So you're in search of best furikake salmon recipe? Perhaps seeking answers to questions like how long to cook the salmon, so it's tender and succulent, or how to get a furikake to stick to the salmon using mayonnaise and how best to season it.
My friend, you're in the perfect place, because you're about to discover all the secrets. It was quite a journey, but after some serious experimentation, I have discovered the ultimate combination, so you can make extraordinary baked furikake salmon that everyone will love in less than 30 minutes.
Whether you opt to bake in the oven or use your air fryer, you'll get foolproof steps to ensure your salmon is juicy and succulent. When it comes to the topping, plain mayo didn't cut it, so I tried wasabi and teriyaki mayo, both variations were scrumptious, so I have included instructions for each option.
Then once I nailed the topping and cooked the salmon to perfection the bottom was still a little dry, so I add an optional touch of teriyaki sauce to the baking tray, to ensure the salmon has the best taste and texture from top to bottom.
Want more simple and scrumptious salmon recipes? Try my Salmon Teriyaki Noodles, Pesto Crusted Salmon, Salmon Pasta (no cream), Salmon With Dill Sauce. Or for some striking black pasta dish that's sure to leave everyone in awe, try my Squid Ink Pasta.
3 reasons why you need to make this recipe
- Terrific taste and texture from top to bottom. Packed with pointers on how to get succulent and perfectly seasoned furikake salmon.
- One of the quickest and easiest salmon recipes you are going to get your hands on. Ready in less than 30 minutes.
- Numerous serving options, so you can make it again and again. Trust me, it never gets boring.
- 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. You can use fresh or thawed frozen salmon 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. You can use regular mayo or Japanese kewpie mayo.
- 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. Contains toasted sesame seeds, nori, salt and sugar and 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. Your normal supermarket might stock it, luckily mine did. Otherwise, you can buy it from an Asian grocery store or online.
- Teriyaki sauce (optional). This is poured into the bottom of the dish for the last 5 minutes of baking time to ensure the bottom of the fillets are moist and flavourful. You can use storebought or homemade.
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Switch up the fish: Try salmon collars or trout instead of salmon.
- Spicy: For a kick, add a sprinkle of chilli powder or red pepper flakes to the furikake seasoning or add sriracha or hot sauce to the mayo.
- Citrusy: For lemon or lime juice to the mayonnaise for a fresh twist.
Step 1: Heat your oven to 180C or 300F. Mix teriyaki sauce or wasabi with the mayonnaise and set aside.
Step 2: 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.
Step 3: 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.
Step 4: 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.
- 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. 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.
- Line the baking tray with foil to prevent the salmon from sticking.
- 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 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. Or use a thermometer to check the flesh has reached 145°F or 63°C.
- 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.
- Steamed Rice: Serve the salmon over a bed of steamed white or brown rice. My go-to is white sushi rice.
- Edamame beans
- Salad: Like seaweed salad or Mooli Salad.
- Sushi style: Slice the salmon and use it to make nigiri or onigiri.
- Alongside other Japanese-inspired dishes: Like Chicken Tempura, Crunchy Roll Sushi and Miso Glazed Eggplant.
Furikake is a versatile Japanese seasoning blend that adds a burst of flavour and texture to various dishes. Typically made from a mixture of dried seaweed (nori), sesame seeds, bonito flakes, and other savoury ingredients, furikake offers a unique umami-rich taste. It is commonly sprinkled over rice, noodles, or used as a topping for fish, vegetables, and even popcorn.
Absolutely! While furikake salmon is a popular and delicious choice, you can experiment with other types of fish as well like trout, cod and tuna.
Furikake salmon is best eaten fresh but you can store leftover cooked furikake salmon in the fridge for up to 2 days to enjoy cold with rice and salad or you can reheat it in the oven or microwave. Furikake salmon is not suitable for freezing.
Mayonnaise serves multiple purposes in furikake salmon, enhancing both flavor and texture. When applied to the salmon before baking, mayonnaise acts as a barrier, helping to seal in moisture and prevent the fish from drying out. Additionally, mayonnaise provides a creamy base to hold the furikake seasoning in place as it cooks.
Using skinless salmon fillets or removing the skin prior to baking is advisable. With the mayo and furikake topping, it's not possible to get the skin nice and crispy. Instead, it will have an unpleasant moist and slimy texture, so it's best to remove it.
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Furikake Salmon - Baked with Teriyaki or Wasabi mayo
- 4 tbsp mayonnaise
- 4 tsp teriyaki sauce
- 4 tbsp mayonnaise
- ½ tsp wasabi paste note 3
- 2 skinless salmon fillets note 1 & 2
- Sea or kosher salt
- 1 tbsp beutral oil groundnut or vegetable oil
- 2 tbsp furikake seasoning
- 4 tbsp teriyaki sauce (optional)
- Heat your oven to 180C or 300F.
- Make teriyaki or wasabi mayonnaise by mixing the mayonnaise with teriyaki sauce or wasabi paste.
- Brush both sides of each salmon fillet with oil and sprinkle salt on the top.
- Spread a layer of teriyaki or wasabi mayonnaise on the top of each salmon fillet.
- Sprinkle furikake seasoning on top of the mayo. The top of each fillet should be completely covered in furikake so that the layer of mayonnaise is no longer visible.
- Place the salmon fillets into a baking dish and place it in the middle of the oven and bake for 15 minutes (note 4 & 5).
- Remove the salmon fillets from the oven and add the teriyaki sauce to the bottom of the baking dish. Do not pour it over the salmon fillets, it's there to keep the bottom of the salmon fillets moist and flavourful.
- Bake the salmon for 5 more minutes. Then remove from the oven and serve immediately.
- Salmon: The salmon filets used to test this recipe were 150-200g or 5-7oz and around 4cm or 2 inches thick. You may need to adjust the length of the cooking time depending on the size of your salmon fillets.
- Salmon skin: You are not able to get the skin crispy in this recipe so it's best to buy skinless fillets or remove the skin with a sharp knife before you get started.
- Wasabi: Feel free to adjust the amount of wasabi paste depending on your preferences.
- Baking dish: Choose a baking dish or tray that has high edges (2-3cm or 1 inch) so it can hold the teriyaki sauce that is added for the last 5 minutes of cooking time.
- Baking time: The cooking time may vary depending on the size of your salmon fillets. Salmon fillets are cooked when the flesh inside is pale and opaque. You can cut into one to check or use a fish thermometer. Cooked salmon is 45-50C or 110-125F.