Furikake salmon is loaded with savoury flavour and can be ready in under half an hour so it’s perfect for quick weeknight dinners.
- Succulent salmon with a savoury crust.
- Rich and filled with umami.
- It takes just minutes to assemble …
- … and is on the table in under half an hour.
- Delicious, nutritious and healthy!
This furikake crusted salmon started in my brain as just that – a piece of salmon with a crust of furikake. When I googled it to see if anyone would ever even search for such a recipe and hence want to make mine, I discovered it’s already a thing.
To get it closer the much-loved Hawaiian salmon furikake, I added a layer of soy and sesame oil spiked Kewpie mayonnaise to the top of the fish to help adhere the furikake and voila! Furikake salmon.
If you love this, you’ll also love this oven-baked teriyaki salmon.
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What is furikake seasoning?
Ok, so what is furikake anyway? Furikake is a dry Japanese seasoning mix that comes in many different varieties. It’s sprinkled over rice, vegetables or fish to add an extra flavour boost. It’s typically made up of seaweed, salt, sesame seeds, sugar, dried fish/bonito flakes and/or eggs.
For my furikake salmon, I like to use nori komi furikake which consists of seaweed, white sesame seeds, salt and sugar.
Many, but not all, brands of furikake contain MSG so just choose what you prefer. For my 2 cents worth, MSG has a huge stigma attached to it but scientists are now suggesting it’s not all that bad in small doses. It’s naturally present in many foods anyway and it actually reduces the amount of salt you need use. All in moderation, I say but some people are sensitive to it so you choose what works for you 😊
Ingredients in furikake salmon
You have to love a recipe with 5 ingredients. It means it’s quick to prepare and each of those ingredients is flavour-packed on it’s own resulting in a very flavourful meal.
Jump to the recipe for full ingredients and instructions.
- Salmon: I use individual salmon steaks but you can certainly use a side of salmon, like I do with my baked teriyaki salmon, which would be beautiful for serving at a dinner party. I use skin on fillets as they’re just easier to transfer from the baking tray to the plate. Salmon with the skin removed is fine just have a good fish slice on hand.
- Kewpie mayonnaise: If you’ve never tried Kewpie mayo, run out and get yourself some right now. It’s a Japanese mayonnaise, rich in umami. It can be found in the mayonnaise aisle or international /Asian section of just about any supermarket. If you can’t get Kewpie, you could certainly get away with regular mayonnaise.
- Soy sauce: Just regular soy sauce or a low-sodium soy sauce. Either is fine. You can also use tamari.
- Sesame oil: Sesame oil is another wonderful ingredient used in so many Asian cuisines, including Japanese.
- Furikake: I like to use nori komi furikake – a seaweed and sesame seed furikake. Others will work though the flavour will change depending on the type you use. It can be found in the international section or Asian section of most larger supermarkets or at Asian grocery stores.
You can spice up your salmon furikake to taste. Add some wasabi paste or even sriracha to the mayo mixture.
There’s a reason umami is a Japanese word – it’s part of the flavour balance in all their dishes. The word roughly translates to “deliciousness” and is a meaty, savoury flavour. Known as the 5th taste it makes your mouth water and makes food taste better.
How to make furikake salmon (step-by-step)
You’ll love the short hands-on time of this easy salmon dinner. Just 5-7 minutes and it’s ready for the oven where the rest of the magic will happen.
Jump to the recipe for full ingredients and instructions.
- Prepare the salmon: Dry your salmon fillets with paper towel, place them onto a baking sheet and season lightly with salt and black pepper.
- Prepare the mayo: Mix the mayo, soy sauce and sesame oil in a small bowl and brush it over the salmon.
- Crust the tops: Roll the tops of the salmon into the furikake, then place the salmon skin side down back onto the baking sheet.
- Bake: Bake the salmon for 15-18 minutes until cooked, tender and flaking apart. It should reach 52C / 125F on a meat thermometer inserted into the thickest part.
This furikake salmon recipe truly is the work of minutes.
Tips and tricks
- Keep the skin on: More than anything, it just helps make the salmon easy to move to the plate.
- Baking time: Baking time will vary depending on the size / thickness of your salmon portions and on your oven. A digital thermometer is so handy to have for checking when meat and fish are cooked. If you overcook it, the salmon will become dry.
- While you could sprinkle furikake over the top, I find rolling the salmon filets in the furikake means it sticks on better and there’s less wastage.
I like to serve furikake crusted salmon with simple steamed rice (with a glug of mirin mixed through), a cucumber salad and a little dob of Kewpie mayonnaise on the plate. Some finely sliced spring onions / green onions are a nice little garnish.
Some simply steamed bok choy or asparagus would be lovely as would this Asian slaw. You can use some teriyaki sauce for dipping instead of the extra Kewpie.
Yes. Set your air fryer to 200C / 400F and spray or brush the basket with vegetable oil. Place the furikake salmon in skin side down and cook for 12-15 minutes.
Yes. Any type of salmon will work fine.
Yes. Go for a meaty fish that’s nice and thick.
Leftover furikake salmon should be stored in an airtight container in the refrigerator for up to 3 days. It’s lovely reheated in the oven for 10 minutes or in the microwave for 2-3 minutes.
Did you try this salmon furikake recipe?
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- 4 salmon portions (600g / 1.3lb)
- salt and pepper, to taste
- 2 tablespoons Kewpie mayonnaise (8 tsp, see notes)
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ¼ cup furikake (I use nori komi / seaweed & sesame seeds)
For best results, always weigh ingredients where a weight is provided
- Baking tray / sheet
- Preheat the oven to 200C (180C fan forced) / 400F. Line a baking sheet with baking paper.
- Place the salmon onto the prepared baking sheet, skin side down. Pat the salmon dry with paper towel then sprinkle a little salt and pepper over each one then press it on with your hands.
- In a small bowl, combine the Kewpie mayonnaise, soy sauce and sesame oil.
- Brush the mayonnaise mixture over the top of each salmon piece.
- Place the furikake onto a wide plate or dish. Roll the top of each piece of salmon in the furikake then place back on to the baking sheet skin side down (furikake up).
- Bake for 15-18 minutes until just cooked through (or until the thickest part reaches 52C / 125F.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Furikake: This is a dry Japanese rice seasoning. There are many varieties of Furikake available. While many will work, I love and use nori komi furikake. It’s a combination of seaweed, sesame seeds and salt.
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