Nobu-Style Miso Salmon
- 45 min
- Serves 4
- 5 ingredients
30 minutes to prep, 15 to cook. This Nobu-style miso salmon is a flavorful and flaky dish, perfect for special occasions or holiday meals. The combination of mirin, sake, and white miso paste creates a rich and savory sauce that complements the salmon beautifully.
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Method
Preheat the oven to 400°F (400°F).
In a small saucepan, combine mirin, sake, white miso paste, and cane sugar.
Whisk the mixture over medium heat until it's smooth and the sugar has dissolved.
Kitchen notes · Added by ReelsMeals: The sauce is smooth and the sugar has dissolved. Whisk as the mixture warms so the miso blends evenly.
Bring the mixture to a simmer and cook for about 5 minutes, or until it thickens slightly.
Kitchen notes · Added by ReelsMeals: The sauce thickens slightly. Keep it at a gentle simmer while it reduces.
Remove the sauce from the heat and let it cool to room temperature.
Place the salmon filets in a shallow dish and brush the cooled miso sauce evenly over both filets, making sure they're fully coated.
Kitchen notes · Added by ReelsMeals: The salmon is evenly coated with sauce. Brush both sides so the marinade covers the fish.
Let the salmon marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Line a baking sheet with parchment paper or aluminum foil, and place the marinated salmon filets on it.
Bake the salmon in the preheated oven for 12-15 minutes, or until it's cooked through and flakes easily with a fork.
Kitchen notes · Added by ReelsMeals: The salmon flakes easily with a fork. Check for doneness near the thickest part of a fillet.
Remove the salmon from the oven and let it rest for a few minutes before serving.
Serve the miso salmon hot, garnished with sliced green onions and sesame seeds if desired.
Tips while you cook
- Cool the sauce before brushing
- Allow the miso sauce to reach room temperature before applying it to the salmon.
- Marinate in the refrigerator
- Refrigerate the coated salmon for at least 30 minutes to let the flavors absorb.
- Line the baking sheet
- Use parchment paper or foil on the sheet to prevent sticking and simplify cleanup.
- Rest before serving
- Let the baked salmon rest a few minutes after removal from the oven.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Just A Plate’s Facebook video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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