If ever there was a dish that feels like summer on a plate, it’s Miso Salmon Skewers with Zucchini and Scallions. Imagine succulent salmon cubes glazed in a flavorful miso marinade, nestled between ribbons of fresh zucchini and aromatic scallions, all kissed by the grill. This recipe balances rich umami, gentle sweetness, and a hint of smokiness, while the veggies add color and crunch. Whether you’re hosting friends or just elevating your weeknight dinner, Miso Salmon Skewers with Zucchini and Scallions will definitely become a new favorite for its vibrant taste and beautiful presentation.

Miso Salmon Skewers with Zucchini and Scallions Recipe - Recipe Image

Ingredients You’ll Need

The magic of Miso Salmon Skewers with Zucchini and Scallions lies in its handful of thoughtfully chosen ingredients. Each one plays an important role: from the rich, buttery salmon to the tangy miso marinade and crisp vegetables, every element is essential for achieving the perfect bite.

Salmon fillet (1 lb): Choose skinless, firm salmon to hold its shape on the grill and soak up all the marinade goodness.
Zucchini (1 medium): Sliced into thin rounds to cook quickly and provide tender, juicy contrast to the salmon.
Scallions (4): Cut into chunky segments for a subtle, sweet onion flavor and lovely color.
White miso paste (2 tablespoons): The foundation of the marinade, bringing deep, savory umami notes.
Soy sauce or tamari (1 tablespoon): Adds depth and saltiness; tamari keeps it gluten-free.
Rice vinegar (1 tablespoon): Brings brightness and a gentle tang to balance the marinade.
Honey or maple syrup (1 tablespoon): Offers a touch of sweetness and helps with caramelization on the grill.
Sesame oil (1 teaspoon): Infuses a nutty aroma that makes the whole dish pop.
Garlic (1 clove, minced): Lends pungent, savory depth to the marinade.
Fresh ginger (1 teaspoon, grated): Delivers a gentle kick and fragrant warmth.
Skewers: If using wooden skewers, be sure to soak them for 30 minutes so they don’t burn on the grill.

How to Make Miso Salmon Skewers with Zucchini and Scallions

Step 1: Whisk Together the Marinade

In a small bowl, combine the white miso paste, soy sauce or tamari, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Whisk until the mixture is creamy, smooth, and all the flavors are blended. This magic marinade forms the heart of your Miso Salmon Skewers with Zucchini and Scallions, giving every bite irresistible umami and just the right touch of sweetness.

Step 2: Marinate the Salmon

Place the cubed salmon into a bowl or large zip-top bag. Pour in half of your marinade, reserving the other half for basting later. Toss gently to coat every piece of salmon, then cover and let it chill in the refrigerator for 20 to 30 minutes. This short marinade time lets the flavors infuse while keeping the salmon tender and juicy.

Step 3: Prep the Skewers

As the salmon marinates, get your veggies ready. Slice the zucchini into rounds and the scallions into snappy 2-inch pieces. Now, thread the marinated salmon, zucchini rounds, and scallion segments onto the skewers, alternating each for a vibrant look and a great variety in texture. Each skewer creates a little work of art—trust me, your guests will be impressed!

Step 4: Fire Up the Grill

Heat a grill or grill pan to medium-high. Lightly oil the grates to prevent sticking. Gently lay out your skewers, letting the magic happen as they sizzle. Grill for 2 to 3 minutes per side, brushing occasionally with the reserved marinade. You’ll know they’re done when the salmon turns opaque and develops those gorgeous, lightly charred edges that taste like summer.

Step 5: Serve and Enjoy

Transfer your piping hot Miso Salmon Skewers with Zucchini and Scallions to a platter. For a burst of freshness, finish with a sprinkling of sesame seeds or a cheerful squeeze of lime. Serve right away, ideally alongside fluffy rice or a crisp green salad for a meal that’s as nourishing as it is beautiful.

How to Serve Miso Salmon Skewers with Zucchini and Scallions

Garnishes

Give your Miso Salmon Skewers with Zucchini and Scallions a final flourish with garnishes like toasted sesame seeds, thinly-sliced fresh scallions, or a lively squeeze of fresh lime juice. These extras don’t just look gorgeous—they bring brightness and an occasional crunch that makes every bite memorable.

Side Dishes

While these skewers can certainly steal the show on their own, serving them with a simple side of jasmine rice, brown rice, or a chilled cucumber salad turns your meal into a restaurant-worthy spread. For extra greens, a light Asian-inspired slaw or even a handful of edamame is a great match for the flavors of Miso Salmon Skewers with Zucchini and Scallions.

Creative Ways to Present

Think outside the plate! Arrange your skewers on a wooden board with lemon wedges and herbs for a rustic feel, or create individual “skewer bowls” with rice, pickled veggies, and a drizzle of extra marinade. For parties, stand your skewers upright in a serving glass lined with greens for an interactive, hands-on presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Miso Salmon Skewers with Zucchini and Scallions (lucky you!), simply remove any leftover pieces from the skewers and store them in an airtight container. Keep them in the refrigerator for up to 2 days for best flavor and texture.

Freezing

While salmon freezes well, the texture of zucchini and scallions can suffer after thawing. If you want to freeze, remove the salmon pieces from the skewers and wrap tightly. Freeze for up to one month. Consider using just the salmon for freezing, and add fresh veggies when reheating for best results.

Reheating

Gently reheat the salmon and veggies in a skillet over medium-low heat, or in a 350°F oven for about 10 minutes. Add a splash of water or extra marinade to keep everything moist, and avoid microwaving the skewers, as it can make the salmon dry and the veggies limp.

FAQs

Can I use a different fish instead of salmon?

Absolutely! Try this recipe with firm, grill-friendly fish like cod, halibut, or trout. Just watch the grill time—leaner fish tend to cook even faster than salmon on the skewers.

Can I make Miso Salmon Skewers with Zucchini and Scallions in the oven?

Definitely. Arrange the assembled skewers on a foil-lined baking sheet, then broil on high for about 4 minutes per side. Keep a close eye: you want some caramelization without overcooking the salmon.

What is the best way to keep salmon from sticking to the grill?

Always make sure your grill grates are clean and lightly oiled. Also, avoid moving the skewers too soon; salmon naturally releases from the grates once it’s properly seared—patience is key!

How do I make Miso Salmon Skewers with Zucchini and Scallions gluten-free?

Simply swap tamari for the regular soy sauce, and double-check your miso paste label to ensure it’s gluten-free. The rest of the ingredients should be naturally gluten-free.

Can I marinate the salmon longer than 30 minutes?

While a 20–30 minute marinade is perfect to keep the salmon tender, you can marinate it up to 1 hour if you’re prepping ahead. Just avoid overnight marinating, as the miso and vinegar may start to “cook” the fish and alter its texture.

Final Thoughts

If you’re craving a fresh, unforgettable weeknight dinner or a show-stopping dish for your next cookout, give Miso Salmon Skewers with Zucchini and Scallions a try. I promise, you’ll savor every bite—and your family or friends will be asking for seconds! Let these skewers brighten up your table and bring a little joy to your next meal.

Miso Salmon Skewers with Zucchini and Scallions Recipe