Place white miso paste, granulated sugar, mirin, soy sauce, sesame oil, and ginger paste in a mixing bowl, then whisk well.
Place salmon fillets in a large tupperware or in a large Ziplock bag. Reserve marinade, then pour the rest on top of the fish. Seal, then marinate.
When ready, preheat the broiler to high, then coat a sheet of parchment with cooking spray. Place the marinated salmon fillets skin side down, allowing excess marinade to drip off.
If the marinade is thick, you can rub the excess marinade off with your hands, then place the fillets on the sheet pan. Broil the salmon, rotating the pan once halfway through, or until the internal temperature of the fish reaches 120F.
Brush the fillets with the remaining marinade, then serve immediately with thinly sliced scallions, sesame seeds, and fresh cilantro.
This Miso Salmon recipe is sweet and savory, but perfectly balanced, and best served with white rice and blistered veggies.