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.
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.
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
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
- Preheat the oven to 400°.
- Mix together mayonnaise, soy sauce, and hot sauce in a small bowl.
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.
Step 3
- Next, sprinkle Furikake seasoning over the mayonnaise spread.
- Bake for 12-18 minutes, until salmon is cooked through and top is golden brown.
- Serve with your favorite sides.
FAQs
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.
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
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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Salmon with Furikake Seasoning
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
Nutrition
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Kushigalu
What a flavorful and delicious salmon recipe to try. Thanks for sharing.
Charles
Hi,
Your Furikake Salmon is a great twist as I eat a lot of salmon. Thanks for sharing!
Vicky
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!
sarah
OMG the spicy mayo was a hit!! So good even the kids loved it.
Sharon
The seasonings on the coating for this salmon add such a rich and unique flavor, delicious!