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    Home » Fish & Seafood

    Baked Furikake Salmon

    Published: Mar 7, 2023 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    This moist and flakey baked salmon is topped with a spicy mayonnaise and Furikake seasoning for a great crunch and lots of umami flavors. This easy dish is ready in just 20 minutes.

    full filet of salmon with lemon wedges on sheet pan

    Furikake is a popular Japanese seasoning, however, this umami-packed salmon dish is actually a Hawaiian food. It’s a popular item for home cooks to make because it is an easy and delicious way to prepare fresh salmon.

    When I serve it as a rice bowl, it reminds me a lot of baked sushi rolls with spicy mayo. 

    Contents hide
    Make this recipe, because…
    Ingredients
    FAQs
    Diana's Tips for Success
    What to Serve with Furikake Salmon
    Related Recipes
    📖 Recipe
    Salmon with Furikake Seasoning

    Make this recipe, because…

    • Baked Furikake Salmon is a quick, easy, and healthy recipe. 
    • It only takes 15-20 minutes to prepare and requires no special equipment.
    • This baking method delivers moist and flaky fish every time. 
    • High heat helps the mayo mixture and seasoning form a delicious crust that clings to every bite.
    • Furikake is a fun seasoning that will introduce your family to new and delicious flavors.

    Ingredients

    furikake salmon ingredients

    Salmon- For this recipe I used a whole salmon filet with skin on. This is a more budget friendly way to buy salmon. You can make this recipe with individual salmon filet portions as well.

    Furikake Seasoning- This is a popular Japanese rice seasoning that translates to sprinkles. It is used to season white rice.

    The most basic is Nori Komi Furikake. It is made with just seaweed, black sesame seeds, white sesame seeds, and sugar. It has a crunchy texture and has a sweet and salty taste that is really fantastic ocean-like flavor. This is the most basic and readily available in my local grocery stores and perfect for this simple recipe.

    There are a range of other Furikake Seasonings that include bonito flakes, a type of dried fish flake, wasabi, dried eggs, and many other types of spices and flavoring. You will probably have to look for these in your local Asian grocery store.

    Sriracha or Gochujang Style Hot Sauce- I chose a hot sauce that was thick and had more flavor than heat.

    Mayonnaise- I use a regular American style mayonnaise.

    Soy Sauce- Adds salt and umami flavor.

    Substitutions

    • Kewpie Mayonnaise- For richer flavor you can try Japanese mayo which is made from just egg yolks instead of the whole egg.
    • Wasabi Paste
    • Chili Flakes
    • Low-Sodium Soy Sauce

    Step 1

    1. Preheat the oven to 400°.
    2. Mix together mayonnaise, soy sauce, and hot sauce in a small bowl.
    spicy mayo sauce

    Step 2

    • Line a baking sheet with parchment paper. Place salmon filet or filet pieces skin side down on the parchment.
    • Next, pat salmon dry with a paper towel. 
    • Then, evenly spread the mayonnaise sauce over the top of the fish.
    raw salmon filet with mayo sauce on sheet pan

    Step 3

    1. Next, sprinkle Furikake seasoning over the mayonnaise spread.
    2. Bake for 12-18 minutes, until salmon is cooked through and top is golden brown.
    3. Serve with your favorite sides.
    salmon with seasoning ready for oven

    FAQs

    What temperature should you bake salmon filets?

    Salmon is a fatty fish and because of that a higher temperature works the best. 400° is ideal. At this temperature the fats will be well cooked and flavorful long before the fish flesh dries out. 
    Most salmon filets are not very thick. If you cook it at a lower temperature, it will take longer for the center of the filet to reach a safe temperature and the outside of the fish will dry out in the process.

    Does salmon skin need to be removed before baking?

    For most cooking methods salmon skin can be left on. You will want to remove the skin for poaching.
    Baking salmon with the skin on can add flavor and can act as a barrier to prevent moisture loss.

    Diana's Tips for Success

    Pull your salmon out of the refrigerator for about 20-30 minutes before baking. This will get the salmon filet closer to room temperature. If you start with really cold fish, it takes longer to warm through to the center and you will dry it out.

    Salmon is best cooked to medium or when the center reaches around 130°. At this temperature it is still moist and flaky. (The FDA recommend cooking salmon to 145°. This will result in much firmer fish. )

    Leftovers

    You can store leftovers Furikake salmon in the refrigerator in an airtight container for up to 3 days.

