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Herby miso grilled salmon skewers

A unique take on traditional grilled skewers! Marinated in rosemary, basil, mint and garlic sauce, these salmon skewers are tender and the perfect dinner to make to satisfy everyone at the dinner table. 



  • 4 wooden skewers
  • 4 (about 150 g each) skinless salmon fillets
  • 2 lemons, divided
  • 4 tablespoons (60 ml) olive oil, divided
  • Kosher salt and ground black pepper, to season
  • 1 tablespoon rosemary leaves, roughly chopped
  • 1 cup fresh basil leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon white miso paste
  • 1 tablespoon (15 ml) maple syrup
  • 1/2 cup (125 ml) plain full fat yogurt
  • Fresh basil and mint, for serving


  1. Preheat your grill to high. Soak the skewers in water.
  2. Cut each fillet into three roughly four centimetres (one and half-inch) cubes and transfer to a large bowl. Slice one of the lemons into half centimetre slices and add to the bowl along with one tablespoon of oil. Season with salt and pepper and toss everything together.
  3. Thread the salmon onto the skewers, adding a slice of lemon between each piece. Set onto a plate or baking sheet and transfer to the fridge while you make the sauce.
  4. To make the sauce, add the rosemary, basil, mint and garlic to the bowl of a blender or a small food processor. Add in the zest and juice of the remaining lemon as well as the miso paste, maple syrup and remaining three tablespoons of olive oil and blitz to combine. Season with a little salt and pepper and divide the sauce into two separate bowls.
  5. Lightly grease your grill with cooking spray by spritzing in short bursts to avoid flare-ups. Add the salmon skewers onto the grill and cook for about three minutes per side or until lightly charred and almost cooked through. To turn the skewers, use a metal spatula to loosen the meat from the grill and almost roll it over onto the other side rather than lift and flip.
  6. Generously baste the skewers with one of the bowls of marinade, turning frequently to ensure each side gets some sauce. Cook for about one to two more minutes. Remove the skewers from the grill and set them aside to rest for two to three minutes while you finish the serving sauce.
  7. Mix the second bowl of herby sauce with the yogurt, and season to taste with more salt and pepper if needed. Serve alongside the skewers topped with fresh basil and mint. Enjoy!

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