Furikake Salmon

5 from 2 votes

This easy Furikake Salmon recipe is brimming with savory and umami flavors! Succulent, fatty salmon fillets are seasoned with a rich mayo and furikake-based marinade and baked. The result: moist, flaky, and flavorful salmon that’s perfect for weeknights or hosting dinner parties!

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings servings

Calories 263

Author Jessica Kwon

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

US Customary - Metric

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.

Nutrition