Description
This Furikake Salmon is a quick, flavorful, and low-effort dinner that’s ready in just 25 minutes! Made with fresh salmon, creamy Kewpie mayo, savory shoyu, and crunchy furikake, this Japanese-inspired dish is perfect for an easy weeknight meal. Serve it with rice, bok choy, or sautéed cabbage for a delicious, balanced dinner.
Ingredients
Scale
- 1 1/2 – 2 lbs fresh salmon fillet, sliced into 4 portions
- 1/4 cup Kewpie mayonnaise
- 1 tsp shoyu (or soy sauce, or tamari for gluten-free)
- 1 tsp prepared wasabi paste (optional)
- 1/4 cup furikake seasoning
- 1 1/2 tsp kosher salt
- Ground black pepper, to taste
- Nonstick cooking spray
For Serving (Optional):
- Steamed rice
- Sautéed cabbage or bok choy
- Thinly sliced green onions
Instructions
-
Preheat the Oven:
- Preheat the oven to 400°F and position a rack in the center.
- Lightly spray a baking sheet with nonstick cooking spray. (For easier cleanup, line with parchment paper or foil.)
-
Prepare the Salmon:
- Season salmon fillets with kosher salt and black pepper.
- Place the fillets skin-side down on the prepared baking sheet.
-
Make the Furikake Coating:
- In a small bowl, mix Kewpie mayo, shoyu, and wasabi (if using).
- Spread the mixture evenly over the salmon fillets.
- Sprinkle furikake generously over the top.
-
Bake the Salmon:
- Bake for 12-14 minutes, or until the salmon is flaky and cooked to your preference.
-
Serve:
- Plate the salmon with rice and veggies.
- Garnish with extra furikake and green onions. Enjoy!
Notes
- Air Fryer Option: Cook at 375°F for 8-10 minutes.
- Storage: Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg