Using a blender or food processor, mix together miso paste/soybean paste, soy sauce, mirin, sesame oil, Freesweet, garlic and ginger. Alternatively, mince garlic and mix the other ingredients together.
Marinate defrosted salmon with half of the sauce for 30-45 minutes. Set aside the other half to make the glaze later.
Pre-heat oven to 200 degrees C.
Cooking method 1:
Add vegetable oil to cast iron skillet and heat up skillet. When the cast iron is heated up (you should be able to feel the heat), sear marinated salmon non-skin side down for 1 minute. Do not pour marinate to skillet. Flip the salmon over and immediately bring cast iron skillet and salmon into the already pre-heated oven. Cook for 8-11 minutes, depending on thickness of the salmon
Cooking method 2:
Place salmon on a baking tray greased with vegetable oil. Bake marinated salmon for 11-15 minutes (do not pour marinated to baking tray), depending on the thickness of the salmon
While the salmon is in the oven, bring the sauce that was set aside earlier to a pot, add 1-2 tbsp of water, and bring to boil. Lower the heat and continue to cook sauce/glaze for a minute or so. Glaze should thicken slightly. Remove from heat.
Drizzle some of the glaze onto the salmon. Serve the rest of the glaze as a dipping sauce.
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