If you’re craving something fast, fresh, and positively bursting with flavor, let me introduce you to my absolute go-to for weeknight grilling: Miso Salmon Skewers with Zucchini and Scallions. Succulent cubes of salmon soak up a sweet-salty miso marinade, share the stage with juicy rounds of zucchini and vibrant scallion, then hit the grill until gently charred and irresistible. It’s a dish that feels restaurant-special with barely any work, and I dare you not to fall in love with that savory glaze and the playful combo of textures. Whether you’re hosting friends or just treating yourself to something vibrant, these skewers are pure joy on a plate.
Ingredients You’ll Need
With just a handful of ingredients, every element in these Miso Salmon Skewers with Zucchini and Scallions plays a vital role—there’s nothing extra, just pure synergy of taste and color. I love how each ingredient shines: from lush salmon to bright zucchini, every bite is balanced and exciting.
- Salmon Fillet (1 lb): Rich, buttery salmon is crucial here—cutting it into big cubes ensures it stays juicy on the grill.
- Zucchini (1 medium): Sliced into rounds, zucchini adds subtle sweetness and soaks up all that gorgeous marinade.
- Scallions (4): Their gentle onion flavor mellows out when grilled, adding color and a hint of sweetness.
- White Miso Paste (2 tbsp): The star of the marinade, miso delivers a deep, savory umami punch.
- Soy Sauce or Tamari (1 tbsp): A splash amps up the salty depth—tamari keeps it gluten-free!
- Rice Vinegar (1 tbsp): For bright, tangy balance that keeps the marinade lively.
- Honey or Maple Syrup (1 tbsp): Just a hint of sweetness to round everything out—choose maple for a vegan spin.
- Sesame Oil (1 tsp): Adds toasty richness and brings out the nutty side of the dish.
- Garlic (1 clove, minced): A little goes a long way for punchy aroma and depth.
- Fresh Ginger (1 tsp grated): Lively and fragrant, ginger makes the whole dish sing.
- Skewers: Wooden or metal both work; if wood, soaking prevents burning.
How to Make Miso Salmon Skewers with Zucchini and Scallions
Step 1: Whisk Up the Marinade
Grab a small bowl and whisk together white miso paste, soy sauce or tamari, rice vinegar, honey, sesame oil, garlic, and ginger. You’ll quickly notice the aroma fill your kitchen—this is the heart and soul of your Miso Salmon Skewers with Zucchini and Scallions. Save half the marinade for basting; the rest will soak into the salmon, infusing it from the inside out.
Step 2: Marinate the Salmon
Toss the salmon cubes in a bowl or zip-top bag with half the marinade, making sure every piece is well coated. Cover and refrigerate for 20 to 30 minutes—this brief pause enhances flavor without overpowering your beautiful fish. (And if you’re prepping ahead, don’t marinade longer than an hour to keep the texture perfect!)
Step 3: Prep Your Skewers
If you’re using wooden skewers, soak them in water while the salmon marinates. Next, alternate threading salmon cubes, zucchini rounds, and scallion segments onto each skewer. I like to finish each skewer with a piece of green scallion for a pop of color—it makes these Miso Salmon Skewers with Zucchini and Scallions truly eye-catching.
Step 4: Grill to Perfection
Heat your grill or grill pan to medium-high. Lay the assembled skewers directly over the heat, and let them cook for 2 to 3 minutes on each side. Brush with the reserved marinade as they grill, which helps develop that deliciously caramelized, lightly charred finish. The salmon should be just opaque in the center, and the zucchini slightly softened with gorgeous grill marks.
Step 5: Serve and Enjoy
Once they’re ready, serve your Miso Salmon Skewers with Zucchini and Scallions hot off the grill. Give them a sprinkle of sesame seeds or a generous squeeze of fresh lime, and get ready for the happy chorus of “Wow, this is amazing!” at the first bite. Trust me—these skewers disappear fast, so don’t count on leftovers.
How to Serve Miso Salmon Skewers with Zucchini and Scallions
Garnishes
A final flourish is always a good idea! A sprinkle of toasted sesame seeds lends crunch and a hint of nutty flavor. Thin slices of fresh red chili or a quick dusting of microgreens bring visual flair. And don’t underestimate a squeeze of lime—its tartness makes the marinade really pop.
