Miso Glazed Salmon Skewers

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 paste 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!

miso salmon skewers on bed of arugula

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 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.

miso salmon skewer on plate with hands on the side

Main Ingredients:

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. There’s lots of umami flavor.

I’ve tried different kinds of Miso for this recipe and they all seem to work. 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. All are good!

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 Mirin 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 salmon skewers on oval platters with dishes on side

Miso Glazed Salmon Skewers

The Subversive Table | Lis Lam
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!
Prep Time 10 mins
Cook Time 5 mins
Course Main Course
Cuisine Asian
Servings 4 large skewers (or 6 smaller 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)

Marinade ingredients:

  • 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)

For serving:

  • 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.
    miso marinade in bowl with spoon
  • Cut salmon fillet into 2-inch cubes. Add salmon cubes to marinade and mix gently until thoroughly coated.
    salmon cubes with miso marinade
  • Thread salmon cubes onto skewers, making sure to scrape every bit of marinade from the bowl onto the salmon.
    salmon skewers on oval plate
  • 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!
    miso salmon skewers on oval platters with dishes on side


*3 Feel free to use either skin-on or skinless salmon fillet. Skin-on salmon ensures moist salmon. However, the salmon skin can be rather soggy in texture. All to say, this is not a crispy-skin salmon recipe.
*4 If using bamboo skewers, soak in cold water for 30 minutes beforehand.
Keyword Miso, Salmon

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