Furikake Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds salmon fillet, divided into 4 pieces
02 -
1 teaspoon soy sauce, tamari (if gluten-free), or shoyu
03 -
1/4 cup Japanese Kewpie mayo
04 -
1 teaspoon wasabi paste, optional
05 -
Furikake, about 1/4 cup
06 -
Salt (kosher) and black pepper for seasoning
07 -
Spray for nonstick cooking
→ For Serving
08 -
Steamed rice
09 -
Shredded and cooked bok choy or cabbage
10 -
Chopped green onion slices
# Instructions:
01 -
Set your oven to 400°F and make sure the rack is positioned mid-level. Spray a baking sheet lightly with cooking spray.
02 -
Season each salmon piece with black pepper and a good sprinkle of 1½ teaspoons kosher salt. Place the salmon skin-side down on your prepped sheet.
03 -
Mix the soy sauce, mayo, and wasabi (if using) together in a little bowl until fully blended. Spread this mixture evenly across the surface of each fillet.
04 -
Generously sprinkle furikake on the salmon so the mayo layer is well-covered.
05 -
Place the salmon in your oven and let it bake 12-14 minutes, or until the fish flakes easily when touched with a fork.
# Notes:
01 -
You can air fry it at 380°F for 10-12 minutes instead.
02 -
Keep leftovers in the fridge for up to 2 days.
03 -
Serve straight from the fridge or warm it with a microwave or stovetop.
04 -
Don't have Kewpie mayo? Regular mayo works too.