I rarely plan out meals. Usually it is a couple of hours before dinnertime when I'm looking in the fridge or freezer for inspiration. This method of menu non-planning means I don't have the time use recipes that call for marinating something overnight. One of my favorite dishes in the world is butterfish or salmon misoyaki. If you do a search you'll find recipes online. Most call for at least miso, mirin and/or sugar, and ginger. All the authentic recipes call for this to stand at least overnight. The marinade sort of brines the fish, tightening the flesh a bit and drives the taste deep inside. In some Japanese markets, you can buy this already made, cooked and uncooked.
Years ago, I came up with a quickie recipe that delivers the same taste without having to marinate the fish.
Fast Miso Salmon
Salmon fillets or steaks
Miso (I use Shiro or white miso, it has a milder taste than the red)
Mayo (Regular or light)
Mirin(optional, sweet cooking sake)
To make the topping the ratios are 2 parts Mayo to one part miso and on part sugar. (For 4 servings I use about 1/4 cup mayo, 1/8 cup each miso and sugar, a tsp of ginger and 1 tsp of mirin). Mix it all into a smooth paste.
Line a cookie sheet with foil or parchment or spray with non stick spray. Lay the salmon on the baking sheet and spoon the topping on top. Spread it out so it completely covers the top and sides too, if you like. It should be spread moderately thick.
Place Salmon under the broiler set at it's highest setting. Broil until salmon is cooked and topping is browned (or even just a bit black). Serve with rice or noodles. I served mine with cold soba and green beans.