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In a pan, boil the mirin and sake for 3 minutes.
Add in sugar and miso and continue to cook a couple more minutes without boiling. Let it cool.
In a dish, add your salmon and pour your marinade all over your fish, coating it very well. Cover it VERY tightly and marinate in the fridge for a minimum of 24 hours, but 2-3 days are recommended.
When ready to cook: Preheat your broiler to 550℉.
Cover a baking sheet with aluminum foil and add your marinated cod. Place it on the middle rack of the oven and broil it for about 7 minutes, every oven is different so keep an eye out. The salmon should be opaque and flake easily. I highly recommend an instant-read thermometer. Place it at the thickest part of the fish and the internal temperature should be 135℉ for medium-rare (recommended) or 145℉ for well done.