1/4 cup capers packed in brine 1/4 cup white miso 1/4 cup extra virgin olive oil 2 tablespoons agave syrup 1/2 cup mirin 2 pounds salmon filet, pin bones removed

Step 1 In a medium bowl, crush the drained capers with a fork. Whisk in the miso, olive oil, agave and mirin.

Step 2 Slice the salmon filet into 8 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.

Step 3Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until the salmon is opaque and flakes easily, 15 to 20 minutes.

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