Furikake Salmon
A quick and flavorful Japanese-inspired dish featuring salmon fillets coated with mayo and topped with crunchy furikake seasoning.
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.