Add miso, honey, soy sauce and rice vinegar to a small bowl and mix thoroughly to create a marinade.

Place salmon fillets in a dish or bowl and then pour the marinade over salmon fillets making sure to cover the salmon fillets with the marinade completely.

Cover and place in fridge overnight, for no less than 12 hours. 24 hours is ideal.

Parcel up each fillet in aluminum foil, remembering to brush the foil with olive oil so that the skin of the salmon doesn't stick to the foil.

Place on a baking sheet in a preheated oven at 375 for 30-40 mins, until cooked to desired temperature.