- Vegetable oil
- 4 10-to 12-ounces salmon steaks, bone in
- 1/3 cup white miso
- 2 tablespoons mirin (sweet Japanese rice wine)
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon Asian sesame oil
- Kosher salt
- 4 lime wedges (for serving)
- Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
- Position an oven rack 6″–8″from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.
- Transfer salmon steaks to plates and serve with lime wedges.