Nobu Miso Salmon

This Nobu‑style miso salmon delivers a beautifully sweet, umami‑rich glaze inspired by the acclaimed Japanese‑Peruvian chef Nobu Matsuhisa. The marinade of miso, sake, mirin, and sugar caramelizes under high heat to form a flavorful crust, while the fish remains tender and moist inside. With effortless preparation—just whisk, marinate, and broil—it's perfect for an elegant weeknight dinner or entertaining guests. Serve it over steamed rice with a crisp salad or vegetables for a complete meal that’s impressive yet surprisingly simple to make.

Ingredients (serves 4)

• ¼ cup mirin

• ¼ cup sake

• ⅓ cup miso paste

• ⅓ cup cane sugar

• 2 lb salmon, deboned and cut into filets (about 4 fillets)
  
  

Directions

1. Make the glaze: In a small saucepan, bring mirin and sake to a boil; simmer 3 minutes. Add sugar and miso, stirring a couple more minutes until combined (don’t let it boil), then let cool 

2. Marinate: Place salmon in an airtight container or plastic bag. Pour half (or all) of the cooled glaze over the fish, coating thoroughly. Refrigerate tightly covered for at least 24 hours (ideally up to 60 hours for deeper flavor), turning occasionally 

3. Preheat broiler: Set oven to broil (high heat). Line a baking sheet with foil and place salmon skin‑side down.

4. Broil: Broil 5–10 minutes, watching closely to caramelize the top without burning. Internal temp should reach ~145 °F (63 °C) and salmon should easily flake 

5. Serve: Transfer to a plate and enjoy immediately—perfect with rice and steamed vegetables.
   
   

Nutritional Information (per serving)

• Calories: 473 kcal

• Protein: 48 g

• Carbohydrates: 29 g

• Fat: 16 g

• Saturated Fat: 2 g

• Cholesterol: 125 mg

• Sodium: 1068 mg

• Potassium: 1164 mg

• Dietary Fiber: 1 g

• Sugars: 22 g

• Vitamin A: 111 IU

• Calcium: 41 mg

• Iron: 2 mg