A good piece of salmon doesn't need much, in my opinion--I'm often happy with a sprinkling of salt and pepper and a beautifully caramelized exterior. So often, marinades with Asian flavors tend to overwhelm the flavor of fish, so that it's essentially a canvas and nothing else. Too much soy sauce and toasted sesame oil and everything pretty much tastes the same to me.
Thankfully, that's not the case with this recipe from Bobby Flay. It's extremely subtle, with the funky, salty depth of miso providing the main flavor. Mirin, a sweetened rice wine, along with rice vinegar, bring a balance of sweet and tangy, the ginger a touch of spice. The result lets the salmon shine while adding an undertone of flavor that doesn't overdo it. It's the kind of marinade to scrawl on a notecard and whip out on nights when you're out of ideas.