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Miso-Glazed Salmon Skewers

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These miso-glazed salmon skewers offer a sophisticated balance of savoury umami and delicate sweetness. By using yellow miso paste, dashi and a touch of mirin, the salmon develops a rich depth of flavour that caramelises beautifully under the grill. The addition of shichimi togarashi provides a subtle heat and citrus note, perfectly complementing the oily richness of the fish.

As a diabetes-friendly option, this dish is naturally high in omega-3 fatty acids and protein while remaining low in saturated fat. It is a versatile choice for a light midweek supper or an elegant starter for a dinner party. Serve the skewers alongside steamed pak choi or a crisp cucumber salad for a fresh, nutrient-dense meal that is as healthy as it is vibrant.

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Ingredients for Miso-Glazed Salmon Skewers

  • 40g yellow miso paste

  • 2 teaspoons dashi powder

  • 2 tablespoons mirin (Japanese rice wine)

  • 2 teaspoons superfine sugar

  • 575g skinless salmon fillets, thinly sliced

  • Amaranth leaves (optional), to serve

  • Shichimi togarashi, to serve

How to make Miso-Glazed Salmon Skewers

Preheat grill. Place the miso, dashi powder, mirin and sugar in a medium bowl and mix to combine.

Thread the salmon onto metal skewers and place on 2 large baking sheets lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place the skewers on a plate with amaranth leaves and sprinkle with shichimi togarashi to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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