Salmon with Furikake Seasoning

close up piece of salmon filet fully cooked on spatula

This easy salmon recipe takes just 20 minutes to prepare and delivers moist and flavorful fish every time.

Course Dinner, Main Course, Main Dish

Cuisine Asian Inspired

Prep Time 5

Cook Time 15

Total Time 20

Servings 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