Japanese Grilled Salmon Breakfast
Miso-glazed salmon fillet grilled until crispy outside and tender inside, served with steamed rice and a soft-cooked egg. Ready in 20 minutes with minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- 2 tablespoons white miso paste
- 1 tablespoon mirin (sweet rice wine)
- 2 large eggs
- 1 cup cooked white rice
- 2 stalks scallions, thinly sliced
Instructions
- 1
Pat the salmon fillets dry with paper towels by pressing gently on the flesh side and skin side, which removes moisture so the skin crisps up when grilled.
- 2
Pour the white miso paste into a small bowl, then add the mirin and stir with a small spoon until smooth and thick like peanut butter.
- 3
Spread half of the miso mixture across the flesh (top) side of each salmon fillet with a spoon or small brush, coating the surface evenly.
- 4
Set a grill or grill pan to medium-high heat and wait until you see wisps of smoke rising from the surface and it is very hot to hold your hand over, about 3 minutes.
- 5
Place the salmon fillets skin-side down on the hot grill, leaving at least 2 inches of space between them so heat circulates around each piece.
- 6
Cook without moving the salmon for 5 minutes, watching until the skin turns dark golden and makes crispy popping sounds, then check by gently trying to lift a corner—it should slide freely.
- 7
Using a wide spatula, carefully slide under each fillet and flip it skin-side up; cook for 2 more minutes until the flesh is opaque and flakes easily when pressed with a fork.
- 8
While the salmon finishes, bring a small pot of water to a boil over high heat, then gently lower the eggs in using a spoon and set a timer for 6 minutes for soft-cooked eggs.
- 9
When the timer goes off, remove the eggs with a slotted spoon and place them in a small bowl filled with cold water for 30 seconds to stop the cooking.
- 10
Divide the cooked rice between two bowls, placing it in the center of each bowl.
- 11
Set one salmon fillet on top of the rice in each bowl, skin-side up, positioning it off to one side so there is room for the egg.
- 12
Gently peel the eggshell under cool running water, then place one soft-cooked egg (whole or halved) next to the salmon in each bowl.
- 13
Scatter the sliced scallions over the top of both bowls, distributing them evenly across the rice, salmon, and egg.
Tools you’ll need
- 12-inch grill or grill pan
- paper towels
- small bowl
- small spoon or brush
- wide metal spatula
- small pot
- slotted spoon
- fork
- cutting board
- knife
- two serving bowls
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