Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Furikake Salmon

Furikake Salmon


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 2 1x

Description

A quick, easy and super tasty baked furikake salmon recipe. Just add teriyaki or wasabi mayo and sprinkle with furikake seasoning and bake. 

Serves 2.  Use the scaling buttons below to double or triple the quantity.


Ingredients

Scale

Teriyaki or Wasabi Mayo:

  • 4 tbsp mayonnaise
  • 4 tsp teriyaki sauce

Or 

  • 1/2 tsp wasabi paste (note 3)

Furikake salmon:

  • 2 skinless salmon fillets (note 1 & 2)
  • Sea or kosher salt 
  • 1 tbsp oil (groundnut or vegetable oil)
  • 2 tbsp furikake seasoning
  • 4 tbsp teriyaki sauce

Instructions

  1. Set your oven to 180C or 300F.
  2. Make the teriyaki or wasabi mayonnaise by mixing the mayonnaise with teriyaki sauce or wasabi paste. 
  3. Brush both sides of each fillet with oil and sprinkle salt on the top.
  4. Spread a layer of teriyaki or wasabi mayonnaise on the top of each salmon fillet.
  5. 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.
  6. 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).
  7. 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. 
  8. Bake the salmon for 5 more minutes. Then remove from the oven and serve immediately. 

Notes

  1. 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.
  2. 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.
  3. Feel free to adjust the amount of wasabi paste depending on your preferences.
  4. 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.
  5. 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.
  • Category: Fish
  • Method: Baked
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1
  • Calories: 233
  • Sugar: 1.9g
  • Sodium: 401.4mg
  • Fat: 21.4g
  • Saturated Fat: 3.4g
  • Unsaturated Fat: 17.3g
  • Trans Fat: 0.1g
  • Carbohydrates: 2.3g
  • Fiber: 0g
  • Protein: 7.4g
  • Cholesterol: 32.3mg

Keywords: Furikake salmon