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.