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Pat the salmon dry and season (SPG is fine).
Sear the salmon skin side down in neutral oil for 4-5 minutes until the skin is crispy and easy to remove from the pan.
Flip the filet and gently remove the crispy skin (set aside). Optionally remove the grey flesh (strong fishy taste) and continue to cook for 3-4 minutes.
Chop garlic and green onion
When salmon is mostly cooked, break apart with a spatula and add the garlic and green onion.
Crack 3 eggs directly into the pan and cook for 30-60 seconds.
Add rice and cook for another 1-2 minutes, then add soy sauce and oyster sauce.
Top with crispy skin, chili crips, furikake, etc. and serve.