Side Dishes
These skewers play well with all kinds of sides. Steamed jasmine rice is a classic, soaking up any leftover marinade with ease. For lighter fare, go with a crisp cucumber salad or a tangy Asian slaw. If you want to go all out, a bowl of miso soup ties the whole meal together for an ultra-cozy vibe.
Creative Ways to Present
Miso Salmon Skewers with Zucchini and Scallions are always a showpiece, but you can take it further by arranging them standing upright over a bed of herbed rice or perching them across a colorful salad bowl. For parties, slide the cooked ingredients off the skewers onto a platter and watch them get scooped up at lightning speed.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Miso Salmon Skewers with Zucchini and Scallions, wrap them tightly and store in an airtight container in the fridge for up to two days. The flavors deepen overnight, making them just as wonderful for lunch the next day—just remove the skewers before reheating for easier storage.
Freezing
While best enjoyed fresh, you can freeze cooked skewers for up to one month. It’s easiest to remove the salmon, zucchini, and scallions from the skewers first. Lay them out on a parchment-lined tray to freeze individually, then transfer to a resealable bag for easy future meals. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm in a 300°F oven, covered, until just heated through (about 8 minutes). Avoid microwaving if possible, as it can overcook the fish and veggies. A quick turn in a hot nonstick pan also revives the magic—just be gentle to preserve the beautiful glaze.
FAQs
Can I use a different fish for these skewers?
Absolutely! Firm, rich fish like steelhead trout, Arctic char, or even halibut work beautifully in place of salmon. Just aim for thick fillets that will hold up when skewered and grilled.
Do I need a grill, or can I use the broiler?
No grill? No problem! You can broil these Miso Salmon Skewers with Zucchini and Scallions on a foil-lined baking sheet about 6 inches from the heat. Keep a close eye and flip halfway through—broiling delivers beautiful caramelization, too.
Is it okay to marinate the salmon overnight?
For this recipe, a short marinade is ideal—20 to 30 minutes is plenty. Longer marinating can alter the texture of the salmon, making it a bit mushy. Aim for up to 1 hour max for the best results.
How do I make this recipe gluten-free?
Simple! Just swap soy sauce for tamari, and your Miso Salmon Skewers with Zucchini and Scallions will be entirely gluten-free. Always check your miso paste as well, since some brands contain barley.
Can I prep the skewers ahead for a party?
Yes! You can assemble the skewers a few hours ahead and keep them chilled until ready to grill. Wait to brush with extra marinade until they’re actually on the grill for the best caramelization.
Final Thoughts
I can’t recommend these Miso Salmon Skewers with Zucchini and Scallions enough—whether for a quick weeknight treat or a crowd-pleasing dinner. The speed, flavor, and color are unbeatable, and you’ll find yourself savoring every bite. So fire up the grill, gather your favorite people, and let these skewers steal the show at your next meal!
Print
Miso Salmon Skewers with Zucchini and Scallions Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Miso Salmon Skewers with Zucchini and Scallions are a delicious and healthy Asian-inspired dish perfect for grilling. The salmon is marinated in a flavorful miso mixture and grilled to perfection alongside zesty zucchini and scallions.
Ingredients
Salmon Skewers:
- 1 lb salmon fillet, skin removed and cut into 1½-inch cubes
Zucchini and Scallions:
- 1 medium zucchini, sliced into ¼-inch rounds
- 4 scallions, cut into 2-inch segments
Miso Marinade:
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Additional:
- Skewers (if wooden, soak in water for 30 minutes)
Instructions
- Prepare Marinade: In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
- Marinate Salmon: Place the salmon cubes in a bowl or zip-top bag, pour half the marinade over them, toss to coat, cover, and marinate in the refrigerator for 20–30 minutes.
- Preheat Grill: Preheat a grill or grill pan to medium-high heat.
- Skewer Ingredients: Thread the salmon, zucchini rounds, and scallion pieces alternately onto skewers.
- Grill Skewers: Grill the skewers for 2–3 minutes per side, brushing occasionally with the reserved marinade, until the salmon is opaque and lightly charred.
- Serve: Serve hot with rice or salad.
Notes
- For extra flavor, sprinkle with sesame seeds or a squeeze of fresh lime before serving.
- You can also broil these skewers if a grill isn’t available.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 skewer set
- Calories: 290
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 65 mg
