Japanese Breakfast Plate with Salmon and Tamagoyaki

• 2 (5 oz each) wild salmon fillets (skin-on)
• 1/4 tsp sea salt (plus a pinch for the eggs)
• 4 large eggs
• 2 tbsp water
• 2 tsp maple syrup
• 1 tbsp tamari (divided; gluten-free)
• 2 tsp avocado oil (for the pan)
• 5 oz baby spinach
• 2 tsp sesame seeds
• 1/2 tsp toasted sesame oil
• 1 1/2 cups cooked brown rice (warm)
• 2 nori sheets (snack-size, for wrapping bites of rice)

Instructions

1. Pat the salmon dry, rub 1/4 teaspoon of the salt over the flesh, and let it sit for 10 minutes while you heat the broiler to high with the rack about 6 inches (15 cm) from the element.
2. Set the salmon skin-side up on a foil-lined baking sheet and broil for 7 to 9 minutes, without turning, until the skin blisters and the flesh flakes easily.
3. Meanwhile, bring a pot of water to a boil, drop in the spinach for 20 seconds until bright green, then drain and rinse it under cold water.
4. Squeeze the spinach firmly dry, chop it roughly, and toss it with 2 teaspoons of the tamari, the sesame oil, and the sesame seeds.
5. Whisk the eggs with the water, maple syrup, the remaining 1 teaspoon of tamari, and a pinch of salt until no streaks of white remain.
6. Brush an 8-inch (20 cm) skillet lightly with avocado oil over medium-low heat and pour in one-third of the egg.
7. When the egg is nearly set but still glossy on top, roll it up from one side into a log and slide it to the far edge of the pan.
8. Oil the pan again, pour in half the remaining egg under and around the roll, and roll it up again once nearly set. Repeat with the last of the egg.
9. Rest the omelet for 2 minutes, slice it into thick pieces, and plate it with the salmon, spinach, rice, and nori.

Tips

• No tamagoyaki pan needed. A small skillet works fine if you keep the layers thin and the heat low so the egg does not brown.
• Salting the salmon ahead draws out surface moisture, which gives crisper skin and more seasoned flesh.
• The omelet and spinach keep 2 days in the fridge and are good cold, so you can prepare them ahead and only cook the salmon fresh.
• A small bowl of miso soup alongside makes it a complete traditional-style spread.

More breakfast recipes

Overnight Oats, Three Ways

The ultimate no-cook meal-prep breakfast — one base, three flavors, ready in the fridge all week.

Breakfast · Easy · 10 min · 4 servings

Make-Ahead Veggie Egg Muffins

Portable baked eggs loaded with vegetables — make a dozen Sunday, eat breakfast all week.

Breakfast · Easy · 37 min · 6 servings

Savory Sweet Potato Hash

A one-pan skillet of crispy sweet potato, greens, and eggs — a weekend breakfast worth slowing down for.

Breakfast · Medium · 40 min · 3 servings

Vanilla Chia Pudding Parfait

Set overnight, layered with fruit and nuts in the morning — a make-ahead breakfast that feels like dessert.

Breakfast · Easy · 10 min · 4 servings