Furikake Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
About 1½–2 pounds of fresh salmon, divided into 4 pieces
02 -
1 teaspoon soy sauce (shoyu or tamari if avoiding gluten)
03 -
Kosher salt and black pepper for seasoning
04 -
1 teaspoon pre-made wasabi paste (optional)
05 -
¼ cup Japanese Kewpie mayo
06 -
½ cup furikake seasoning
07 -
Spray oil for the baking pan
→ For Serving
08 -
Green onions, thinly sliced
09 -
Cooked rice
10 -
Sautéed greens like bok choy or cabbage
# Instructions:
01 -
Heat your oven up to 400°F. Put a rack in the middle and lightly coat a baking tray with spray oil.
02 -
Sprinkle the salmon pieces with kosher salt (about 1½ teaspoons) and enough black pepper to taste. Lay them skin-side down on the oiled tray.
03 -
In a tiny bowl, mix together the mayonnaise, soy sauce, and wasabi paste (skip if not using). Slather this mixture evenly over the salmon, making sure each piece is fully covered.
04 -
Generously coat each salmon portion with furikake, pressing it a little so it sticks to the mayo layer.
05 -
Move the salmon-filled baking sheet to the oven. Let it cook for 12-14 minutes, or until the fish is done and flakes when poked with a fork.
# Notes:
01 -
An air fryer works too! Cook at 380°F for around 10-12 minutes.
02 -
Leftovers stay good for 2 days in the fridge.
03 -
Serve straight from the fridge or warm it up on the stove or in the microwave.
04 -
Don’t have Kewpie mayo? Regular mayo works fine!