If you love the savory-sweet flavor of miso, these Miso Salmon Skewers are sure to become a favorite at your dinner table. With a flavorful miso marinade, fresh zucchini, and green onions, these skewers are not only delicious but also easy to make—perfect for grilling or an effortless weeknight meal.

Why You’ll Love This Recipe

These Miso Salmon Skewers pack a punch of flavor in every bite. The combination of white miso, rice vinegar, and toasted sesame oil creates a balanced marinade that enhances the natural richness of the salmon while keeping it tender and juicy. Grilled to perfection, these skewers are light, healthy, and satisfying, offering a delightful twist on your typical grilled salmon. Whether you’re hosting a backyard barbecue or simply craving an easy, flavorful meal, this recipe is a winner! Miso Salmon Skewers

Ingredients

3 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce (use tamari, coconut aminos, or liquid aminos for gluten-free)
2 cloves garlic, roughly chopped
2 teaspoons roughly chopped ginger
1 teaspoon toasted sesame oil
1 pound salmon, skinless, peeled and cut into 1 ½-inch cubes
1 small zucchini, halved lengthwise and then cut into ¾-inch thick half moons
4 green onions, white and light green parts cut into 1-inch pieces
Nonstick cooking spray
Lemon wedges, for serving
Scallions, sliced (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Add the miso paste, rice vinegar, soy sauce, garlic, ginger, and sesame oil to a small food processor or blender. Blend until completely smooth.
Transfer ¼ cup of the marinade to a mixing bowl and add the salmon, zucchini, and green onions. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Reserve the remaining marinade.
Thread the salmon, zucchini, and green onion pieces onto 4 metal skewers. Spray the kabobs with nonstick cooking spray.
Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Grill the skewers for 3-5 minutes per side, or until the salmon easily releases from the grill grates and flakes easily. Use a metal spatula to carefully turn the skewers to prevent the fish from sticking.
Baste the skewers with the remaining marinade while cooking, ensuring the flavors are absorbed.
Once the salmon is cooked through (about 8 to 10 minutes), remove from the grill. Baste again with any remaining marinade, then serve with lemon wedges and garnish with sliced scallions if desired.

Servings and Timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinade Time: 30 minutes
Total Time: 1 hour

Variations

Vegetarian Option: Substitute the salmon with firm tofu cubes for a plant-based version of this dish. Be sure to press the tofu to remove excess moisture before marinating.
Extra Veggies: Add other vegetables to the skewers, such as bell peppers, mushrooms, or cherry tomatoes, for additional flavor and color.
Spicy Kick: Add a pinch of red pepper flakes or a small amount of sriracha to the marinade for some heat.
Rice or Noodles: Serve the skewers with a side of jasmine rice, quinoa, or noodles to make it a more complete meal.

Storage/Reheating

Storage: Leftover grilled skewers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, gently warm the skewers in a skillet over medium-low heat or in the oven at 350°F for about 5-7 minutes until heated through. You can also reheat in the microwave for 1-2 minutes.

FAQs

1. Can I make these skewers ahead of time?

Yes, you can marinate the salmon and vegetables up to 24 hours ahead of time. Simply store them in the refrigerator until ready to grill.

2. What can I use instead of white miso paste?

If you don’t have white miso paste, you can substitute with yellow miso, red miso, or even a combination of soy sauce and miso paste, though the flavor will vary slightly.

3. How do I know when the salmon is fully cooked?

The salmon is fully cooked when it easily flakes apart with a fork and reaches an internal temperature of 145°F. It should also appear opaque in color.

4. Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan on the stovetop works well for this recipe. Just preheat it and oil the surface to prevent sticking, then follow the grilling instructions.

5. How long should I marinate the salmon?

Marinate the salmon for at least 30 minutes but no longer than 1 hour to avoid the fish becoming too soft from the acidity of the marinade.

6. Can I cook these skewers in the oven?

Yes, you can broil the skewers in the oven. Preheat your broiler to high, place the skewers on a baking sheet, and broil for about 6-8 minutes, turning halfway through, until the salmon is fully cooked.

7. Can I freeze the skewers before grilling?

It’s not recommended to freeze the skewers after they’ve been marinated, as the texture of the salmon may change. However, you can freeze the unseasoned salmon and vegetables separately and marinate them after thawing.

8. Can I use wooden skewers instead of metal ones?

Yes, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.

9. What can I serve with miso salmon skewers?

These skewers pair wonderfully with steamed rice, a fresh cucumber salad, or grilled vegetables. For a light touch, serve with a side of lemon wedges and fresh herbs.

10. How can I make this dish gluten-free?

Use tamari, coconut aminos, or liquid aminos instead of soy sauce to make the recipe gluten-free.

Conclusion

Miso Salmon Skewers are an easy, flavorful, and healthy dish that’s perfect for grilling season or a quick weeknight dinner. With a savory-sweet marinade, fresh veggies, and tender salmon, these skewers will become a favorite on your menu. Plus, the grilling process adds a delicious smoky flavor that’s hard to resist. Try them out today for a meal that’s sure to impress!

Miso Salmon Skewers