Furikake Salmon is a delicious and healthy recipe where salmon fillets are coated with a layer of Furikake seasoning and mayonnaise and baked or air fried until cooked to perfection. Make this fuss-free, umami-packed salmon dish in under 30 minutes.
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About Furikake Salmon
Furikake Salmon is a delicious dish where salmon fillets are coated with a layer of Japanese Furikake seasoning and mayonnaise and then baked or air fried until cooked perfectly.
All you need is 4 ingredients and 30 minutes to bring this umami-packed, fuss-free recipe together.
Furikake Salmon is crispy on the outside and flaky on the inside and makes for a perfect flavor-packed Asian meal. It is savory and loaded with umami flavors.
Enjoy this omega 3 packed meal on its own for lunch or dinner with a side serving of veggies, salad, or rice or you can cut it into small pieces and wrap it in nori sheets with some rice to make delicious sushi rolls.
If you like salmon recipes, then try this spicy air fryer salmon as well.
You can easily scale this furikake salmon recipe as per your requirements.
Here are some more fish recipes that you may like
- Crispy Fish Tacos With Cabbage Slaw
- Fish Fingers
- Honey Garlic Fish
- Spicy Fish Fry
- Spicy Baked Basa
- Lemon Garlic Baked Tilapia
What Is Furikake Seasoning
Pronounced as “Fy-r-ih-kah-kay”, Furikake is a Japanese multi-purpose seasoning that is a mixture of dried nori seaweed, black and white sesame seeds, salt, and kelp powder.
Some variations also have bonito flakes, dried shrimp, etc added to them.
This Japanese savory seasoning adds a perfect crunchy texture to the dish along with a beautiful salty ocean flavor with a sweet touch.
Furikake seasoning comes with and without added MSG. Chose the one that you prefer.
It is available in the Asian aisle of large grocery stores like Trader Joe’s or Whole Foods or in any local Asian grocery store. You can also buy it online.
Store the seasoning in a clean and dry airtight container in a cool and dry place. I like to keep it in the refrigerator to increase its shelf life.
Where To Use Furikake Seasoning
Furikake seasoning is a multi-purpose Japanese seasoning blend that can be used in many ways apart from using it with salmon. It adds a crunchy texture and a beautiful seafood flavor to the recipes. Some of my favorite dishes to the top with this seasoning are,
- Chicken
- Popcorn
- Veggies
- Rice or Noodles
- Eggs
- Asian Buddha Bowls
Furikake Salmon Ingredients
Salmon – You can either use a large Atlantic salmon fillet or individual salmon fillets for this recipe. Fresh salmon is always best, but if you can’t find fish, then you can go for frozen as well.
If using frozen salmon filets, then thaw them before using them.
I like to use fish with the skin on one side as it helps to hold the fillets better but you can use skinless fillets too.
Furikake Seasoning – It is the star ingredient here, which adds a crunchy and delicious ocean umami flavor to the salmon.
Mayonnaise – Mayonnaise is mixed with soy sauce which acts as a glue for the furikake seasoning. It also locks the moisture and keeps the fish nice and tender. Use any regular mayonnaise that’s easily available.
You can also use Japanese mayo (Kewpie mayo) if it is easily available to you. It is richer and loaded with umami flavors and will make salmon fillets even more tender.
Kewpie mayonnaise is available in all Japanese grocery stores. It comes in a clear plastic bottle with a red cap. It is also available in the international aisle of some major grocery stores and on online portals like Amazon.
Soy Sauce – This recipe uses regular dark soy sauce that adds an umami flavor when mixed with mayo. You can also go for Japanese soy sauce (shoyu) if that is easily available.
Use low-sodium soy sauce if you are watching your salt intake and use tamari for a gluten-free recipe.
You can also mix a little wasabi paste in the mayonnaise mixture.
Add a little garlic powder, onion powder, and black pepper powder to the mayonnaise soy sauce mix for a spicy kick. You can also add Sriracha or Togarashi to the mayonnaise mixture.
Pro Tips By Neha
Pat dry the salmon properly before adding anything on top.
Try to keep the skin on the salmon fillets as it holds the fish better, but if it is without skin make sure to grease the baking dish well with butter or vegetable oil.
Baking time may depend on the oven! In my oven, the fish is cooked in 8 minutes but if it’s not cooked for you, then increase the time by a minute or two. The same goes for the air fryer.
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork. If the flesh of the fish flakes, then it’s cooked.
Don’t overcook the fish otherwise, it will become tough and dry.
