hawaiianEasynon vegetariandairy freenut freeketo
Furikake Salmon
RATING
4.6/5(112)
TASTE SCORE
9/10
A delicious Hawaiian-inspired dish featuring tender baked salmon with a savory mayonnaise crust, topped with crunchy panko and umami-rich Japanese furikake seasoning. Ready in under 30 minutes!
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
482
482
CALORIES · 1 PIECE
Protein33g · 27%
Carbs6g · 5%
Fat35g · 65%
Fiber1g
Sodium831mg
Potassium600mg
Phosphorus400mg
INSTRUCTIONS
6 steps. 15 minutes total.
6 STEPS
- 1
Preheat your oven to 400°F (200°C)
- a.Line a baking sheet with parchment paper or foil and lightly grease it with vegetable oil.
- 2
Prepare the salmon by patting the fillets completely dry with a paper towel
- a.Season both sides lightly with salt and black pepper.
- 3
Step 3
- a.Make the toppings in two separate small bowls.
- b.In the first bowl, mix together the mayonnaise, soy sauce, and sugar until smooth. This is your wet topping.
- c.In the second bowl, combine the furikake and panko breadcrumbs. This is your dry topping.
- 4
Step 4
- a.Assemble the salmon.
- b.Arrange the seasoned salmon fillets on the prepared baking sheet, leaving some space between them.
- c.Spread a thin, even layer of the mayonnaise mixture over the top of each fillet.
- d.Generously press the furikake-panko mixture onto the mayo layer, ensuring each fillet is well-coated.
- 5
Step 5
- a.Bake the salmon for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). For an extra crispy topping, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- 6
Remove from the oven and let it rest for a couple of minutes
- a.Garnish with freshly sliced green onions and serve immediately with steamed rice and vegetables.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting the salmon fillets completely dry is crucial for getting the toppings to adhere well and for the skin (if using) to get crispy.
- 2For a richer, more authentic flavor, use Japanese mayonnaise like Kewpie, which is made with egg yolks for a creamier texture.
- 3Don't overbake the salmon. It continues to cook slightly after being removed from the oven. Check for doneness at the 12-minute mark.
- 4This recipe works wonderfully with other firm fish like cod, halibut, or mahi-mahi.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to retain some crispiness.
RECIPE VARIATIONS
Adapt it for your goals.
gluten free
Gluten free
Use gluten-free panko breadcrumbs and replace the soy sauce with tamari or coconut aminos.
spicySpicy
Add 1-2 teaspoons of sriracha, gochujang, or chili garlic sauce to the mayonnaise mixture for a spicy kick.
low carbLow carb
Omit the panko breadcrumbs and sugar. The furikake seasoning itself provides a nice texture and flavor.
quickQuick
To make this in an air fryer, cook at 375°F (190°C) for 8-10 minutes, until the salmon is cooked through and the topping is golden.
PAIRS WELL WITH