    What to Serve with Furikake Salmon

    • Steamed White Rice
    • Steam Brown Rice
    • Cauliflower Rice
    • Grilled Bok Choy

    piece of furikake salmon on a spatula

    A fish spatula or any spatula with a thin edge is helpful for seving this dish. Use the edge of the spatula to cut a portion from the fillet. Slide the spatula between the fish and the salmon skin to serve. The fish should come away from the skin easily.

    Related Recipes

    • Baked Teriyaki Glazed Salmon
    • Perfect Salmon Cakes
    • Baked Lemon Dill Salmon
    • Poor Man's Lobster: Butter Broiled Cod
    • Classic Shrimp Scampi

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    📖 Recipe

    close up piece of salmon filet fully cooked on spatula

    Salmon with Furikake Seasoning

    This easy salmon recipe takes just 20 minutes to prepare and delivers moist and flavorful fish every time.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner, Main Course, Main Dish
    Cuisine: Asian Inspired
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 Servings
    Calories: 389kcal
    Author: Diana Reis

    Equipment

    • Baking Sheet
    • Parchment Paper
    • Fish Spatula

    Ingredients

    • 3 Pounds Salmon Fillet
    • ¼ Cup Mayonnaise Kewpie Mayo or Regular
    • 2 Tablespoon Soy Sauce
    • 1 Tablespoon Hot Sauce Sriracha or Gochujang optional
    • 4 Tablespoon Furikake Seasoning

    Instructions

    • Instructions
    • Preheat the oven to 400°.
    • Line a baking sheet with parchment paper and place whole salmon filet or filet pieces on the parchment.
    • Next, pat the salmon dry with a paper towel.
    • Mix together mayonnaise, soy sauce, and hot sauce in a small bowl.
    • Then, evenly spread the mayonnaise sauce over the top of the fish.
    • Next, sprinkle furikake seasoning over the mayonnaise spread.
    • Bake for 15-20 minutes.
    • Serve with your favorite sides.

    Notes

    What temperature should you bake salmon filets?
    Salmon is a fatty fish and because of that a higher temperature works the best. 400° is ideal. At this temperature the fats will be well cooked and flavorful long before the fish flesh dries out. 
    Most salmon filets are not very thick. If you cook it at a lower temperature, it will take longer for the center of the filet to reach a safe temperature and the outside of the fish will dry out in the process.
    Does salmon skin need to be removed before baking?
    For most cooking methods salmon skin can be left on. You will want to remove the skin for poaching.
    Baking salmon with the skin on can add flavor and can act as a barrier to prevent moisture loss.
    Tips for Success
    Pull your salmon out of the refrigerator for about 20-30 minutes before baking. This will get the fish closer to room temperature. If you start with really cold fish, it takes longer to warm through to the center and you can dry it out.
    Salmon is best when it is cooked to medium or when the center reaches around 130°. At this temperature it is still moist and flaky. (The FDA recommend cooking salmon to 145°. This will result in much firmer fish. )
    A fish spatula or any spatula with a thin edge is helpful for seving this dish. Use the edge of the spatula to cut a portion from the fillet. Slide the spatula between the fish and the salmon skin to serve. The fish should come away from the skin easily.
    Leftovers
    You can store leftover baked furikake salmon in the refrigerator in an airtight container for up to 3 days.

    Nutrition

    Calories: 389kcal | Carbohydrates: 0.4g | Protein: 46g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 551mg | Potassium: 1129mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

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    Comments

      5 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Kushigalu says

      March 07, 2023 at 8:27 pm

      5 stars
      What a flavorful and delicious salmon recipe to try. Thanks for sharing.

      Reply
    2. Charles says

      March 07, 2023 at 8:46 pm

      5 stars
      Hi,
      Your Furikake Salmon is a great twist as I eat a lot of salmon. Thanks for sharing!

      Reply
    3. Vicky says

      March 07, 2023 at 11:16 pm

      5 stars
      Every time I make salmon, I prepare it the same way so I was excited to see this new way to make it. My family will love something new and the seasoning is just perfect!

      Reply
    4. sarah says

      March 07, 2023 at 11:54 pm

      OMG the spicy mayo was a hit!! So good even the kids loved it.

      Reply
    5. Sharon says

      March 08, 2023 at 1:02 am

      5 stars
      The seasonings on the coating for this salmon add such a rich and unique flavor, delicious!

      Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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