Use a fish spatula to transfer the baked fish to the serving plates. The fish spatula is long and flat, with a flexible and slightly curved edge. This allows it to easily slide under the fish and lift it without breaking it apart. The flexible edge is also helpful for gently turning the fish over and maneuvering it around the pan or grill.
How To Make Furikake Salmon
In An Oven
Bring 2 6-8 oz salmon fillets out from the refrigerator and let them sit on the counter for 10 minutes.
Note – If using a large piece of salmon, slice it across the grain into smaller pieces.
Rinse them well.
Preheat the oven to 400F (200 C) and line a baking sheet with parchment paper (for easy clean-up).
Stir together 1 tablespoon mayonnaise and 1 tablespoon dark soy sauce in a small bowl. It won’t be a smooth mixture. You just want them to slightly come together.
Pat the fillets dry with a paper towel.
Place salmon fillets skin side down on a baking sheet lined with parchment paper.
Use a spoon to apply the mayonnaise soy sauce mixture on top of the fillets. Make sure to cover the entire top of the salmon with a thin layer of mayonnaise.
Sprinkle furikake seasoning over the mayonnaise soy sauce mixture.
Keep the tray in the middle rack of the oven and bake for 8-10 minutes until the fish is cooked through.
Drizzle with a squeeze of lemon juice and enjoy!
In An Air Fryer
Once you top the salmon fillets with mayo, soy sauce, and furikake, place it with the skin side down in a greased air fryer tray in a single layer.
Air fry at 400 F (200 C) for 12-15 minutes or until the fish is flaky and cooked through.
Frequently Asked Questions
Place the salmon fillet on a cutting board and slice it across the grain into 2-4 servings using a sharp knife.
Yes, sure you can.
Yes, you can use any boneless fish fillets to make this recipe. Just keep a check on the cooking time depending on the thickness of the fillets. Ideally, the cooked fish has an internal temperature of 145 -150 degrees F.
Some of my other favorites are trout, cod, ahi tuna, mahi mahi, sea bass, halibut, and arctic char.
Serving Suggestions
Serve this umami-packed salmon dish freshly cooked, as the salmon will lose its crisp texture after some time. Having said that, this dish tastes great when it’s cold as well, however, the crunch is gone.
Serve Furikake Salmon on a bed of white rice or brown rice with a side of soy sauce or teriyaki sauce or on its own with a refreshing salad or sauteed veggies on the side.
You can also serve it with a side of sushi rice, cauliflower rice, sauteed green beans, roasted asparagus & bok choy, and avocado slices for a delicious weeknight meal.
You can also cut the furikake salmon into small pieces, wrap them into nori sheets with rice, and makes delicious sushi rolls.
Storage Suggestions
Leftover furikake salmon will last for up to 3 days when stored in a clean and dry airtight container in the refrigerator.
Enjoy this salmon dish cold or reheat it for a few seconds in the microwave until warm, but keep in mind that the crispy layer on top is gone.
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Recipe Card
Furikake Salmon Recipe (Baked or Air Fried)
Ingredients
- 2 salmon fillets ((6-8 ounces each) skin-on or skinless)
- 1 tablespoon mayonnaise
- 1 tablespoon dark soy sauce
- 2 tablespoons Furikake seasoning
Instructions
In An Oven
- Bring the salmon fillets out from the refrigerator and let them sit on the counter for 10 minutes.
- Note – If using a large piece of salmon, slice it across the grain into smaller pieces.
- Rinse them well.
- Preheat the oven to 400F (200 C) and line a baking sheet with parchment paper (for easy clean-up).
- Stir together mayonnaise and soy sauce in a bowl. It won’t be a smooth mixture. You just want them to slightly come together.
- Pat the salmon dry with a paper towel.
- Place the salmon skin-side down on a baking sheet lined with parchment paper.
- Use a spoon to apply the mayonnaise soy sauce mixture on top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of mayonnaise.
- Sprinkle a layer of furikake over the mayonnaise soy sauce mixture.
- Keep the tray in the middle rack of the oven and bake for 8-10 minutes until the salmon is cooked through.
- Drizzle with a squeeze of lime juice and enjoy!
In An Air Fryer
- Once you top the salmon fillets with mayo, soy sauce, and furikake, place it with the skin side down in a greased air fryer tray in a single layer.
- Air fry at 400 F (200 C) for 12-15 minutes or until the salmon is flaky and cooked through.
Did you make this recipe? Let me know!