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!
Servings: 4 large skewers (or 6 smaller skewers)
- 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!
*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.