Baked Furikake Salmon

Key ingredients and possible alternatives

• Skinless salmon fillets - you cannot achieve crispy skin with this recipe, so it's best to use skinless salmon fillets or remove the skin with a sharp knife before you get started. This recipe has been tested with fillets that are 150-200g each. Note that you may need to adjust the cooking times depending on the size of your fillets.
• Mayonnaise - is spread onto the top of each fillet to keep it moist and provide a base for the furikake seasoning. Choose between teriyaki or wasabi mayo. Both are great in my opinion so choose the one that takes your fancy.
• Oil - brush both sides of each fillet with a thin layer of neutral oil like vegetable or groundnut to keep it moist and prevent it from sticking to the baking dish.
• Furikake seasoning - usually consists of toasted sesame seeds, nori, salt and sugar. It is sprinkled on top of the salmon fillet after the teriyaki or wasabi mayo is added. It adds a crunchy, salty, and nutty topping that contrasts with the buttery flaky salmon underneath it. I was pleased to find that my normal supermarket stocked it. Otherwise, you can buy it from an Asian grocery store or online.
• Terriyaki sauce - this is poured into the bottom of the baking dish for the last 5 minutes of baking time to ensure the bottom of the fillets are moist and flavourful.

How to make furikake salmon

1. Make the teriyaki or wasabi mayonnaise

Heat your oven to 180C or 300F. Mix teriyaki sauce or wasabi with the mayonnaise and set aside.

2. Prep the salmon fillets

Brush both sides of each salmon fillet with oil and sprinkle a little sea or kosher salt on the top. Then spread wasabi or teriyaki mayo on top of each fillet. Sprinkle a layer of furikake seasoning on top of the salmon fillets so it covers the mayonnaise layer.

3. Bake

Place the salmon fillets into a tray or baking dish and bake for 15 minutes. Ensure your baking dish has sides so it can hold the teriyaki sauce. Then remove the salmon fillets from the oven and pour the teriyaki sauce into the bottom of the baking dish. Avoid pouring it over the salmon fillets, it's there to add additional flavour and moisture to the bottom of the salmon fillets. Bake for 5 more minutes and serve immediately.

Tools and Equipment

• Baking dish or tray - choose one that has sides and can hold the teriyaki sauce that is added for the last 5 minutes of cooking time.
• Brush - for adding a thin layer of oil to each salmon fillet before baking
• Small bowl - to mix the teriyaki or wasabi mayonnaise

Top tips for perfect furikake salmon

1. Buy skinless salmon fillets or remove the skin with a sharp knife - salmon skin is delicious when it is crispy but you cannot get the skin crispy in this recipe so it will just be slimy and unpleasant. It's best to buy skinless fillets or remove the skin before you get started. You can grill the skin separately if you would like and enjoy some crispy skin on the side.
2. Cooking times may vary depending on the size of your salmon fillets - the cooking times in this recipe are based on 150-200g or 5-7oz salmon fillets that are 3-4cm or 1.5-2 inches thick. If the fillets you are using are significantly different in size you will need to adjust the cooking time accordingly. You can check the salmon is done by cutting into the middle with a sharp knife to check the flesh has become paler and is opaque.
3. Add teriyaki sauce to the baking dish/tray for the last 5 minutes of cooking time - be careful not to pour it over the salmon, you want the furikake layer to be crisp. The purpose of the teriyaki sauce is to add moisture and flavour to the bottom of the salmon. Do not add the teriyaki sauce when you first put the salmon in the oven because it will burn.

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