Japanese Grilled Salmon Breakfast
Tender miso-glazed salmon fillet served warm with fluffy tamago egg and steamed rice—a traditional Japanese breakfast that feels restaurant-quality but takes just 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 8 oz salmon fillet, skin-on
- 2 tbsp miso paste (white or red)
- 1 tbsp mirin
- 1 tsp soy sauce
- 1 tbsp sake (or dry white wine)
- 2 whole eggs
- 1 cup cooked short-grain white rice
- 2 tbsp dashi broth (or water)
- ½ tsp sugar
- ¼ tsp salt
- 2 tbsp scallions (green parts only), thinly sliced
Instructions
- 1
In a small bowl, whisk together 2 tablespoons miso paste, 1 tablespoon mirin, 1 teaspoon soy sauce, and 1 tablespoon sake until smooth and combined.
- 2
Place the salmon fillet skin-side down on a cutting board and pat the flesh side dry using a paper towel to help the glaze stick.
- 3
Spread the miso glaze evenly over the top and sides of the salmon flesh using the back of a spoon.
- 4
Set a cast iron skillet or grill pan over medium-high heat and wait until it shimmers and a drop of water sizzles on contact, about 2 minutes.
- 5
Carefully lay the salmon skin-side up in the hot pan and let it cook without moving for 5 minutes until the flesh turns opaque and slightly caramelized at the edges.
- 6
Gently flip the salmon skin-side down and cook for another 2 minutes until the skin crisps and the center feels just firm when pressed lightly.
- 7
Transfer the salmon to a clean plate and cover loosely with aluminum foil to keep warm while you prepare the egg.
- 8
In a small bowl, whisk together 2 eggs, 2 tablespoons dashi broth, 0.5 teaspoon sugar, and 0.25 teaspoon salt until the yolks and whites are fully combined and the mixture looks pale.
- 9
Reduce the skillet heat to medium and pour the egg mixture into the pan, then stir gently with a rubber spatula in a figure-eight pattern for 3 minutes until soft curds form throughout.
- 10
When the eggs look creamy but set (not wet and runny), slide them onto a small plate using the spatula.
- 11
Divide the cooked rice between two bowls, placing a mound in the center of each.
- 12
Place half the salmon fillet on one side of the rice in each bowl, skin-side up.
- 13
Divide the scrambled egg in half and place a portion on the opposite side of the rice from the salmon.
- 14
Sprinkle 1 tablespoon of sliced scallion greens over each bowl and serve immediately while the salmon and egg are still warm.
Tools you’ll need
- small mixing bowl
- cutting board
- paper towels
- 12-inch cast iron skillet or grill pan
- rubber spatula
- tongs
- aluminum foil
- two serving bowls
- whisk
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