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A piece of glazed, grilled salmon topped with chopped green onions sits on a bed of white rice, with a light brown sauce drizzled around it on a beige plate.

Nobu Inspired Miso Cod

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This miso-marinated cod is inspired by Nobu’s legendary dish, known for its ultra-smooth texture, deep savory sweetness, and gorgeous caramelized crust. It requires just five ingredients and a couple of days of marinating. The result is better than most restaurant versions.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate 2 days 12 hours
Total Time 2 days 12 hours 20 minutes
Servings: 4
Course: Main Course, Seafood
Cuisine: Japanese
Calories: 4195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the marinade:
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup white miso paste
  • 3 tablespoon granulated sugar
For the fish:
  • 4 black cod sablefish fillets, 4–6 oz each, preferably center cut
  • Kosher salt to taste
  • Cooking spray for broiling pan

Equipment

  • Small saucepan
  • Tongs or fish spatula
  • Cooking spray
  • Aluminum foil
  • Wire rack or broiler-safe tray
  • Baking Sheet
  • Zip-top bag or shallow container
  • Whisk

Method
 

  1. Make the marinade (2–3 days in advance): In a small saucepan over high heat, bring ¼ cup sake and ¼ cup mirin to a boil. Let boil for 20 seconds to burn off the alcohol.
  2. Lower the heat and whisk in ¼ cup white miso paste and 3 tablespoon granulated sugar until smooth. Let cool to room temperature.
  3. Marinate the fish: Pat the cod fillets dry with paper towels. Place in a zip-top bag or shallow container. Pour the cooled marinade over the fish and coat evenly. Cover and refrigerate for 2–3 days.
  4. Broil the cod: When ready to cook, preheat the oven to broil with the rack 6–8 inches below the heating element.
  5. Line a wire rack or baking tray with foil and lightly spray with cooking spray.
  6. Remove the cod from the marinade, gently brushing off excess but leaving a thin layer on. Lightly season with kosher salt.
  7. Place fish on the prepared tray, skin-side down (or smooth side down if skinless).
  8. Broil for 8–12 minutes, rotating the tray halfway through, until the top is golden, bubbling, and just starting to char. The fish should flake easily and appear glossy.
  9. Serve immediately, optionally garnished with scallions, sesame, or lemon.

Nutrition

Calories: 4195kcalCarbohydrates: 81gProtein: 840gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 2557mgSodium: 19500mgPotassium: 12944mgFiber: 4gSugar: 54gVitamin A: 386IUCalcium: 478mgIron: 10mg

Notes

Storage: Leftover cod keeps in the fridge for up to 2 days; reheat gently in a low oven or covered in a skillet so the glaze doesn't scorch and the fish stays moist. The real make-ahead step here is the 2-3 day marinade, so once it's broiled, it's best enjoyed soon after.

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