What is Furikake Made of?
Furikake is a dry Japanese seasoning blend typically sprinkled over rice or used as a topping for other dishes. Furikake is a flavorful seasoning used to garnish rice and sushi rolls, but don’t stop there! It is a mixture of seaweed, dried fish flakes, black sesame seeds, sugar, and salt, and it tastes delicious with salmon fillets.
Key Ingredients
- Kewpie Mayonnaise: Sweet and creamy Kewpie Mayonnaise is the perfect complement to naturally sweet salmon fillets. Find it online or at most mainstream grocery stores. Don’t have Kewpie mayo? That’s okay! Use regular mayonnaise, like Duke’s.
- Shoyu: Flavor the mayonnaise mixture with Japanese-style soy sauce called shoyu. Or substitute it for Tamari, liquid aminos, coconut amino acids, or soy sauce.
- Salmon: Use fresh fish if you have it, or defrost frozen salmon fillets the night before for easy prep. If using skin-on salmon, cook the fillet’s skin side down so you can coat the tops with the Shoyu mayonnaise. The skin will crisp perfectly against the parchment paper.
- Furikake Seasoning: Find the Japanese spice blend at your local Asian grocery store or order it online.
Additions and Substitutions
- Spice things up. Replace the shoyu sauce in the mayonnaise with wasabi paste.
- Can I use other fish? As always, use my recipe as a springboard for your creativity. Combine shoyu mayo and furikake to flavor Ahi tuna or Mahi-Mahi.
How to Make Furikake Salmon
The full recipe with measurements is in the recipe card below.
Step 1: Combine mayonnaise and shoyu in a small bowl. Set it aside.
Step 2: Line the salmon fillets onto a towel and pat them dry to remove moisture.
Step 3: Set the oven to a low broil and line a rimmed sheet pan with parchment paper or a silicone mat. Arrange the fillets onto it and generously coat the top of the salmon with the mayonnaise mixture.
Step 4: Then, sprinkle furikake seasoning over the tops.
Step 5: Broil uncovered for 10-12 minutes until the salmon reaches an internal temperature of 145°F (63°C). Then, sprinkle with more furikake seasoning for a little extra flavor.
Expert Tips
- Pat the salmon dry. Use a paper towel to remove excess moisture from the fillets to coat them with Shoyu mayo.
- Use a thermometer. Overcooked salmon is dry, so keep a close eye on it. Use a food thermometer to check the internal temperature of the salmon and cook until they reach a safe internal temperature of 145°F (63°C).
If you enjoy furikake salmon, try one of these salmon recipes!
Serving Suggestions
- Sushi Rice, White Rice, Brown Rice, Quinoa
- Seaweed Salad, Cucumber Carrot Salad, Sunomono, Hakusai
- Nori Seaweed
- Gluten-Free Miso Soup
- Air Fryer Brussel Sprouts, Bok Choy
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the salmon cool completely and transfer them to a freezer-safe container or bag. Leftover furikake salmon freezes for 4-6 months.
- Reheat: Warm the leftovers in the oven or microwave for 30-40 seconds.
- Repurpose: Add the leftover fish to rice or cauliflower rice, and make a furikake salmon rice 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.
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 145°F (63°C). T
More Quick Dinner Ideas:
Furikake Salmon
- Small Bowl
- ½ cup Kewpie mayonnaise
- 2 tablespoons shoyu sauce
- 6 salmon fillets
- 2 tablespoons furikake seasoning
- Combine mayonnaise and shoyu in a small bowl. Set it aside.
- Line the salmon fillets onto a towel and pat them dry to remove moisture.
- Set the oven to a low broil and line a rimmed sheet pan with parchment paper or a silicone mat. Arrange the fillets onto it and generously coat the top of the salmon with the mayonnaise mixture. Then, sprinkle furikake seasoning over the tops.
- Broil uncovered for 10-12 minutes until the salmon reaches an internal temperature of 145°F (63°C). Then, sprinkle with more furikake seasoning for a little extra flavor.
- Pat the salmon dry. Use a paper towel to remove excess moisture from the fillets to coat them with Shoyu mayo.
- Use a thermometer. Overcooked salmon is dry, so keep a close eye on it. Use a food thermometer to check the internal temperature of the salmon and cook until they reach a safe internal temperature of 145°F (63°C).