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The first time I tried 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 with a few variations. Now I’ve decided to try to make this miso recipe with salmon instead, and it 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!
I always get asked to link what Miso Paste I use, and here it is!
Table of Contents
Why You’ll Love Miso Salmon (Nobu Copycat)
The miso marinade in this recipe is amazing – the salmon develops a very complex and sweet flavor. When you broil it, the sugar gets caramelized and it truly is perfection – it yields an extremely flavorful and flaky fish. I know the marinating takes some time, but it is 100% worth it.
Prep Like a Pro
Non-reactive container – Use glass or ceramic to marinate your miso salmon. Metal reacts to the miso, and that can then mess with the flavors – we don’t want that.
Wrap tightly – Make sure you wrap it really well before you put it in the fridge, so it doesn’t oxidize.
Marinate – Try to marinate your salmon for a full day because it will develop a better flavor. If you can’t do that long, make sure you do a minimum of 4 hours.
Broiler – Let your broiler preheat to 550°F and then watch your salmon closely. The sugars can caramelize quickly.
Internal Temp – Place the salmon on the middle rack of the oven and broil it for about 7 minutes, every oven is different so keep an eye out. The cod 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.
Substitutions
- You can use your favorite fish instead of salmon, like my Miso Black Cod!
- You can make this vegetarian by using mushrooms or eggplant instead of salmon!
🔥Chef Nadia’s Tips🔥
Try to marinate your salmon for a full day because it will develop a better flavor. If you can’t do that long, make sure you do a minimum of 4 hours.
The Perfect Pairings
Drink: 🍸 A bright and fresh Cucumbertini will taste amazing with this dish!
Sides: This Miso Salmon is perfect to serve on top of a bed of rice with a side of marinated cucumber salad.
Dessert: Amaretto Peaches 🍑 The perfect ending with warm caramelized peaches with their natural sweetness heightened by the amaretto. Creamy cold ice cream that pairs so well with the peaches and melts in your mouth with each bite.
Cocktail Hour
Cucumbertini 🍸
Mains
Syrian Rice
Christmas Everything
Cucumber Fennel Salad
Desserts
Amaretto Peaches 🍑
Miso Salmon (Nobu Copycat): Questions Answered
Yes absolutely! You can swap the salmon for your fish of choice, I even have a Miso Black Cod recipe.
I use Eden Mirin.
You can use eggplant or mushrooms!
Miso Salmon Nobu Copycat
Equipment
- pot
- non-reactive dish
- baking sheet
- aluminum foil
- broiler
- Instant-Read Thermometer, highly recommended
Ingredients
- ¼ cup mirin
- ¼ cup sake
- ⅓ cup white miso paste
- ⅓ cup cane sugar
- 2 lb salmon, deboned, cut into filets
Instructions
- 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 cod. 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.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of miso? I’ve seen red and others
Hi! I linked the one I use 🙂 It is Mellow White Miso paste by Cold mountain
I just made this and loved it! The salmon is caramelized on the outside and falls apart into perfectly smooth flakes.
hello, what temp did you broil your salmon at? thanks
Hey Bob,
So when you broil, the temp will be 550°, but make sure you are using the broil function on your stove and not actually setting the temperature to that. Place it in the middle rack and watch it super closely. It should take about 7 minutes but everyone’s oven is different so keeping an eye out to make sure it doesn’t burn is so important. Hope that helps!
Hi! Two questions – what did you use to wrap the salmon and did you do it on a baking sheet? For the broiling, did you have your broiler on high or low? I only have settings for broil lol. Thanks
Hey Kay, I just used plastic wrap for marinading. For the broiling I did it on high in the middle rack. I hope that helps! Let me know how it goes ☺️
Hi, can I freeze batches of the Miso Salmon Nobu copycat marinade? Many thanks for any assistance, Susan
Hi Susan, In theory all of the ingredients should be totally fine to freeze in batches and use later. I have never tried it so I can’t say for sure that it’s good, but I really don’t see why it wouldn’t be. If you do try it please let me know how it turns out!
Hi, I don’t have any sake at home. Is there a substitute? Or should I just wait to start the marinade until I’ve been able to get to a shop?
Hey Janice, I’ve honestly never tested anything as a sub so the miso. I’d would just wait till you go to the shop and do it right. This is a really great recipe and you will be glad you did!
Hi! Are you broiling without discarding any of the marinade? Thanks in advance 🙂
Hey Danielle, You actually add them to a baking sheet first. I didn’t realize I hadn’t added that on the instructions! It’s updated and I added a video so you can watch the whole process. Thank you for pointing that out!
this is delicious! I make it with salmon and often don’t have time to marinate it long and it turns out amazing.
Thanks for the review Nat! I’m so glad that you like it!
Is it okay to use red miso ?
Hi Olga,
Yes, red miso would work great.
Hi,
I would love to try this but I have a question about the oven. I have an old oven with broiler on the bottom. I will set oven to broiler but do I put the pan under the broiler or just in the oven middle rack?
Hey Rebecca,
This is a hard one because I’ve never cooked with an oven that has the broiler on the bottom. The temp needs to get high for the miso glaze to caramelize and I’m not sure how that works with the broiler on the bottom. I would just play with it. Make sure to preheat the oven with the broiler and start by trying it on the middle rack. Make sure to use a thermometer since this is kind of an experiment lol. Move it to the bottom and cook longer if it looks like it’s not searing right. It probably won’t have the dark corners without the fire exposed on top, but as long as it gets hot enough to caramelize the taste should still be good. I’m sorry I don’t have a better answer for you. Let me know if you try it and it works!