Furikake Salmon is a flavorful, umami-rich dish that perfectly balances the savory taste of salmon with the crunch and saltiness of furikake, a traditional Japanese seasoning mix. This easy yet elegant recipe brings together the buttery richness of baked salmon and the aromatic flavors of seaweed, sesame seeds, and sometimes dried fish flakes from the furikake.
Furikake Salmon:
Loved for its simplicity and depth of flavor, this dish is a favorite in both Japanese households and fusion-style kitchens worldwide. It’s ideal for busy weeknights or when you want to impress guests with minimal effort — ready in under 30 minutes and bursting with authentic Japanese flavor.
History:
The story of Furikake Salmon begins with two beloved elements of Japanese cuisine — salmon (sake) and furikake, a traditional Japanese seasoning blend. While salmon has long been a staple in Japanese diets, furikake was developed in the early 20th century as a way to add nutrition and flavor to rice, especially after World War I when calcium deficiency was common in Japan.
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Furikake Salmon
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons mayonnaise (Japanese Kewpie mayo preferred)
- 2 tablespoons soy sauce
- 2 tablespoons furikake seasoning (any variety – seaweed, sesame, or fish-based)
- 1 teaspoon sesame oil (optional for added flavor)
- 1 teaspoon mirin or rice vinegar (optional)
- Lemon wedges, for serving
- Steamed rice or vegetables, for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Pat the salmon dry with a paper towel to remove excess moisture.
- Mix the sauce: In a small bowl, combine mayonnaise, soy sauce, sesame oil, and mirin (if using).
- Spread the mixture evenly over the top of each salmon fillet.
- Sprinkle furikake seasoning generously over the mayo-coated salmon.
- Bake for 15–18 minutes, or until the salmon flakes easily with a fork.
- Optional: For a crispier top, broil for an additional 1–2 minutes at the end.
- Serve hot with steamed rice, vegetables, or a fresh salad, and garnish with lemon wedges.
Notes
- Use Kewpie mayonnaise for the most authentic Japanese flavor.
- Furikake comes in many varieties — try different ones to find your favorite blend.
- Baking on parchment paper prevents sticking and makes cleanup easy.
- If you prefer a lighter version, substitute Greek yogurt for mayo.
- Leftovers can be flaked into rice bowls or salads the next day.
Tips for Salmon:
- Don’t overbake — salmon should remain moist and tender inside.
- Add a drizzle of unagi sauce or sriracha mayo for extra flavor.
- For a crispy texture, use an air fryer at 375°F (190°C) for 10–12 minutes.
- Pair with jasmine or sushi rice for a complete meal.
- Garnish with green onions or sesame seeds for presentation.
FAQs for Salmon:
Q: What is furikake made of?
A1: Furikake is a Japanese seasoning blend typically made of dried seaweed, sesame seeds, salt, sugar, and sometimes bonito flakes or dried egg.
Q: Can I use other fish instead of salmon?
A2: Yes! This recipe also works well with cod, halibut, or trout.
Q: Is furikake salmon spicy?
A3: Generally, it’s not spicy, but you can add a touch of chili flakes or spicy mayo if you like heat.
Q: Can I grill instead of bake?
A4: Absolutely! Grill on medium heat for about 4–5 minutes per side until cooked through.
Q: How can I make it dairy-free?
A5: Simply ensure your mayonnaise is dairy-free — the rest of the ingredients are naturally dairy-free.
Conclusion:
Furikake Salmon is a delightful fusion of Japanese flavor and Western comfort. It’s quick, healthy, and incredibly satisfying — the perfect combination of crispy, savory topping and tender, flaky salmon. Whether for a weeknight dinner or a special meal, this recipe delivers restaurant-quality taste right from your home kitchen.