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!
Growing up in the Pacific Northwest, salmon was a welcome staple at our family table. Halmoni especially loved miso salmon. She mixed miso with a little mayo and roasted an entire filet with this savory, delicious concoction.
That’s what gave me the idea for these Miso Glazed Salmon Skewers. Miso and salmon taste so good together!
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!
Asian Glazed Salmon is my favorite spicy salmon recipe. But Miso Glazed Salmon Skewers are my favorite non-spicy alternative. That salty, savory, sweet, caramelized glaze! Mmmmm! So good!
But beware of salmon’s ultimate enemy: overcooking. Ugh, there’s nothing worse than salmon cooked beyond recognition! Cardboard texture. No flavor. You might as well be eating the canned kind.
Instead, broil your salmon into 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.
Salmon is one of my favorite go-to proteins for weeknight meals. My recipes calls for cubed salmon on a skewer. Skewers are fun and festive. Skewers also ensure that every nook and cranny is filled with glaze. When broiled under high heat, the corners caramelize into crispy, charred edges. YUM!
Miso is Japanese fermented soybean paste. The flavor of Miso is salty and rich, as most fermented items tend to be. The benefits of fermentation are many: gut-healthy bacteria, umami-rich flavor, and a long shelf-life.
I’ve tried different kinds of Miso for this recipe and they all seem to work. Lighter-colored Miso pastes (White, Shiro) result in a mild miso flavor; darker-colored Miso pastes (Brown Rice, Red) result in a stronger, more intense miso flavor.
Maple Syrup adds a mild, deeply flavored sweetness. Honey is also a good substitute. But don’t skimp on this! The sweetness perfectly balances the salty pungency of the miso.
Mirin is a sweet cooking wine that is essential to Korean cooking. Different from Chinese rice wine, I’d describe it as a syrupy and sweet cooking wine. Koreans add a little bit to meat and seafood dishes, primarily to take away the gamey taste and smell. Also, a little bit of booze adds major flavor!
How to Make Miso Glazed Salmon Skewers:
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!
Miso Glazed Salmon Skewers
- Skewers (metal preferred but bamboo also works)
- Outdoor Grill (or broil in oven)
- 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.
- 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!