Japanese Grilled Salmon Breakfast

Ingredients

• 2 fillets (5 oz each) salmon fillets, skin-on
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• ½ tablespoon soy sauce
• ½ tablespoon rice vinegar
• 2 stalks scallions, green and white parts separated
• ½ sheet nori seaweed sheet

Instructions

1. 1

   Pat the salmon fillets dry with paper towels by pressing gently on both the skin side and flesh side, removing any surface moisture so the glaze sticks better.

2. 2

   In a small bowl, stir together 2 tablespoons white miso, 1 tablespoon mirin, 0.5 tablespoon soy sauce, and 0.5 tablespoon rice vinegar until the mixture is smooth with no lumps.

3. 3

   Cut the white parts of the scallions crosswise into 2-inch lengths, then thinly slice the green parts lengthwise into ribbon-like strips; set them on separate small plates.

4. 4

   Using kitchen scissors or a sharp knife, cut the nori seaweed sheet into thin strips about 1/2 inch wide.

5. 5

   Place a grill pan or cast iron skillet over medium-high heat and wait until a drop of water sizzles and evaporates immediately on the surface, about 2 minutes.

6. 6

   Lay the salmon fillets skin-side down on the hot pan, pressing gently with a spatula for 3 seconds, then release; you'll hear a loud sizzle when skin contacts the hot surface.

7. 7

   Cook the salmon skin-side down without moving it for 4 minutes until the skin is deep golden-brown and crispy and easily releases from the pan when you lift an edge with a spatula.

8. 8

   Flip the salmon carefully by sliding a thin spatula under each fillet and turning it over in one quick motion so the flesh side is now on the pan.

9. 9

   Cook the flesh side for 1 minute without touching, until it starts to firm up slightly when you gently press the thickest part with your finger.

10. 10

    Using a pastry brush or spoon, paint the top of each salmon fillet with half of the miso glaze, spreading it evenly across the flesh in a thin layer.

11. 11

    Cook for 1 minute more until the glaze looks slightly caramelized and darker, then flip the fillets back to skin-side down and brush the skin with the remaining glaze.

12. 12

    Cook skin-side down for 1 more minute until the glaze is shiny and sticky-looking, then remove the pan from heat and transfer salmon to serving plates.

13. 13

    Scatter the nori strips over the salmon, then arrange the white scallion pieces in a small pile on top of the fish.

14. 14

    Pile the green scallion ribbons in a small mound to the side of each salmon fillet for garnish and fresh crunch.

Tools you’ll need

• paper towels
• small mixing bowl
• spoon
• cutting board
• chef's knife
• kitchen scissors
• 12-inch cast iron skillet or grill pan
• thin metal spatula
• pastry brush or spoon
• two serving plates

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min