Konro Miso-Glazed Salmon

Grilled salmon with glaze on a plate

Salmon takes a sticky miso glaze well. On the Konro you get a gentle char without drying the fish out.

Ingredients (serves 2)

  • 2 salmon fillets (about 150-180g each), skin on
  • 2 tbsp white miso
  • 1 tbsp mirin
  • 1 tsp soy sauce
  • 1 tsp honey
  • Neutral oil, for brushing
  • Sesame seeds and lime, to finish

Method

  1. Mix miso, mirin, soy and honey. Brush the flesh side of the salmon and rest 15 minutes.
  2. Light the Konro and wait for an even bed of coals.
  3. Oil the grate lightly. Grill skin-side down first until the skin crisps, then turn briefly to colour the glaze.
  4. Rest 2 minutes. Scatter sesame and squeeze over lime.

Tip: If the glaze threatens to burn, move the fillet to a slightly cooler spot on the grate.