Savory-sweet miso salmon skewers with zucchini and scallions—perfect for grilling and easy weeknight dinners.
Miso-Glazed Salmon Skewers with Veggies
The weather on Long Island is beautiful in the summer, so I like to take advantage and get outside and grill. These Miso Salmon Skewers are perfect for summer grilling and easy weeknight dinners. Threaded with salmon, zucchini, and scallions, they’re a complete meal on a stick—or serve them over rice to make it even heartier. The savory-sweet miso marinade brings out the best in every bite.
Why This Grilled Miso Salmon Works
I got so many requests for grilled fish recipes, so with summer approaching, I set out to test some new ones. These miso salmon skewers turned out even better than I hoped!
- Easy: The miso glaze adds rich, savory-sweet flavor with minimal effort.
- Nutritious: Salmon is packed with omega-3s, which help with heart health and inflammation, and miso contains beneficial probiotics for gut health.
- All-in-One Meal: Skewering salmon with zucchini and scallions makes it a meal-in-one.
- Versatile: Perfect for grilling season but just as easy under the broiler.
- Quick: Great for weeknights or casual summer dinners.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if using tamari), high-protein, dairy-free, low-carb, and anti-inflammatory
No Grill? No Problem! Make this broiled miso salmon recipe instead.
Ingredients You’ll Need
Here are the ingredients for these easy miso salmon skewers. See the recipe card below for the exact measurements.
- White Miso Paste, which is milder and sweeter than red miso paste, adds a deep, umami flavor to the marinade. You can buy white miso paste on Amazon, at Asian markets, and some regular supermarkets sell it.
- Mirin is a traditional Japanese rice wine that adds a mild sweetness and helps caramelize the fish during cooking without adding sugar.
- Low-Sodium Soy Sauce for salty, umami flavor
- Rice Vinegar: The acidity balances the sweetness of mirin and the umami of miso and soy sauce.
- Aromatics: Chopped garlic and ginger
- Toasted Sesame Oil for a nutty flavor
- Salmon: I prefer wild-caught salmon for the best flavor and texture. If you use fresh salmon, buy it from a reputable fishmonger; however, frozen salmon will also work. Just make sure to thaw it in advance.
- Vegetables: Zucchini and green onions make the skewers more of a meal.
How to Make Miso Salmon Skewers
This simple miso salmon recipe is fast! Blend the marinade ingredients and marinate the salmon in as little as 30 minutes. See the recipe card for printable directions.
- Make the Miso Marinade: Blend the marinade ingredients.
- Marinate the Salmon: Marinate for 30 to 60 minutes.
- Assemble the Skewers: Alternate the salmon, zucchini, and green onions on skewers.
- Grill Salmon Kebabs: Preheat the grill to medium-high and grill on well oiled grates for a few minutes on each side. Baste with the remaining marinade and rotate them with a metal spatula.
- Finish: Serve with lemon wedges and garnish with green onions, if desired.
Testing Notes and Tips
I originally planned to simmer the miso marinade to thicken it, but it became overly thick and sticky very quickly. It works best as-is. Just reserve some for basting while the skewers cook because the heat from the grill (or broiler) gives it a perfectly glossy, caramelized finish.
- Skewer tip: If you’re using wooden skewers, soak them for at least 30 minutes so they don’t burn on the grill.
- Cut salmon evenly: Cut it into uniform 1 to 1½-inch cubes so it cooks evenly with the vegetables.
- Veggies matter: Zucchini and scallions pair beautifully here because they cook at about the same rate as the salmon. Bell peppers or mushrooms would also work well.
No Grill? No Problem!
- Place the kebabs on a foil-lined sheet pan sprayed with oil.
- Place the top oven rack 5 inches from the heating element and preheat the broiler.
- Broil the salmon skewers for about 3 minutes on each side.
Can I make this salmon without skewers?
Yes! If you’re grilling the fish and veggies, use a grill pan. For broiling, place everything on the sheet pan. After 3 minutes, remove the tray from the oven, flip everything over, and continue broiling.
Yield: 4 servings
Serving Size: 1 skewer
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Add the miso, mirin, soy sauce, rice vinegar, garlic, ginger, and sesame oil to a small food processor or small blender*. Blend until completely smooth.
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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 or up to an hour. Reserve the remaining marinade.
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Thread the salmon, zucchini, and green onion pieces onto 4 metal skewers. Spray the kabobs with nonstick cooking spray.
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When ready to grill, preheat the grill to medium high heat and oil the grates so they don’t stick. Grill the kebabs for a few minutes per side, until the salmon easily releases from the grill grates. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Baste with the remaining marinade while cooking. Remove from the grill once the salmon easily flakes and is fully cooked through, 8 to 10 minutes. Baste once more when the salmon comes off the grill. Serve with lemon wedges and garnish with scallions.
Last Step:
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*I used a nutribullet to blend the marinade
Variations:
- Miso: Red miso has a stronger flavor than white miso, but if that’s all you can find, feel free to use it.
- Fish: Replace salmon with cod, sea bass, black cod, trout, or arctic char. Or use the miso marinade on shrimp, chicken, or tofu.
- Vegetables: Sub zucchini with yellow squash or bell peppers and green onions with wedges of white or red onions. You can also use more than one veggie.
- Allergic to sesame? Omit the oil.
- Make it spicy: Add red chili flakes.
Serving: 1 skewer, Calories: 231 kcal, Carbohydrates: 12 g, Protein: 25 g, Fat: 9 g, Saturated Fat: 1.5 g, Cholesterol: 62.5 mg, Sodium: 798 mg, Fiber: 1.5 g, Sugar: 6 g
Side Dish Ideas
Here are some sides that would go well with miso-glazed salmon:
Proper Storage
- Refrigerate the cooked salmon and veggies for up to three days.
- Reheating: You can microwave the leftovers until warm. If you don’t want to microwave fish, heat it in a skillet on the stove, or eat it cold.
- How to Make Ahead: Assemble the skewers up to 24 hours early and keep them covered in the refrigerator. An hour before grilling, pour the marinade over the fish and veggies and refrigerate.
Miso FAQ
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus). It’ll last several months in the refrigerator, so you don’t have to worry about using it immediately. I have another miso-marinated salmon recipe, but it’s also great added to stir fry sauce, salad dressings, and soups.
Yes, the bacteria and enzymes in miso help tenderize meat and fish, which is why it’s often used in marinades.
Fish marinates quickly, so I recommend 30 minutes to an hour. Leaving it for longer could result in mushy fish.
More Grilled Fish Recipes You’ll Love
For more dinner ideas, check out my Seafood Recipes collection, plus these five delicious grilled fish recipes to inspire your next meal!
If you make this healthy miso salmon skewer recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
