Miso Salmon Nobu Copycat
Serves 4
5 mins prep
10 mins cook
1440 mins Marinate Time
1455 mins total
Miso Salmon Nobu Copycat 🧡 The first time I tried the Miso Black Cod from Nobu was well over 10 years ago and my life was never the same. I have shared the original version for their Miso Black Cod. I have made a few variations throughout the years and this one with salmon might be my favorite yet! Bryan (my husband) doesn't love cooked salmon, and he was OBSESSED with this so take it as your sign to give it a shot!
In a pan, boil the mirin and sake for 3 minutes.
Add in sugar and miso and continue to cook a couple more minutes without boiling. Let it cool.
In a dish, add your salmon and pour your marinade all over your fish, coating it very well. Cover it VERY tightly and marinate in the fridge for a minimum of 24 hours, but 2-3 days are recommended.
When ready to cook: Preheat your broiler to 550℉.
Cover a baking sheet with aluminum foil and add your marinated salmon. Place it on the middle rack of the oven and broil it for about 7 minutes, every oven is different so keep an eye out. The salmon should be opaque and flake easily. I highly recommend an instant-read thermometer. Place it at the thickest part of the fish and the internal temperature should be 135℉ for medium-rare (recommended) or 145℉ for well done.
