Japanese-Inspired Miso-Glazed Salmon Skewers with Grilled Shishito Peppers

Break free from meat-heavy BBQ traditions with these Miso-Glazed Salmon Skewers—a harmony of umami-rich miso, sweet mirin, and smoky char. Paired with blistered shishito peppers and a citrus-soy drizzle, this recipe redefines outdoor cooking with elegance and speed, perfect for health-conscious grillers and sushi lovers alike. Whether you’re hosting a rooftop dinner party or fueling a post-hike feast, this dish bridges the gap between rustic grilling and refined flavors, proving that seafood deserves a prime spot on the grill.

Ingredients (Serves 4–6)

For the Salmon Skewers:

• 2 lbs skinless salmon fillet (cut into 1.5-inch cubes)
• ⅓ cup white miso paste (shiro miso for milder flavor)
• ¼ cup mirin (sweet rice wine; substitute with 2 tbsp honey + 2 tbsp water if unavailable)
• 3 tbsp sake or dry white wine (to balance sweetness)
• 2 tbsp honey (or maple syrup for vegan option)
• 1 tbsp grated ginger (freshly grated for maximum zing)
• 2 garlic cloves (minced)
• 1 tbsp toasted sesame oil (adds nutty depth)
• 1 tsp yuzu zest (or lemon zest for bright acidity)
• Bamboo skewers (soaked 30 minutes to prevent burning)

For the Shishito Peppers:

• 20–25 shishito peppers (mild Japanese peppers; padrón peppers as backup)
• 1 tbsp neutral oil (e.g., avocado or grapeseed)
• Flaky sea salt (Maldon or smoked salt for texture)
• 1 lime (cut into wedges for serving)

For the Citrus-Soy Drizzle:

• 3 tbsp soy sauce (low-sodium to control saltiness)
• 1 tbsp rice vinegar (or lime juice for tang)
• 1 tsp sesame seeds (toasted for crunch)
• ½ tsp chili crisp (optional for heat lovers)
• 1 green onion (thinly sliced for garnish)

Step-by-Step Instructions

1. Marinate the SalmonIn a medium bowl, whisk together miso, mirin, sake, honey, ginger, garlic, sesame oil, and yuzu zest until smooth. The miso acts as a tenderizer while the mirin’s sweetness caramelizes beautifully on the grill. Gently toss salmon cubes in the marinade, ensuring each piece is coated without breaking the fish. Cover and refrigerate for 30–45 minutes—over-marinating may overpower the salmon’s natural richness.

2. Prep the GrillPreheat your grill to 400°F (204°C) for direct high-heat cooking. For gas grills, ignite all burners; for charcoal, arrange hot coals evenly. Brush grates thoroughly with oil (use a folded paper towel dipped in avocado oil and tongs) to prevent sticking. Pro tip: Place a foil-lined drip tray under the grill grates to catch marinade drips and reduce flare-ups.

3. Skewer & Grill SalmonThread salmon cubes onto skewers (3–4 per skewer), leaving small gaps for even heat circulation. Reserve leftover marinade for basting. Grill skewers 3–4 minutes per side, basting lightly during the first 2 minutes only—this allows the sugars in the marinade to caramelize without burning. Watch for the glaze to turn golden and the salmon edges to crisp slightly. Use a fish spatula to flip gently, preserving the crust.

4. Char the ShishitosWhile salmon rests, toss shishito peppers in oil and scatter them in a grill basket or directly on the grates. Shake frequently for 2–3 minutes until blistered and tender. The peppers’ thin skins blacken quickly, creating a smoky-sweet contrast to their grassy flavor. Sprinkle with flaky salt immediately after grilling to enhance their natural brightness.

5. Assemble & ServeArrange skewers and peppers on a platter lined with shiso leaves or edible flowers for visual flair. Drizzle with citrus-soy sauce (whisk all ingredients just before serving) and garnish with green onions. Serve with lime wedges and steamed jasmine rice for a complete meal.

Pro Tips for Grill Mastery

🔥 Skinless Savior: Removing salmon skin eliminates flare-ups and ensures the glaze adheres evenly. Save skins to crisp separately as a chef’s snack!

🔥 Baste Smart: Apply marinade only during the first flip to caramelize without charring. For extra sheen, brush with a final layer of honey mixed with yuzu juice post-grill.

🔥 Pepper Roulette: Embrace the shishito’s “Russian roulette” charm—1 in 10 peppers packs heat. Let guests dare each other to find the spicy one!

🔥 Wood Infusion: Add cedar planks during grilling for a whisper of smokiness without overpowering the miso. Soak planks for 1 hour beforehand.

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