Inspired by the famous Nobu Black Cod dish, this salmon recipe uses a sweet and savory glaze made from white miso, mirin, and sake. The sugars in the marinade caramelize under the broiler, creating a deeply flavorful, charred crust that contrasts with the buttery, flaky fish.
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Make the Marinade: Whisk the white miso, mirin, sake, and sugar in a small bowl until smooth and the sugar has dissolved.
Pat the salmon fillets dry. Place them in a ziplock bag or shallow dish.
Pour the marinade over the salmon, ensuring each piece is coated thoroughly. for at least 30 minutes (or up to 24 hours in the fridge for deeper flavor).
Preheat your oven's broiler (grill) to high heat (approx 260°C/500°F). Place a rack in the upper third of the oven (about 6 inches from the heat source).
Line a baking sheet with foil (essential for easy cleanup of sugar).
Remove salmon from marinade and wipe off the excess thick paste with your fingers (leave a thin film). If you leave too much, it will burn before the fish cooks.
Place salmon on the foil, skin side down.
Broil for 6-10 minutes, depending on thickness. Watch closely! The glaze should bubble and char in spots (leopard spots), and the fish should separate easily into flakes.
Garnish with and sliced scallions. Serve immediately with steamed rice.
