This easy Furikake Salmon recipe is brimming with savory and umami flavors! Succulent, fatty salmon fillets are seasoned with a rich Kewpie mayo and furikake-based marinade and baked to perfection. The result: moist, flaky, and flavorful fish that’s great for busy weeknights or hosting dinner parties!
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🐟 What Is Furikake Salmon?
Furikake Salmon is a quick and easy dish that draws inspiration from the vibrant island cuisine of Hawaii. At the heart of the recipe is furikake seasoning, which is a staple in my pantry. I love to add it to dishes like Spam Musubi, Loco Moco, Janchi Guksu, and Jumeokbap.
This Japanese seasoning blend comes in different forms but typically consists of sesame seeds, seaweed (nori), sugar, and salt. Furikake serves numerous purposes in the kitchen, from topping rice and salads to seasoning eggs and grilled meats!
The Best Baked Salmon
The unique flavors in furikake and the moist, rich texture of salmon create an irresistible blend of tastes and textures that can be enjoyed either hot or at room temperature. The best part? This Furikake crusted Salmon recipe primarily uses pantry staples!
Baked Furikake Salmon, like my Gochujang Salmon, is a convenient go-to when you’re craving something satisfying yet straightforward. The effortless preparation and cooking method make it perfect for any occasion, whether a relaxed weeknight meal or an elegant dinner party entrée.
Why You'll Love It
- Healthy: Salmon is packed with omega-3 fatty acids and provides lean protein. Plus, this recipe is also dairy-free.
- Easy: Furikake-crusted salmon requires just 5 minutes prep and 6 ingredients! Even beginner cooks can whip up this mouthwatering seafood dish!
- Quick: Baked Salmon with Furikake is ready in just 30 minutes! This recipe is ideal for when you need a delicious dinner but don’t have hours to spend in the kitchen.
🧂 Ingredients
- Salmon fillets: Look for bright, glossy, and moist fillet flesh with consistent coloring. A fresh, slightly oceanic scent is a good sign of fresh salmon. Try to opt for boneless fillets of even thickness to help with uniform baking.
- Furikake: This all-purpose Japanese seasoning adds a punch of umami flavor. I usually opt for the variety with sugar for a subtle sweetness that balances out the other flavors. Look for furikake in the international aisle of large grocery stores or Asian food markets - my favorite brand is JFC Nori Komi Furikake.
- Kewpie mayonnaise: Kewpie is Japanese-style mayonnaise that's richer and creamier than regular mayo. It not only helps the furikake adhere to the fish but also keeps it moist during the cooking process. Look for Kewpie in the international aisle of your grocery store. Got extra? Use it in Hawaiian Mac Salad with Tuna or Kimchi Deviled Eggs
- Rice wine vinegar: An essential ingredient to balance the richness of salmon and mayonnaise. Rice wine vinegar adds a subtle tang and sweetness to the dish.
- Soy sauce: Also known as shoyu, this sauce adds depth and umami flavor to the dish without making it overly salty. I recommend low-sodium soy sauce.
- Garlic powder: A hint of garlic enhances the hearty, savory profile of the salmon. I don't recommend using fresh garlic since it'll easily burn in the oven.
Substitutions & Variations
- Try a different fish! Arctic char, steelhead trout, or black cod have similar cooking times to salmon.
- If you’re looking for a more affordable option, cooking a whole salmon fillet is a good alternative. Bake the fillet at 375ºF (190ºC) for 12-15 minutes per inch of thickness or until the internal temperature is 125-140ºF, depending on your desired doneness.
- For more flavor, add a touch of miso paste, teriyaki sauce, wasabi, ginger, or sriracha to the mayonnaise dressing.
- To make gluten-free Furikake Salmon, replace soy sauce with tamari or coconut aminos.
- To air fry, preheat air fryer to 375ºF (190ºC) for a few minutes. Prepare the recipe as directed but air fry for 6-10 minutes instead of baking.
👩🏻🍳 How To Make Furikake Salmon
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, preheat your oven to 375ºF (190ºC) and line a baking sheet with foil. To prevent the salmon fillets from sticking, lightly oil the foil as well and place the fish skin-side down.
Then whisk together Kewpie mayonnaise, rice wine vinegar, soy sauce, garlic powder, salt, and pepper.
STEP TWO: Generously spread mayonnaise onto tops of each salmon fillet.
STEP THREE: Then sprinkle furikake on top and gently pat down into mayonnaise.
Bake for 8-15 minutes or until salmon is cooked to your liking. The time will depend on the thickness of your fillets so keep an eye on them. Let rest 5 minutes before serving.
