Grilled Miso-Glazed Salmon Skewers with Zucchini & Scallions

Why These Grilled Miso Salmon Skewers Work

I tested several grilled fish recipes this season and these skewers came out better than I expected. They’re quick to prepare, packed with flavor, and adaptable for different diets and preferences.

• Simple: The miso glaze delivers rich umami with minimal effort.
• Nourishing: Salmon provides omega-3s and protein, while miso contributes fermented richness.
• Meal-in-One: Threading fish and vegetables together makes the skewers a balanced main.
• Flexible: Grill or broil depending on equipment or weather.
• Fast: Ready for weeknights—marinade time is short and cooking is quick.

No grill? No problem. You can broil the skewers and achieve a similar caramelized finish.

Ingredients You’ll Need

Below are the ingredients to make miso salmon skewers. See the recipe section for specific amounts.

• White miso paste — milder and slightly sweet; it adds deep umami to the marinade.
• Mirin — a sweet rice wine that helps the glaze caramelize without granulated sugar.
• Low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
• Rice vinegar — balances sweetness and umami with a touch of acidity.
• Garlic and ginger — fresh aromatics to brighten the marinade.
• Toasted sesame oil — a little goes a long way for nutty depth.
• Salmon — skinless fillets cut into uniform cubes; wild-caught preferred for flavor and texture.
• Vegetables — zucchini and green onions (scallions) cook at a similar rate to the salmon.

Testing Notes and Tips

I tried reducing the marinade, but it became too thick and sticky. It performs best as a pourable glaze reserved for basting while the skewers cook; the heat creates a glossy, caramelized finish.

• Soak wooden skewers at least 30 minutes to prevent burning.
• Cut salmon evenly into 1–1½ inch cubes so everything cooks uniformly.
• Vegetable choices: Zucchini and scallions cook well here; bell peppers, mushrooms, or yellow squash are good substitutes.

Recipe: Miso Salmon Skewers (Serves 4)

Ingredients

• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 2 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
• 2 tablespoons rice vinegar
• 2 cloves garlic, roughly chopped
• 2 teaspoons roughly chopped ginger
• 1 teaspoon toasted sesame oil
• 1 pound salmon, skinless, cut into 1½-inch cubes
• 1 small zucchini, halved lengthwise and cut into ¾-inch half moons
• 4 green onions (white and light green parts cut into 1-inch pieces)
• Nonstick cooking spray or a light brush of oil
• Lemon wedges for serving; sliced scallions for garnish (optional)

Instructions

1. In a small blender or food processor, combine miso, mirin, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Blend until completely smooth.
2. Transfer about 1/4 cup of the marinade to a mixing bowl and add the salmon, zucchini, and green onions. Stir to coat, cover, and refrigerate 30–60 minutes. Reserve the remaining marinade for basting.
3. Thread the salmon cubes and vegetables onto 4 skewers and lightly spray or brush them with oil.
4. Preheat the grill to medium-high and oil the grates. Grill the skewers a few minutes per side, basting periodically with the reserved marinade. Turn carefully so the fish releases cleanly from the grates. Cook about 8–10 minutes total, until salmon flakes easily.
5. Remove from heat, baste once more, and serve with lemon wedges and scallions if desired.

Notes & Variations

• If you can’t find white miso, red miso can be used but it has a stronger, saltier flavor.
• Try this glaze on cod, trout, black cod, shrimp, chicken, or tofu.
• Swap zucchini for yellow squash or bell peppers; use wedges of onion in place of scallions if preferred.
• Omit sesame oil if allergic to sesame. To add heat, sprinkle red pepper flakes into the marinade.

Nutrition (per skewer)

Calories: 231; Protein: 25 g; Carbs: 12 g; Fat: 9 g; Fiber: 1.5 g; Sugar: 6 g; Sodium: 798 mg (approximate).

What is miso paste? Miso is a fermented soybean paste used in Japanese cooking. It keeps for months in the refrigerator and can flavor soups, dressings, sauces, and marinades.

Does miso tenderize meat? Yes. The enzymes in miso can help tenderize proteins, which is why it’s often used in marinades.

How long should salmon marinate in miso? Fish marinates quickly—30 minutes to one hour is ideal. Longer marinating can break down the texture and make the fish mushy.