Method
Vacuum Marinated Overnight | Grilled on a Kasai Grill | Finished with a Brush
1. Vacuum Marinate
Whisk together all of the marinade ingredients until smooth.
Place the salmon strips into a vacuum pouch and pour over the marinade.
Seal under full vacuum and refrigerate overnight (8–12 hours).
The vacuum helps the marinade coat every piece evenly while keeping the salmon firm and succulent.
2. Prepare the Basting Glaze
Whisk together:
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White miso
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Honey
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Mirin
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Soy sauce
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Melted butter
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Lime juice
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Sesame oil
Warm gently until smooth, then keep warm for brushing during cooking.
3. Prepare the Kasai Grill
Light the Binchotan charcoal and allow it to burn until the coals are glowing with very little visible flame.
Aim for a medium-high cooking temperature of around 220–250°C.
4. Make the Salmon Lollipops
Thread each salmon cube onto a skewer through one corner so it sits like a "lollipop", leaving enough of the skewer exposed to hold comfortably.
Pat away any excess marinade before placing them on the grill.
5. Grill
Place the salmon directly over the Binchotan.
Cook for approximately 6–8 minutes, turning every 60–90 seconds.
Once the outside begins to colour, lightly brush with the warm miso glaze using the rosemary brush.
Continue basting with each turn, allowing the glaze to caramelise into a glossy coating without burning.
Cook until the salmon is lightly charred on the outside while remaining moist and just cooked through in the centre.
6. Serve
Finish with:
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Toasted sesame seeds
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Sliced spring onions
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Fresh coriander
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Lime wedges for squeezing over
Serve immediately while the glaze is still glossy and the salmon is warm.
Chef's Tip
Salmon doesn't require as long in the vacuum marinade as red meat, so 8–12 hours is ideal. The combination of Binchotan charcoal, sweet miso glaze and the aromatic rosemary brush creates layers of flavour without overpowering the natural richness of the fish, making these salmon lollipops a perfect sharing dish or starter cooked over the Kasai Grill.
