Japanese Grilled Salmon Breakfast
Perfectly grilled salmon fillet glazed with mirin and soy, served with steamed rice, miso soup, and pickled vegetables. A traditional Japanese breakfast that's restaurant-quality and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 fillets (150g each) salmon fillets, skin-on
- 2 tablespoons mirin
- 1.5 tablespoons soy sauce
- 1 tablespoon sake
- ¼ teaspoon sea salt
- 1 cup steamed short-grain rice
- 1 tablespoon miso paste
- 1.5 cups dashi stock
- 1 sheet nori seaweed, shredded
- 2 tablespoons pickled ginger (gari)
- 1 teaspoon sesame seeds, white
- 1 stalk scallion, chopped
Instructions
- 1
Pat salmon fillets dry with paper towels and season both sides with sea salt. Let rest 5 minutes.
- 2
In a small bowl, whisk together mirin, soy sauce, and sake to create the glaze.
- 3
Bring dashi stock to a gentle simmer in a small saucepan. Dissolve miso paste in a ladle with some warm dashi, then stir back into the pot. Keep warm on low heat.
- 4
Preheat a 12-inch cast iron skillet or grill to medium-high heat (around 400°F). Lightly oil the surface.
- 5
Place salmon skin-side up in the hot skillet. Cook for 4 minutes without moving, until skin is crispy and golden.
- 6
Flip salmon skin-side down. Brush top generously with mirin glaze and cook for 3–4 minutes until the glaze caramelizes and fish reaches 145°F internally.
- 7
Divide steamed rice between two bowls and top with a salmon fillet, glaze-side up.
- 8
Pour miso soup into two bowls and sprinkle with nori and scallion.
- 9
Garnish salmon with white sesame seeds. Serve with pickled ginger on the side.
Tools you’ll need
- 12-inch cast iron skillet
- small saucepan
- small mixing bowl
- ladle
- whisk
- paper towels
- instant-read thermometer
- two serving bowls
- rice cooker or pot (for rice)
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