Furikake salmon is a quick and easy dinner of tender, succulent salmon topped with furikake seasoning. This simple salmon dinner is loaded with flavour!
¼cupfurikake (I use nori komi / seaweed & sesame seeds)
For best results, always weigh ingredients where a weight is provided
Equipment
Baking tray / sheet
Instructions
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.
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Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.