Japanese Grilled Salmon Breakfast

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10

Divide the cooked rice between two bowls, placing it in the center of each bowl.

Step 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.

Step 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.

Step 13

Scatter the sliced scallions over the top of both bowls, distributing them evenly across the rice, salmon, and egg.