Miso Salmon Skewers (Nobu Style) 🍣 If you loved my Miso Black Cod, you’ll adore this salmon version. Salmon cubes marinated in a sweet miso glaze caramelize beautifully when seared and stay flaky inside. I cooked mine on a Weber griddle, but a stovetop griddle or stainless steel pan works just fine.
Table of Contents
- Why You’ll Love Miso Salmon Skewers
- Prep Like a Pro
- 🔥Chef Nadia’s Tip🔥
- Substitutions and Variations
- The Perfect Pairings
- Miso Salmon Skewers: Questions Answered
- Miso Salmon Skewers (Nobu Style) Recipe
Why You’ll Love Miso Salmon Skewers
This miso-based marinade adds depth and a gentle sweetness that caramelizes when seared, creating a crisp exterior and a tender, flaky interior. The result is an intensely flavorful main that feels special but is surprisingly simple to make. Give the salmon time to absorb the glaze — it rewards the wait.
Prep Like a Pro
Set up your station
- Liquid measuring cups (ÂĽ and â…“ cup)
- Saucepan and pot
- Whisk
- Cutting board and sharp knife
- Non-reactive container for marinating
- 10–12 skewers (7-inch) or cocktail picks
- Griddle or stainless steel pan
Make the marinade — Simmer sake and mirin until reduced by about one-third, then whisk in white miso and sugar. Cook gently for a few minutes and let the glaze cool completely before using.
Prep the salmon — Pop the salmon in the freezer for 10–15 minutes to firm it up for easier cutting. Cut into roughly 1-inch cubes. Combine the cubes with the cooled miso glaze in a non-reactive container, cover, and refrigerate at least 1 hour and up to 24 hours. Longer marinating increases flavor.
Skewer and sear — Thread the salmon onto skewers just before cooking. Preheat your griddle or pan until hot, add a little avocado oil, and sear each side 1–2 minutes until caramelized. Simmer the remaining marinade in a pot for at least 5 minutes to reduce and use as a finishing sauce. Brush onto the cooked salmon before serving.
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🔥Chef Nadia’s Tip🔥
Freeze the salmon for 10–15 minutes before cutting; it firms the flesh and makes clean, even cubes much easier to achieve.
Substitutions and Variations
- Salmon swap: Use black cod for a richer result, or try chicken or firm tofu if you prefer.
- Miso alternatives: If you don’t have white miso, try tahini with a splash of soy sauce for a similar savory-sweet profile.
- Mirin substitute: Mix rice vinegar with sugar (3:1 ratio) to mimic mirin.
- Spicy variation: Add grated ginger or a spoonful of chili crisp for heat.
- Skewer-free: Skip skewers and pan-sear or griddle whole fillets or larger pieces; cubed salmon soaks up more glaze per bite.
The Perfect Pairings
Drink: A bright, cucumber-forward cocktail or a crisp chilled white wine complements the miso-sweet glaze.
Sides: Serve over steamed rice with a lightly pickled or marinated cucumber salad for freshness and crunch.
Dessert: Finish with caramelized stone fruit and a scoop of vanilla ice cream for a warm-and-cold contrast that balances the meal.
Cocktails
Cucumbertini
Mains
Syrian Rice
Sides
Cucumber Fennel Salad
Desserts
Amaretto Peaches
Miso Salmon Skewers: Questions Answered
A non-reactive container is made from materials that won’t react with acidic foods. Use glass, ceramic, stainless steel, or enamel-coated containers when marinating acidic mixtures to avoid metallic flavors or leaching. Avoid untreated aluminum, copper, cast iron, or plain steel for long marinades.
The recipe uses 7-inch skewers; cocktail picks or stainless steel picks work well and are convenient for serving small bites.
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6 servings
Equipment
- Measuring cups
- Whisk
- Saucepan and pot
- Cutting board and knife
- Non-reactive container for marinating
- 10–12 skewers (7-inch)
- Griddle or stainless steel pan
- Silicone brush
Ingredients
- 2 ½ lb salmon, skin off
- ÂĽ cup sake
- ÂĽ cup mirin
- â…“ cup white miso
- â…“ cup cane sugar
Instructions
- In a saucepan, combine sake and mirin and bring to a simmer. Reduce by about one-third.
- Whisk in the white miso and cane sugar. Cook gently on medium-low for 2–3 minutes, then remove from heat and cool completely.
- Cut the salmon into roughly 1-inch cubes. Larger cubes help achieve a caramelized exterior while remaining pink and flaky inside.
- Place the salmon in a non-reactive container and pour the cooled marinade over it. Cover and refrigerate for at least 1 hour, up to 24 hours for deeper flavor.
- When ready to cook, thread salmon onto skewers. Preheat your griddle or pan until hot (around 425°F if using a griddle).
- Brush a little oil on the griddle or pan. Sear the skewers 1–2 minutes per side, brushing with the marinade during searing to build color. Aim for a golden, caramelized surface.
- While the salmon cooks, simmer the remaining marinade in a small pot for at least 5 minutes, stirring frequently, to make a safe finishing sauce.
- Brush the reduced glaze onto the cooked salmon and serve over rice with a marinated cucumber salad or your preferred sides.
Kitchen Cam
Nutrition
Calories: 369 kcal, Carbohydrates: 19 g, Protein: 40 g, Fat: 13 g, Saturated Fat: 2 g, Sodium: 729 mg, Fiber: 1 g, Sugar: 14 g. (Values are approximate.)
Additional Info
Course: Main Course
Cuisine: Japanese
Keyword: miso, nobu style, skewer
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