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Coat the salmon generously in the miso, press it down plastic wrap and store covered in the fridge overnight.
The next day, remove the plastic wrap and scrape off as much miso as possible. Miso burns so do a good job.
Slice the salmon into pieces the same size as the scallions - 2 inch rectangles. Skewer the scallion and salmon one-by-one.
Mix the mirin, soy sauce and sake together, set aside.
Fire up the grill and get it ripping hot. Gently lay the salmon skewers on the grates and allow them to sear fully so they are easily removed without sticking. Flip then baste with the soy mixture. Flip and baste the salmon 3-4 more times until it's cooked through and the scallions are softened, about 3-4 minutes.
Serve the salmon skewers with white rice and lettuce wraps or eat as is.