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Miso Salmon Skewers (Nobu Style) 🍣 You guys LOVE my viral Miso Black Cod recipe so I wanted to try it with salmon and let me tell you – this salmon marinated in a miso glazed is SO easy and honestly insanely good. I made them on my new Weber Griddle, but these are fine to make on a stove top or if you have a griddle that you can put on your BBQ, that will work also.
I always get asked to link my favorite miso paste, and here it is!
Table of Contents
Why You’ll Love Miso Salmon Skewers
The marinade in this recipe makes the salmon develop a very complex and sweet flavor, when seared on the griddle it gets caramelized and it truly is perfection. This recipe yields an extremely flavorful and flaky fish – I know the marinating the salmon in the miso glaze takes time, but it is 100% worth it.
Prep Like a Pro
Set-Up Your Work Station
- Liquid Measuring Cups – ¼ and ⅓
- Saucepan
- Whisk
- Cutting Board
- Knife
- Non-Reactive Container
- Skewers
Make Your Marinade – Add your sake and marin to a saucepan and boil till reduced by ⅓, then add your miso and sugar and cook on medium-low for a few more minutes. Let cool completely.
Prep Your Salmon – About 10-15 minutes before you cut your salmon, throw it in the freezer to firm it up a bit. Take it out and cut it into 1 inch cubes. Add the salmon to a container, coat in the miso glaze, cover and refrigerate for at least 1 hour but up to 24 hours. The longer the salmon marinates in the miso glaze the better!
Skewer and Sear – When you’re ready to make these babies, take the miso salmon out of the fridge and skewer them. Preheat your griddle or stainless steel pan for a few minutes, add a bit of avocado oil and sear them on all sides for about 1-2 minutes per sides. Add the rest of the marinade to a pot and boil for at least 5 minutes, coat your salmon in this delicious sauce.
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🔥Chef Nadia’s Tip🔥
Freeze your salmon for 10-15 minutes before cutting to firm it up to make cutting the perfect cubes even easier!
Substitutions and Variations
- Substitutions
- Salmon → If you want to switch it up, you can try whatever fish you like. Black cod is amazing with this marinade, you can even go the route of chicken or tofu!
- White Miso → If you can’t find miso for this salmon, you can use tahini and add a splash of soy sauce instead.
- Mirin → You can use rice vinegar + sugar (3:1 ratio) instead if you can’t find this ingredient
- Variations
- Spicy Kick → Add some grated ginger or chili crisp for a little extra heat 🔥
- Skewer-Free Version → Don’t want to skewer? Just pop your miso salmon straight on your griddle or pan and skip the skewering step. You can even keep your salmon whole. I just love them cubed because it means more sauce per bite!
The Perfect Pairings
Drink: 🍸 A bright and fresh Cucumbertini will taste amazing with this dish!
Sides: These Miso Salmon Skewers are perfect to serve on top of a bed of rice with a side of marinated cucumber salad.
Dessert: Amaretto Peaches 🍑 The perfect ending with warm caramelized peaches with their natural sweetness heightened by the amaretto. Creamy cold ice cream that pairs so well with the peaches and melts in your mouth with each bite.
Miso Salmon Skewers: Questions Answered
A “non-reactive container” is made of a material that doesn’t react with food and is safe for all types of cooking. Since you’ll be marinating this for awhile, make sure you are using dish-ware that won’t react to the acidic foods. You don’t want it to release metal particles into your food. Aluminum, copper, cast iron, and steel (not stainless) are reactive. Ceramic, stainless steel, glass, and metal cookware with enamel coating are generally non-reactive. These are safe to marinate acidic food for long amounts of time.
The skewers for this recipe are actually cocktail picks from crate and barrel. I use them a skewers and I am obsessed with them!
Miso Salmon Skewers (Nobu Style)
Equipment
- measuring cups
- whisk
- sauce pan
- non-reactive container, for marinating
- 10-12 skewers, 7 inch
- griddle, or stainless steel pan
- silicone brush
- pot
Ingredients
- 2 ½ lb salmon, skin off
- ¼ cup sake
- ¼ cup mirin
- ⅓ cup white miso
- ⅓ cup cane sugar
Instructions
- To a saucepan, add your sake and mirin and bring to a simmer. Reduce by about ⅓. Add in miso and sugar. Whisk well and let it cook for 2-3 minutes on medium low. Let cool completely.
- Cube the salmon into 1 inch cubes. You want them relatively big so you can get a caramelized crust and still a flaky pink interior.
- Add the salmon to a non reactive container and pour the marinade. Cover and refrigerate for up to 24 hours (recommended) or a minimum of 1.
- Skewer the salmon. I used 7 inch skewers and it yielded about 10-12.
- Preheat your griddle for a few minutes and until it reaches 425°F.Optional: You can use a stainless steel pan instead of a griddle.
- Add some avocado oil and give them a nice sear on each side, about 1-2 minutes brushing with the marinade as you sear. You want them caramelized and golden and pink on the inside.
- In a pan, add the rest of the marinade and boil for at least 5 minutes, stirring frequently. Brush onto your cooked salmon.
- Serve over rice and a marinated cucumber salad.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
