Savory, salty miso. Sweet, amber-hued maple syrup. Rich, buttery salmon. Miso Glazed Salmon Skewers are fast enough for weeknight meals but fancy enough for dinner with friends!
For a fast and simple dinner, try this: Miso Glazed Salmon Skewers.
All the fatty, richness of salmon. All the salty, umami flavor bomb of miso paste. With added sweetness from maple syrup, this combination is truly special!
And it couldn’t be easier. Mix the marinade in a bowl. Thread some salmon cubes onto a skewer. Broil on high heat for those crispy charred bits. Dinner is on the table, faster than it takes the rice to cook!
Why Miso Glazed Salmon?
Rich, fatty salmon pairs so well with the strong, umami-flavor of Miso paste.
When broiled in the oven at high heat — the salmon and miso marinade cooks up to moist, flaky perfection.
Yes, broiling is my preferred method for cooking salmon. And yes, broiling works like a charm, every time! It’s the easiest way to ensure succulent salmon that breaks away into tender, buttery chunks. And a mouth-watering glaze that turns crispy and charred on the edges!
- Salmon. Fatty, omega-3-rich salmon pairs well with Miso paste. Cube and thread onto skewers so that every nook and cranny is covered with glaze. When broiled, the corners caramelize into crispy, charred edges.
- Miso. Japanese fermented soybean paste. Salty and rich with lots of umami flavor.
- Maple Syrup. Adds deep, amber-flavored sweetness. Honey is a good substitute. The sweetness balances the salty pungency of the miso.
- Mirin. Japanese or Korean sweet cooking wine.
- Ginger. The peppery aromatic that keeps things fresh.
- Mix marinade in a bowl.
- Add cubed salmon and mix until well coated.
- Thread onto skewers.
- Broil in the oven. Serve on bed of arugula or mixed spring green salad. Enjoy!
- Do not overcook! For moist, buttery salmon that flakes away, watch carefully while broiling.
- Line sheet pan. For easy cleanup. Foil or parchment paper both work.
- Soak bamboo skewers in water. If using bamboo skewers, make sure to soak in cold water for 30 minutes so they don’t burn.
What kind of Miso paste should I use?
I used mild and sweet Shiro Miso Paste. But any kind will work.
In general, lighter-colored Miso paste (White, Shiro) results in a mild miso flavor; darker-colored Miso paste (Brown Rice, Red) results in a stronger, more intense miso flavor.
What’s a good substitute for Mirin?
Good substitutes for Mirin: either Japanese Sake or Chinese rice wine. In a pinch, a dry white wine or sherry can also work. It won’t taste quite the same but it will still be delicious.
If you don’t consume alcohol, I suggest subbing with rice vinegar. The final flavor profile will be slightly more tangy but it won’t be overwhelmingly so.
What can I serve with this dish?
Can I make this without the skewers?
Yes, of course you can! Skewers or kebabs are fun and festive and cook very fast. But the marinade works with an entire filet of salmon or individual pieces as well. The broiling time for a filet will be 6-8 minutes.
Other delicious weeknight recipes:
Miso Glazed Salmon Skewers
- Skewers (metal preferred but bamboo also works)
- 2 lbs salmon fillet (either skin-on or skinless salmon fillet work fine)
- 2 Tbsp Miso (do not use the low-sodium kind!)
- 2 Tbsp Maple Syrup (or honey)
- 1 Tbsp Mirin
- 1 Tbsp soy sauce
- 1 Tbsp neutral cooking oil (I use grapeseed oil)
- 1 inch ginger (minced)
- 2 handfuls arugula and/or mixed salad greens
- sesame seeds (optional garnish)
- green onions, chopped (optional garnish)
- Pre-heat oven broiler on high heat for 10 minutes. Rearrange oven racks so that it's 5-6 inches from the heat source. Line a baking sheet with lightly greased aluminum foil or parchment paper.
- Mix marinade ingredients in a medium size bowl.
- Cut salmon fillet into 2-inch cubes. Add salmon cubes to marinade and mix gently until thoroughly coated.
- Thread salmon cubes onto skewers, making sure to scrape every bit of marinade from the bowl onto the salmon.
- Broil skewers until fish is opaque and flaky, with browned edges here and there, about 3-4 minutes. The time depends on salmon thickness. (Flipping or turning fish is not necessary — you want those caramelized bits.) Watch carefully and DO NOT OVERCOOK!
- Transfer skewers to plate filled with arugula and/or mixed salad greens. If desired, garnish with sprinkling of sesame seeds and green onion. Serve immediately or at room temperature. Enjoy!