Japanese Grilled Salmon Breakfast

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 13

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

Step 14

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