💭 Top Tips
- Keep the skin on the salmon: It acts as a barrier to prevent the salmon from becoming dry or overcooked. If you prefer skinless salmon, don’t oil the foil.
- Bring it to room temperature: Start with room-temperature salmon to ensure even cooking throughout the fillet.
- Adjust the cooking time: Consider the thickness and preferred doneness of your fillet since the cooking time will depend on these factors. I recommend using a meat thermometer to check for doneness - medium rare is 125ºF (52ºC) and well-done is 145ºF (63ºC).
What To Serve with Furikake Salmon
Baked Furikake Salmon can be enjoyed in a variety of ways! Include it in bowls with seaweed, imitation crab, and veggies. Or make a rice bowl by pairing it with Lemon Basil Rice, coconut rice, or plain steamed rice.
You can also increase the health benefits by adding a side of roasted vegetables. You can't go wrong with roasted asparagus, brussels sprouts, or carrots with green beans.
🥡 Storing & Freezing
Storing: Let the Furikake Salmon cool for 2 hours maximum. Then store in an airtight container in the refrigerator for up to 3 days.
Freezing: I don't recommend freezing due to the mayonnaise, which can change intexture and consistency after thawing.
Reheating: Gently warm leftover salmon in a low temperature oven (about 275-300ºF), air fryer, or in the microwave. Be careful not to overheat it or else the fish will dry out. If possible, cover with foil or plastic wrap to retain moisture.
Make ahead: You can marinate the salmon and store it in the refrigerator up to 1 day in advance for even quicker meal preparation.
📖 Recipe FAQs
The salmon is done when it flakes easily with a fork and has a slightly translucent, pink center. This typically happens when the internal temperature reaches 125ºF for medium-rare salmon.
Starting with room-temperature salmon promotes even cooking. If you cook chilled salmon straight from the refrigerator, the outside may cook faster than the inside, leading to some areas being overcooked while others are undercooked.
Cooking salmon at a lower temperature helps keep the fish moist and tender. It also decreases the amount of albumin released by the fish as it cooks, which is the white substance sometimes found on the fillets.
🍽 Looking For More Seafood Recipes?
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📋 Recipe
Furikake Salmon
Ingredients
- 4 (4-6 oz) salmon fillets room temperature
- 2½ tablespoon Kewpie mayonnaise
- 1 teaspoon rice wine vinegar
- 1 teaspoon low sodium soy sauce
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1½ tablespoon furikake
Instructions
- Preheat oven to 375ºF (190ºC). Line a baking sheet with foil, parchment paper, or a a silicone mat and lightly spray with oil. Place salmon fillets on top, skin side down.
- In a bowl, whisk together mayonnaise, vinegar, soy sauce, garlic powder, salt, and pepper. Season to taste.
- Spread mayo mixture over the top of each fillet. Then sprinkle furikake on top, lightly pressing into mayonnaise.
- Bake for 8-15 minutes or until cooked to desired doneness. Let rest for 5 minutes before serving.
Notes
- The cooking time for the salmon will depend on the thickness and preferred doneness of your fillets. I recommend using a meat thermometer to check for doneness - medium rare is 125ºF (52ºC) and well-done is 145ºF (63ºC).
- Furikake: This all-purpose Japanese seasoning adds a punch of umami flavor. I usually opt for the variety with sugar for a subtle sweetness that balances out the other flavors. Look for furikake in the international aisle of large grocery stores or Asian food markets - my favorite brand is JFC Nori Komi Furikake.
- Kewpie mayonnaise: Kewpie is Japanese-style mayonnaise that's richer and creamier than regular mayo. It not only helps the furikake adhere to the fish but also keeps it moist during the cooking process. Look for Kewpie in the international aisle of your grocery store.
- Garlic powder: Do not replace with fresh garlic since it'll easily burn in the oven.
- Storing Leftovers: Let the Furikake Salmon cool for 2 hours maximum. Then store in an airtight container in the refrigerator for up to 3 days.
- Substitutions:
- Feel free to use regular mayonnaise in place of Kewpie.
- If you’re looking for a more affordable option, cooking a whole salmon fillet is a good alternative. Bake the fillet at 375ºF (190ºC) for 12-15 minutes per inch of thickness or until the internal temperature is 125-140ºF, depending on your desired doneness.
- To make gluten-free Furikake Salmon, replace soy sauce with tamari or coconut aminos.
- To air fry, preheat air fryer to 375ºF (190ºC) for a few minutes. Prepare the recipe as directed but air fry for 6-10 minutes instead of baking.
Kylie
This salmon is so delicious! It was so quick and easy to make too!
Jessica
Thank you Kylie!