Furikake Salmon

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Furikake salmon is quick and easy and made for seafood lovers. Tender, buttery flaky fish topped with an umami packed sauce made in under 30 minutes and perfect for week night meals.

Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.

I don’t know about you, but as a busy mom quick and easy dinners are my jam. I mean after a long day of work and driving the kids to their sporting events, I want to come home and have a delicious meal on the table in the shortest amount of time.

Call in this furikake salmon recipe. It’s one of my favorite dishes. All you need is less than 30 minutes and dinner is ready to go. It also works great for a meal prep dish. I’d call that a win.

Salmon is one of the most popular types of seafood in the world and for good reason. It’s delicious, healthy, and easy to prepare. Top it with an umami packed sauce and furikake – game over!

What is furikake seasoning you might ask?

Furikake is a Japanese seasoning condiment made from a mixture of dried fish or bonito flakes, seaweed, and sesame seeds. It is often used to add flavor to rice dishes. You can find this in your local Asian market or online.

Furikake works great on rice dishes like onigiri and sushi bake, on savory dishes like furikake chicken, and even treats like furikake chex mix, and furikake animal crackers.

But one of my favorite ways to eat it is on salmon.

Ingredients you’ll need to make baked furikake salmon

(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)

• Mayonnaise. Be sure to use a good quality brand here. You can use regular mayonnaise or Japanese style kewpie mayo.
• Shoyu. Japanese style soy sauce. This can be found in the Asian aisle at most local grocery stores or the an Asian grocery store.
• Salmon filets. Be sure to get fresh salmon. You can use your favorite variety.
• Black pepper
• Salt
• Maika’i Organic Nori Furikake. This can be found at your local Foodland in the Asian aisle.

Variations

• If you like a little spice in your life, you can add some wasabi into the mayonnaise mixture.

How to make furikake salmon?

https://youtu.be/eiOCDFskt3w

To get started you’ll want to preheat your oven to 400F.

Now for the delicious yet simple sauce. Get yourself a small bowl and add mayonnaise and shoyu. Mix until well combined and set aside. This will act as the glue to keep the toppings in place as well as added moisture.

Next to prepare the salmon. Be sure to pat dry with a paper towel first. If your salmon is wet the sauce will slide off and prevent it from getting mushy.

Place salmon skin side down on a baking sheet lined with parchment paper or aluminum foil and add the mayonnaise mixture to the top of the salmon. Then sprinkle over Maika’i Organic Nori Furikake. The layer of furikake should cover the mayo.

Place in the oven and bake for 12-15 minutes or until flaky and fork tender. Cooking times may vary depending on the size of your salmon fillets. Allow the cooked salmon to cool slightly before enjoying.

Optionally squeeze a lemon wedge over the fish to add a burst of citrus flavor.

Tips for the best furikake salmon

• Allow the salmon to come to room temperature before cooking. This allows the temperature of the salmon to be even throughout and achieve and even cook.
• Leave the skin on and cook skin side down. The skin will act as a barrier and help prevent overcooking and keep the salmon moist.
• Do not over cook your salmon. Flaky salmon at an internal temperature of 165F is perfect.

Frequently asked questions

Other great salmon recipes

• Air fryer teriyaki salmon
• Lomi salmon
• Miso salmon burger
• Lemon caper salmon
• Miso glazed salmon

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