Name: Miso-Glazed Salmon Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Ingredients: 1 lb fresh salmon fillet, skin removed, cut into 1-inch cubes; 2 tbsp white miso paste (shiro miso for mild sweetness); 1 ½ tbsp soy sauce (low-sodium preferred); 1 tbsp mirin (Japanese sweet rice wine); 1 tbsp honey (or maple syrup for variation); 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp freshly grated ginger; 1 tbsp rice vinegar; Bamboo or metal skewers (if bamboo, soak 30 minutes in water); 1 tbsp toasted sesame seeds; 2 scallions, finely sliced; Lime wedges (optional)

DifficultyBeginner

CategoryBites/Snacks, Fish, Salmon

These Miso-Glazed Salmon Skewers are a savory-sweet Japanese-inspired bite, marinated in miso, soy, and honey, then grilled to perfection. Easy to make in under an hour—perfect as an appetizer, snack, or light main course.

Yields8 Servings

Prep Time15 minsCook Time12 minsTotal Time27 mins

Makes about 8 skewers

For the salmon skewers

1 lb fresh salmon fillet, skin removed, cut into 1-inch cubes

2 tbsp white miso paste (shiro miso for mild sweetness)

1 ½ tbsp soy sauce (low-sodium preferred)

1 tbsp mirin (Japanese sweet rice wine)

1 tbsp honey (or maple syrup for variation)

1 tsp sesame oil

2 cloves garlic, minced

1 tsp freshly grated ginger

1 tbsp rice vinegar

Bamboo or metal skewers (if bamboo, soak 30 minutes in water)

For garnish

1 tbsp toasted sesame seeds

2 scallions, finely sliced

Lime wedges (optional)

Prepare the marinade

In a medium bowl, whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, and rice vinegar until smooth.
Taste and adjust sweetness or saltiness as desired.

Marinate the salmon

Add salmon cubes to the bowl and toss gently to coat all sides.
Cover and refrigerate for at least 30 minutes (up to 2 hours for stronger flavor).

Assemble skewers

Thread the marinated salmon cubes onto skewers, leaving a little space between each cube for even cooking.

Cook the skewers

Grill method: Preheat grill or grill pan over medium-high heat. Lightly oil the grates and cook skewers for 2–3 minutes per side, until salmon is caramelized on the outside but still tender inside.
Oven broil method: Place skewers on a foil-lined baking sheet. Broil on high for 8–10 minutes, flipping once, until slightly charred.

Garnish & serve

Grill method: Preheat grill or grill pan over medium-high heat. Lightly oil the grates and cook skewers for 2–3 minutes per side, until salmon is caramelized on the outside but still tender inside.
Oven broil method: Place skewers on a foil-lined baking sheet. Broil on high for 8–10 minutes, flipping once, until slightly charred.

Garnish & serve

Sprinkle with toasted sesame seeds and sliced scallions.
Serve hot with lime wedges for brightness.

Chef’s Notes & Pairings

Best served with: Steamed jasmine rice, edamame, or cucumber salad.
Variations:
- Swap honey for brown sugar for a deeper caramelization.
- Add bell peppers, zucchini, or mushrooms to the skewers for extra texture.
- Use black miso (aka miso) for a bolder, earthier flavor.
Wine pairing: Crisp Sauvignon Blanc or chilled sake.
Make-ahead tip: Marinate the salmon up to 8 hours in advance, then skewer and cook right before serving.

Ingredients

Makes about 8 skewers

For the salmon skewers

1 lb fresh salmon fillet, skin removed, cut into 1-inch cubes

2 tbsp white miso paste (shiro miso for mild sweetness)

1 ½ tbsp soy sauce (low-sodium preferred)

1 tbsp mirin (Japanese sweet rice wine)

1 tbsp honey (or maple syrup for variation)

1 tsp sesame oil

2 cloves garlic, minced

1 tsp freshly grated ginger

1 tbsp rice vinegar

Bamboo or metal skewers (if bamboo, soak 30 minutes in water)

For garnish

1 tbsp toasted sesame seeds

2 scallions, finely sliced

Lime wedges (optional)

Directions

Prepare the marinade

In a medium bowl, whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, and rice vinegar until smooth.
Taste and adjust sweetness or saltiness as desired.

Marinate the salmon

Add salmon cubes to the bowl and toss gently to coat all sides.
Cover and refrigerate for at least 30 minutes (up to 2 hours for stronger flavor).

Assemble skewers

Thread the marinated salmon cubes onto skewers, leaving a little space between each cube for even cooking.

Cook the skewers

Grill method: Preheat grill or grill pan over medium-high heat. Lightly oil the grates and cook skewers for 2–3 minutes per side, until salmon is caramelized on the outside but still tender inside.
Oven broil method: Place skewers on a foil-lined baking sheet. Broil on high for 8–10 minutes, flipping once, until slightly charred.

Garnish & serve

Grill method: Preheat grill or grill pan over medium-high heat. Lightly oil the grates and cook skewers for 2–3 minutes per side, until salmon is caramelized on the outside but still tender inside.
Oven broil method: Place skewers on a foil-lined baking sheet. Broil on high for 8–10 minutes, flipping once, until slightly charred.

Garnish & serve

Sprinkle with toasted sesame seeds and sliced scallions.
Serve hot with lime wedges for brightness.

Chef’s Notes & Pairings

Best served with: Steamed jasmine rice, edamame, or cucumber salad.
Variations:
- Swap honey for brown sugar for a deeper caramelization.
- Add bell peppers, zucchini, or mushrooms to the skewers for extra texture.
- Use black miso (aka miso) for a bolder, earthier flavor.
Wine pairing: Crisp Sauvignon Blanc or chilled sake.
Make-ahead tip: Marinate the salmon up to 8 hours in advance, then skewer and cook right before serving.

Miso-Glazed Salmon Skewers

Ingredients Directions

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