Miso Salmon (Nobu Style)
Miso Salmon (Nobu Style)
Ingredients
For the Miso Marinade
- 1/4 cup mirin
- 1/4 cup sake
- 1/3 cup white miso paste
- 1/3 cup granulated sugar
- 2 tablespoons water, or as needed to thin marinade
For the Salmon
- 2 pounds salmon fillets, deboned, skin-on or off
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the miso marinade: In a small saucepan, combine the mirin, sake, white miso paste, granulated sugar, and water. Whisk continuously over medium-low heat until the sugar is dissolved and the mixture is smooth and slightly thickened, about 3-5 minutes. Do not boil. Remove from heat and allow the marinade to cool completely to room temperature.
⏱️ 10 min
- 2
Prepare the salmon: Pat the salmon fillets dry with paper towels. Place the salmon in a non-reactive baking dish or a large resealable bag.
⏱️ 2 min
- 3
Marinate the salmon: Once the marinade is cool, pour it over the salmon fillets, ensuring each piece is thoroughly coated. Cover the dish tightly with plastic wrap or seal the bag. Refrigerate for at least 24 hours and up to 48 hours for best flavor development.
⏱️ 3 min
- 4
Preheat broiler: When ready to cook, preheat your oven's broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
⏱️ 3 min
- 5
Broil the salmon: Remove the salmon from the marinade, allowing any excess to drip off (do not wipe off all the marinade). Place the salmon fillets skin-side down (if applicable) on the prepared baking sheet. Broil for 6-10 minutes, depending on thickness, or until the salmon is cooked through and the marinade has caramelized to a beautiful golden-brown with slightly charred edges. Keep a close eye on it to prevent burning.
⏱️ 7 min
- 6
Serve: Carefully transfer the Miso Salmon to serving plates. Garnish with fresh chopped chives and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Salmon (Nobu Style)
Ingredients
For the Miso Marinade
- 1/4 cup mirin
- 1/4 cup sake
- 1/3 cup white miso paste
- 1/3 cup granulated sugar
- 2 tablespoons water, or as needed to thin marinade
For the Salmon
- 2 pounds salmon fillets, deboned, skin-on or off
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the miso marinade: In a small saucepan, combine the mirin, sake, white miso paste, granulated sugar, and water. Whisk continuously over medium-low heat until the sugar is dissolved and the mixture is smooth and slightly thickened, about 3-5 minutes. Do not boil. Remove from heat and allow the marinade to cool completely to room temperature.
⏱️ 10 min - 2
Prepare the salmon: Pat the salmon fillets dry with paper towels. Place the salmon in a non-reactive baking dish or a large resealable bag.
⏱️ 2 min - 3
Marinate the salmon: Once the marinade is cool, pour it over the salmon fillets, ensuring each piece is thoroughly coated. Cover the dish tightly with plastic wrap or seal the bag. Refrigerate for at least 24 hours and up to 48 hours for best flavor development.
⏱️ 3 min - 4
Preheat broiler: When ready to cook, preheat your oven's broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
⏱️ 3 min - 5
Broil the salmon: Remove the salmon from the marinade, allowing any excess to drip off (do not wipe off all the marinade). Place the salmon fillets skin-side down (if applicable) on the prepared baking sheet. Broil for 6-10 minutes, depending on thickness, or until the salmon is cooked through and the marinade has caramelized to a beautiful golden-brown with slightly charred edges. Keep a close eye on it to prevent burning.
⏱️ 7 min - 6
Serve: Carefully transfer the Miso Salmon to serving plates. Garnish with fresh chopped chives and serve immediately.
⏱️ 3 min