Time for an easy, fast, and delicious dinner — with Miso Maple Salmon Skewers! The BEST quick marinade with salty, savory miso paste AND sweet, amber-hued maple syrup. The combination of salty Miso paste and sweet maple syrup is so good! A hint of ginger continues the Asian flavor vibe. A quick broil in the oven makes these especially delicious and easy. Serve with rice, salad, or side of choice.
Easy Salmon Skewers
There’s something so fun and friendly about serving skewers and kabobs. And easy!
Skewers make dinnertime fun. Kid-friendly and easy to eat, nothing says casual dining like eating on a stick. The vibe is casual, relaxed — perfect for laid-back dinners and informal hosting.
Skewers also cook up FAST. A convenient broiling method ensures moist, succulent, flaky salmon that breaks away into tender, buttery chunks. Don’t worry about the salmon sticking to the grill. Instead, use this easy sheet pan method. Plus, cubed salmon cooks up faster than an entire filet. Put on the table in 15 minutes!
Skewers also ensure the irresistible maple glaze gets into the nooks and crannies of the salmon. The edges turn crispy and charred – YUM!
- 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 Paste. Japanese fermented soybean paste. Salty and rich with lots of umami flavor. I recommend White Miso or Shiro Miso for its sweet and subtle flavor.
- Maple Syrup. Adds deep, amber-flavored sweetness. The sweetness balances the salty pungency of the miso. Use the best maple syrup you can find.
- Mirin. Japanese or Korean sweet cooking wine. Enhances all the other flavors and takes away the gamey flavor and scent of the salmon. Can be subbed with rice wine, Shaoxing wine, sake, dry sherry, or vermouth.
- Ginger. The peppery aromatic keeps things fresh. Leave it out if you don’t like ginger.
- Mix marinade in a bowl.
- Add cubed salmon and mix well.
- Thread onto skewers.
- Broil in the oven. Serve on bed of arugula or mixed spring green salad. Enjoy!
- Do not overcook! Salmon cooks quickly so watch carefully while broiling. The goal is moist, buttery salmon that flakes away easily — not hard, overcooked salmon that’s dry.
- Line sheet pan. For easy cleanup. Foil or parchment paper both work.
- Grate ginger. To finely mince ginger, use a fine grater or microplane.
What kind of skewers should I use?
For at-home cooking, there are several different skewers available on the market. I recommend either bamboo skewers or metal skewers.
- Bamboo skewers. Inexpensive and readily available, they are a common and easy choice for home cooks. Keep in mind, they can easily splinter and are not as firm and sturdy as metal skewers. Make sure to soak in cold water for 30 minutes beforehand so they don’t burn.
- Metal skewers. More expensive than bamboo skewers, they last a long time and can be used again and again. However, they can become quite hot to the touch. Look for metal skewers with a loop on the end for easier gripping and turning.
Rice and lightly steamed vegetables (broccoli, green beans) are easy accompaniments. That way, the Miso Maple Salmon Skewers will remain the star of the meal.
Can I use a different kind of Miso paste?
I recommend 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 non-alcoholic substitute for Mirin?
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.
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 salmon recipes:
- Salmon Poke Bowls with Wakame
- Asian Glazed Salmon with Sambal Oelek
- Hwe Dup Bap (Korean Sushi Bowls)
Miso Maple 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
- 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!