 tablespoons and brush onto the top and sides of the salmon fillets. Let stand at room temperature for 20 minutes.

Meanwhile, into the remaining miso mixture, whisk the remaining 1 teaspoon honey and 2 tablespoons water; set aside. Heat the broiler with a rack about 6 inches from the broiler element. Mist a wire rack with cooking spray, then set in a rimmed baking sheet.

Evenly space the fillets, skin down, on the rack. Broil until the thickest part of the fillets reaches 110°F to 115°F, or are nearly opaque when cut into, 6 to 8 minutes.

Transfer to a serving platter and drizzle with about 2 tablespoons of the miso mixture, then sprinkle with sesame seeds and scallion. Serve with the remaining miso mixture.