Name: Miso Salmon Skewers (Nobu Style) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 2 ½ lb salmon, skin off; ¼ cup sake; ¼ cup mirin; ⅓ cup white miso; ⅓ cup cane sugar; Avocado oil, for searing; Cooked rice; Marinated cucumber salad

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Introduction

Miso Salmon Skewers embody the perfect balance of savory and sweet with a rich, caramelized crust and tender interior. Inspired by Nobu’s style, this dish is simple to prepare and bursting with umami flavor, making it ideal for a stunning weeknight dinner or special occasion.

The image shows several skewers of grilled salmon pieces on a white plate with a white marbled texture underneath. Each skewer has three to four thick salmon chunks, which are orange with charred black grill marks, giving a mix of shiny and slightly rough texture. The salmon looks juicy and cooked with a slight caramelization. Scattered around the skewers are bright yellow lemon wedges, adding a fresh, vibrant color contrast. The edges of the plate are metallic, adding a subtle shine to the composition. The photo is close-up, showing the detailed sear marks and texture on the fish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ lb salmon (skin off)
¼ cup sake
¼ cup mirin
⅓ cup white miso
⅓ cup cane sugar
Avocado oil (for searing)

Instructions

Step 1: In a saucepan, combine the sake and mirin and bring to a simmer. Reduce the mixture by about one-third. Add the white miso and cane sugar, whisking well. Cook on medium-low heat for 2-3 minutes, then remove and let cool completely.
Step 2: Cube the salmon into 1-inch pieces, ensuring they are large enough to develop a caramelized crust while remaining flaky inside.
Step 3: Place the salmon cubes in a non-reactive container and pour the cooled marinade over them. Cover and refrigerate for at least 1 hour, preferably up to 24 hours for best flavor.
Step 4: Thread the salmon cubes onto 7-inch skewers. This recipe yields about 10-12 skewers.
Step 5: Preheat a griddle or stainless steel pan to 425°F (220°C). Add a small amount of avocado oil to the pan.
Step 6: Sear the skewers on each side for 1-2 minutes, brushing with the marinade as they cook. Aim for a golden caramelization while keeping the salmon pink and tender inside.
Step 7: Pour the remaining marinade into a pan and bring to a boil. Cook for at least 5 minutes, stirring frequently to thicken. Brush this sauce over the cooked salmon skewers.
Step 8: Serve the skewers over steamed rice accompanied by a marinated cucumber salad for a refreshing contrast.

Tips & Variations

Use a non-reactive container like glass or stainless steel to marinate the salmon and avoid any off-flavors.
For a smoky touch, finish the skewers briefly on a hot grill rather than a pan.
Substitute cane sugar with honey or maple syrup for a different sweetness profile.
Pair the skewers with pickled vegetables or a light salad to balance richness.

Storage

Store any leftover cooked skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to preserve their texture. Avoid microwaving as it may cause the salmon to dry out.

How to Serve

The dish shows a skewer with several grilled salmon pieces, each piece having a rich orange-pink color with dark char marks and sprinkled with white and black sesame seeds. The skewer is placed on a bed of white rice mixed with small bits of sesame seeds. Behind the skewer, there is a layer of thinly sliced green zucchini mixed in with the rice. A wedge of lemon with a pale yellow color sits on the rice near the skewer. On top of the rice and salmon skewer, a small bunch of thin, curly green chive strands adds a fresh touch. The dish is served on a white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on?

For this recipe, it’s best to use skinless salmon to ensure even marinating and caramelization on all sides. If using skin-on salmon, consider removing the skin before skewering.

How long should I marinate the salmon?

Marinating for at least 1 hour is sufficient to infuse flavor, but for the best results and deeper taste, refrigerate for up to 24 hours. Avoid marinating longer to prevent the fish from breaking down too much.