Japanese Breakfast Salmon is a healthy and delicious savory breakfast that will keep you satisfied until lunchtime. I’m intrigued by what people eat for breakfast around the world, especially savory breakfasts. To be honest, I’m not sure why Americans tend to eat more sweets and carbs at breakfast. There are no set and fast rules that breakfast can’t look more like lunch or dinner. In fact, breakfast is breaking the fast from dinner the night before, so it would make sense to eat a bigger meal in the morning than at night.
A number of years ago, I ordered a traditional Japanese breakfast in Hawaii. I was intrigued by all the dishes that came as part of that memorable breakfast. Broiled salmon, steamed rice, a bowl of soup, and several small dishes of pickles/vegetables were all part of this savory breakfast.
I learned recently that Japanese people traditionally eat soup and three dishes at meals – rice, protein and vegetable. These dishes are all eaten at the same time, not in courses like American cuisine. All these dishes are balanced in flavor, texture and richness.
Whether it’s breakfast or dinner, the Japanese apply this way of eating. The idea of eating what looks like an entire meal for breakfast might sound overindulging, but if you break down the pieces, it all makes sense. I also consider it a big plus when you can squeeze in vegetables at breakfast time
This Japanese style breakfast includes protein (Japanese breakfast salmon), soup (mineral rich seaweed soup), whole grains (steamed brown rice), fermented/pickled vegetables (umeboshi plum and daikon kimchi which are good for your gut) and other vegetables (leftover Braised Kabocha Squash and grated daikon). The portions are small, so this is not overindulging at all. You feel satisfied after eating this well rounded breakfast.
Further, most of the accompaniments are items that can be made ahead of time and stored in the refrigerator. Get creative and use leftover items such as teriyaki chicken, pickles, sea vegetables, stir-fry/stewed vegetables, and steamed rice or other grains.
Japanese Breakfast Salmon is extremely easy to make. Salmon pieces are salted for an hour in the refrigerator.
Then the salmon is rinsed and patted dry, and broiled until just cooked through.
Japanese Breakfast Salmon
Japanese Breakfast Salmon is traditionally served with a bowl of soup, rice, pickles and other accompaniments for a nourishing, satisfying breakfast.
- 1/2 pound fresh salmon
- 1 1/2 teaspoon sea salt
Cut salmon in half lengthwise into two pieces. Sprinkle salt all over each piece. Place on a plate and refrigerate for one hour, uncovered. Place salmon on lightly oiled foil-lined baking tray. Broil for 4 minutes until just cooked through.
Serve with steamed rice, a bowl of broth/soup, Asian pickles and any other leftover vegetable dishes you can find.
You can also grill the salmon.
For more savory breakfast ideas, you might like: