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.
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.
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).
Thread the marinated salmon cubes onto skewers, leaving a little space between each cube for even cooking.
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.
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.
Sprinkle with toasted sesame seeds and sliced scallions.
Serve hot with lime wedges for brightness.
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.
8 servings