- 4 salmon fillets
- 1/3 cup brown sugar (60g)
- 3 tbsp lemon juice
- 2 tbsp sesame oil
- 2 tsp miso paste
- 1/2 tsp black pepper
- 2–3 Thai chili chopped (seeded if you are not into spicy food)
- 3 cloves garlic smashed, minced/grated
- 1 inch ginger, grated
- 2 tbsp soy sauce
- Preheat oven to 210 C.
- In a large bowl, add brown sugar, soy sauce, lemon juice, sesame oil, ginger, miso, black pepper chopped chili and garlic.
- Give it a good whisk.
- Add the salmon fillets face down. Cover up and transfer to the fridge.
- Marinade for about 30 minutes or up to 2 hours.
- Line a baking sheet with parchment paper and place the fillets on it.
- Add a few tbsp of the marinade to each filet.
- Grill for about 20 – 25 minutes or until golden.
