Nobu Inspired Miso Salmon

Ingredients

• 4 pieces Salmon Fillets (6‑ounce (170 g) portions, skin on for crispness)
• 0.25 cup Sake (Japanese rice wine, preferably dry)
• 2 tablespoons Granulated Sugar (Adjust to taste; helps balance salty miso)
• 3 tablespoons White Miso Paste (Japanese fermented soybean paste, smooth texture)
• 2 stalks Green Onions (Thinly sliced for garnish (optional))
• 1 tablespoon Sesame Seeds (Toasted, for garnish (optional))

Instructions

1. Prepare the Miso Marinade

   In a small saucepan, combine the sake and bring to a gentle simmer over medium heat for about 2 minutes.

   Time: PT2M

2. Add Sugar and Miso

   Stir in the granulated sugar until dissolved, then whisk in the white miso paste until the mixture is smooth and glossy.

   Time: PT3M

3. Cool the Marinade

   Remove the saucepan from heat and let the glaze cool to room temperature, about 10 minutes, or place the bowl in an ice bath to speed up cooling.

   Time: PT10M

4. Coat the Salmon

   Place the salmon fillets in a mixing bowl or resealable bag, pour the cooled miso glaze over them, and turn to coat each piece thoroughly.

   Time: PT5M

5. Marinate in the Refrigerator

   Cover the bowl or seal the bag and refrigerate for 24 hours to let the flavors penetrate the fish.

   Time: PT24H

   Temperature: 4°C

6. Preheat the Broiler

   When ready to cook, set your oven to the broil setting and let it heat for 5 minutes. Position the oven rack about 6 inches from the heating element.

   Time: PT5M

7. Broil the Salmon

   Line a baking sheet with foil, place the marinated salmon skin‑side down, and broil for 5–10 minutes, watching closely until the glaze is bubbly and lightly charred and the fish flakes easily with a fork.

   Time: PT8M

8. Garnish and Serve

   Remove the salmon from the oven, sprinkle with sliced green onions and toasted sesame seeds, then serve immediately with rice or steamed vegetables.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

0 g