Furikake Salmon – Don’t let the simplicity of our Furikake Salmon recipe fool you – it’s bursting with flavor and ready in just 30 minutes! With a handful of simple ingredients, including flaky salmon, savory furikake seasoning, Kewpie mayonnaise, and shoyu, you will create an easy Hawaiian meal with a perfect crunch and taste of umami.
Furikake is often used to garnish rice, but why stop there? Try our broiled Furikake Salmon with shoyu mayo! The tasty seasoning pairs perfectly with healthy and delicious salmon, so make our four-ingredient recipe a part of your weeknight rotation today!
WHAT IS FURIKAKE MADE OF?
Furikake is a dry Japanese seasoning typically sprinkled over rice or used as a topping for other dishes. It typically consists of dried fish flakes, seaweed, sesame seeds, sugar, and salt. Some variations may include dried vegetables or bonito flakes.
WHAT YOU NEED TO MAKE THIS RECIPE
- Kewpie Mayonnaise: I live in North Carolina, so I love Duke’s mayonnaise. However, I will make an exception. The sweet and creamy qualities of Kewpie Mayonnaise are the perfect complement to the salmon. Order it online or make a trip to a local Asian market.
- Shoyu: I use Japanese-style soy sauce called shoyu to flavor the mayonnaise, but if you don’t have access to it, use soy sauce or liquid aminos. The combination of shoyu and mayonnaise adds a delicious umami flavor that’s the perfect base for furikake.
- Salmon: I buy frozen fillets at Costco. However, if you have access to fresh fish, use that instead. I defrost the fillets in the fridge the night before for easy preparation the next day.
- Furikake: You can find furikake at your local Asian market or order it online and have it delivered to your house in a couple of days.
SUBSTITUTIONS AND VARIATIONS
- Replace shoyu in the mayonnaise mixture with half a teaspoon of wasabi for a nice, spicy kick!
- Use Tamari, liquid aminos, coconut aminos, or soy sauce instead of shoyu.
- Don’t have Kewpie mayo? That’s okay! Use whatever mayonnaise you have on hand.
HOW TO MAKE FURIKAKE SALMON
The full recipe with measurements is in the recipe card below.
Combine mayonnaise and shoyu in a small bowl. Set it aside.
Line the salmon fillets onto a towel and pat dry to remove moisture.
Set the oven to a low broil and line a rimmed baking sheet with parchment paper or a silicon mat. Arrange the salmon fillets onto it and generously coat them with the mayonnaise mixture.
Then, sprinkle the salmon with Furikake.
Broil uncovered for 10-15 minutes until the salmon reaches an internal temperature of 125° F (51° C).
EXPERT TIPS
- Pat dry the salmon before coating the fillets. The excess moisture causes the fish to steam rather than broil.
- If using skin-on salmon, cook the fillets skin-side down so you can coat the tops with the delicious shoyu mayonnaise, and the skin will crisp perfectly against the parchment paper.
- Overcooked salmon can be dry and tough, so keep a close eye on it as it cooks. Use a food thermometer to check the internal temperature of the salmon; this is the best way to ensure you don’t overcook the fish. The recommended cooking temperature for salmon is 125° F (51° C).
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SERVING SUGGESTIONS
- Wasabi
- Sushi Rice, White Rice, Brown Rice, Quinoa
- Seaweed Salad, Cucumber Carrot Salad, Sunomono
- Nori
- Miso Soup
- Air Fryer Brussel Sprouts
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 2 days
- Reheat – You can bring the leftovers to temperature in the oven or cook it in the microwave for 30-40 seconds.
- Repurpose- Add the leftover fish to rice or cauliflower rice, and make a Furikake Salmon bowl or turn it into a sushi hand roll.
FREQUENTLY ASKED QUESTIONS
Can I use skin-on salmon?
You sure can! To ensure Furikake Salmon turns out perfectly, place the salmon skin-side down on the parchment paper and generously coat the tops with the savory shoyu mayo mixture.
Can I use other fish?
As always, use my recipes as a springboard for your creativity. Combine the shoyu mayo and furikake to flavor other fish like ahi tuna or mahi-mahi.
What does the mayonnaise do?
Adding shoyu-flavored Kewpie mayo to the salmon locks in moisture and creates a beautiful coating for the furikake to adhere.
Can I make this recipe in the air fryer?
Yep, and here’s what you do. Preheat the air fryer to 400° F (204° C). Then, line the salmon fillets onto a towel and pat dry to remove moisture. Arrange the salmon fillets into the air fryer basket and coat them with the mayonnaise mixture. Then, sprinkle the salmon with Furikake. Cook for 10-15 minutes until the salmon reaches an internal temperature of 125° F (51° C).
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Furikake Salmon
Equipment
- Small Bowl
- Parchment Paper or Silicon Mat
Ingredients
- ½ cup Kewpie Mayonnaise
- 2 tablespoons Shoyu
- 6 salmon fillets
- 2 tablespoons furikake
Instructions
- Combine mayonnaise and shoyu in a small bowl. Set it aside.
- Line the salmon fillets onto a towel and pat dry to remove moisture.
- Set the oven to a low broil and line a rimmed baking sheet with parchment paper or a silicon mat. Arrange the salmon fillets onto it and generously coat them with the mayonnaise mixture. Then, sprinkle the salmon with Furikake.
- Broil uncovered for 10-15 minutes until the salmon reaches an internal temperature of 125° F (51° C).