Salmon dry miso nobu is a Japanese restaurant-style dish where salmon is cured with a dry miso mixture, then broiled or grilled until the surface is caramelized and the flesh is tender. The miso cure draws out moisture, concentrating the salmon’s flavor while the sugar in the cure creates a glossy, savory-sweet glaze. This recipe delivers that umami-rich, restaurant-quality result at home with minimal hands-on time.
Ingredients
- 4 salmon fillets, skin-on, about 6 oz (170 g) each
- 1/2 cup (120 g) white miso paste
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 ml) toasted sesame oil (optional, for brushing)
- 1 tbsp (15 ml) vegetable oil (for the grill or broiler pan)
- 2 tbsp (30 g) white sesame seeds, toasted (for garnish)
- 2 scallions, thinly sliced (for garnish)
Instructions
- In a small bowl, whisk together the white miso, mirin, sake, and sugar until the sugar dissolves and the mixture is smooth. The cure should be thick but spreadable; if it’s too stiff, add 1 teaspoon of water.
- Pat the salmon fillets dry with paper towels. Place them in a shallow glass or ceramic dish. Spread the miso mixture evenly over the top and sides of each fillet, leaving the skin bare. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for a deeper flavor. The longer cure will make the fish firmer and more intensely seasoned.
- When ready to cook, preheat the broiler to high (or preheat a grill to medium-high). If using a broiler, line a baking sheet with foil and brush it lightly with vegetable oil. If grilling, oil the grill grates well.
- Scrape off the excess miso cure from the salmon with a spatula or your fingers—you want a thin, even coating, not a thick paste. Reserve the scraped miso for another use (or discard).
- Place the salmon skin-side down on the prepared pan or grill. If broiling, place the pan about 6 inches (15 cm) from the heat source. Cook for 6–8 minutes, without flipping, until the top is deeply caramelized and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) as the USDA FSIS safe minimum for fish. If the top is browning too quickly, move the pan lower or reduce heat.
- Remove the salmon from the heat. Brush lightly with sesame oil if desired. Garnish with toasted sesame seeds and scallions. Serve immediately.
Tips
- Miso type: White (shiro) miso is sweet and mild, ideal for this dish. If you only have red or yellow miso, reduce the amount to 1/3 cup (80 g) and increase the sugar by 1 tablespoon to balance the saltiness.
- Don’t over-cure: The 2-hour minimum is enough; curing overnight (up to 24 hours) intensifies flavor but can make the fish too salty if you use a high-sodium miso. Taste the cure before using—if it’s very salty, reduce the cure time to 1 hour.
- Scrape off the cure: Leaving too much miso on the fish will create a burnt, bitter crust. A thin, even layer is all you need for the caramelized effect.
- Skin on or off: Skin helps hold the fillet together during cooking. If you prefer skinless, increase the broiling time by 1–2 minutes and watch carefully to avoid drying.
Serving Suggestions
Serve the salmon hot with steamed white rice and a side of blanched greens like spinach or bok choy. A light cucumber salad with rice vinegar and sesame oil balances the richness. For a low-carb option, serve over cauliflower rice or alongside a crisp green salad.
Variations
- Spicy miso: Add 1 teaspoon of sriracha or gochujang to the cure for a spicy kick.
- Citrus twist: Add 1 teaspoon of grated yuzu or orange zest to the cure for a bright, aromatic note.
- Alternative fish: This cure works well with other firm fish like black cod, sea bass, or arctic char. Adjust cooking time based on thickness.
- Pan-seared: Instead of broiling, sear the salmon skin-side down in a hot skillet with oil for 3–4 minutes, then flip and cook for 2–3 minutes more, until the internal temperature reaches 145°F (63°C).
Storage and Reheating
Refrigerate any leftover cooked salmon in an airtight container for up to 3 days. To reheat, place the fillet in a 300°F (150°C) oven for 8–10 minutes, or until warmed through. Avoid microwaving, as it will make the fish rubbery and the glaze sticky. You can also flake the cold salmon over salads or rice bowls.
Frequently Asked Questions
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before curing. Excess moisture will dilute the miso and prevent proper caramelization.
Do I need to rinse off the miso before cooking? No, just scrape off the excess. Rinsing would wash away the flavor and the sugar needed for the glaze.
Can I make the miso cure ahead of time? Absolutely. The cure can be made up to 5 days in advance and stored in a sealed container in the refrigerator. It will keep well.
What if I don’t have mirin or sake? Substitute mirin with 1 tablespoon rice vinegar plus 1 teaspoon sugar, and sake with dry white wine or a splash of sherry. The flavor will be slightly different but still delicious.
How do I know when the salmon is done? The flesh should flake easily with a fork and be opaque throughout. For accuracy, use an instant-read thermometer—the USDA FSIS safe minimum for fish is 145°F (63°C).
Can I cook this on a grill? Yes, a charcoal or gas grill works well. Use a fish basket or grill mat to prevent sticking, and cook over medium-high heat for 6–8 minutes per side, depending on thickness.
Related
- Corn and Cheese Quiche: Easy Summer Recipe
- Corn and Cheese Vol Au Vents: Easy Puff Pastry Recipe
- Climbing Tree Stands for Deer Hunting: Setup Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).