Mix the sugar, miso, mayonnaise, mirin, and white sesame seeds in a bowl. This amount is enough for 2 fillets.
Spread parchment paper or foil on a baking tray, and lay the salmon with the sauce. Put the butter on both sides.
Grill in an toaster oven or fish grill.
Serve on a plate sprinkled with parsley to garnish.
Story Behind this Recipe
I wanted to create an easier version of salmon chanchan yaki, and improve on it.
Use any kind of miso. If you'd like your seasonings on the sweeter side, use white miso. Since the salmon isn't pre-seasoned, you can top a generous amount of the sauce on top. It may seem like a lot of sesame seeds, but I think it's just right in adding some crunch to the salmon.