Thaw salmon fillets and pat dry.
In a small bowl, whisk together the miso paste, mirin, brown sugar, ginger, soy sauce and sesame oil until smooth.
Place the salmon fillets in a shallow bowl or ziploc bag and cover with the marinade. Set aside for 15 minutes or up to 3 hours.
Preheat the air fryer or oven to 350 degrees.
Cook for 8-10 minutes or until salmon is cooked through and easily flakes apart with a fork.
Serve on top of white rice. Garnish with green onions, sesame seeds, and lime.
Enjoy!