In a small bowl, whisk together the Mekhala Living Organic Miso Ginger Paste, honey, soy sauce and lemon juice until well combined and smooth. Place the salmon filets in a shallow dish and spoon the miso marinade over them. Cover the dish with plastic wrap and transfer to the refrigerator for at least 30 minutes.
Adjust the oven rack to 6 inches from the broiler and preheat the oven on broil for 5 minutes.
On the stove top, heat a cast iron skillet over high heat until it is almost smoking hot.
With tongs, remove the salmon filets and allow excess marinade to drip off, place the salmon filets (skinside down if you left the skin on) into the hot skillet and immediately transfer the skillet to the preheated oven. Broil for 5-6 minutes. This will depend on how thick your filets are.
As soon as the salmon begins to char and caramelize, carefully remove the skillet from the oven and transfer the salmon filets to a serving platter.
Serve on a bed of steamed rice alongside vegetables of your choice.
Garnish with sesame seeds and green onions. Enjoy!