• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Perfect Tide
  • Recipe Index
    • MEDITERRANEAN RECIPES
    • SEAFOOD RECIPES
      • Fish
        • Rock Fish & White Fish
        • Salmon
        • Tuna
      • Canned & Tinned
      • Shellfish
        • Crab
        • Mussels
        • Oysters
        • Razor Clams
        • Shrimp
        • Steamer Clams
      • PACIFIC COAST
    • Breakfast
    • Appetizers
    • Main Course
      • Mediterranean Main Dish
    • Sides
    • Desserts
    • Baked Goods
    • Drinks
    • Sauces & extras
  • Blog
  • Contact
  • About Me
menu icon
go to homepage
  • Recipe Index
  • Seafood How-To
  • Shop
  • About Me
  • Contact
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Seafood How-To
    • Shop
    • About Me
    • Contact
    • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Baked Furikake Salmon

    Last Updated: Feb 6, 2024 by Suzy Sakamoto · This post may contain affiliate links · 2 Comments

    Jump to Recipe Share on Facebook

    The flavor in this Japanese inspired Furikake Salmon is out of this world good - full of flavors that I love with a satisfying crunch in every juicy bite!

    furikake salmon with a side of rice cucumber avocado

    A baked salmon with furikake and wasabi that turns out flaky, juicy, and incredibly flavorful is right up my alley! Especially when it comes together with very few ingredients, and bakes in less than 10 minutes like this recipe.

    I love cooking with Furikake seasoning, and I use it on a regular basis with a variety of seafood dishes. Adding it to many Asian-inspired dishes to elevate the flavor, and create that *chef's kiss* umami type of meal. But even better when you have a wasabi furikake type of dish - yum!

    I like to top furikake seasoning to my family's go-to baked spicy salmon sushi, Asian-inspired salads, and rice dishes, like this shrimp rice bowl. If you're in the mood for more crunchy salmon, this crusted pesto salmon is the next best thing!

    baked furikake salmon on parchment paper lined sheet pan

    Table of Contents

    • WHAT IS FURIKAKE SALMON?
    • INGREDIENT NOTES
    • EASY STEP-BY-STEP INSTRUCTIONS
    • Sign up to receive our Seafood & Wine Pairing!
    • EXPERT TIPS
    • SERVING TIPS
    • STORING AND REHEATING SALMON
    • HOW TO PREP AHEAD
    • FAQ
    • WHAT TO SERVE WITH FURIKAKE SALMON
    • OTHER SALMON RECIPES
    • Baked Furikake Salmon
    • More Fish Recipes

    WHAT IS FURIKAKE SALMON?

    Furikake is a savory, nutty, seaweedy seasoning made out of Nori (dried seaweed), sesame seeds, herbs and salt. It has a mild seafood flavor that pairs so well with seafood dishes like this baked salmon with mayo. It creates a good crunch and added flavor, how can you pass that up?!

    Plus, it brings a sushi-like flavor to any dish. So once those sushi cravings hit, (which for me is a couple days after having sushi), you'll need to make this furikake salmon recipe, or pour some of this umami-rich furikake seasoning on your meal.

    In this Furikake crusted salmon, the seasoning creates a crust on the fillet that's unbeatable, and really elevates the flavor of the salmon.

    I like to pair this dish with sides that aren't too flavor-rich. Like, rice, fresh cucumbers and avocado, since the salmon itself will be absolutely bursting with great Japanese-Hawaiian flavor. And, it is seriously so easy to make.

    INGREDIENT NOTES

    • Salmon. Each fillet should be about 6-8oz in order to cook at the time specified in this furikake salmon recipe. Fresh or freshly thawed salmon is fine to use. We like to use fresh caught salmon from our fishing adventures. Otherwise, head into your local fish market or talk to your local fish monger about which type of salmon to grab; sockeye, king, etc.
    • Furikake. This is a blend of seasonings typically found in the ethnic cuisine section of grocery stores, at Trader Joe's, or on Amazon (linked). It's in a glass or plastic container. It's made up of seaweed, sesame seeds, salt, sugar, and other seasonings.
    • Shoyu (soy sauce). Low-sodium is fine, but the dish will be lacking a little salt that can be added at the end if needed. You will need this to blend into the mayo mixture with the wasabi to create a paste to slather on the salmon fillets.
    • Wasabi. This spicy paste provides a little extra flavor and kick to this furikake baked salmon. It's a very small amount, where you'll be able to taste it, but it won't be spicy.
    • Mayo. Use Kewpie mayo, or whatever you have on hand. It's an essential ingredient in the recipe to create a layer for the seasoning to stick on the fillets.

    EASY STEP-BY-STEP INSTRUCTIONS

    First, you'll want to preheat the oven to 400F.

    Pat the salmon fillets dry with a paper towel. Leave the skin on!

    4 salmon fillets on parchment paper lined sheet pan step 1 how to make salmon furikake

    Place the fillets on a parchment paper lined baking sheet, or drizzle a flavorless oil on a sheet pan in order to grease it if you prefer not to use parchment paper.

    salmon with mayo furikake and wasabi mixture with skin on on parchment paper Step-2-baked-salmon-furikake-how-to-make

    Then, make the mayo-shoyu-wasabi mixture.

    Scoop out an even amount of the mayo mixture onto each fillet and smooth it out.

    salmon with furikake mayo and wasabi

    Sprinkle the Furikake seasoning to completely coat the top of each fillet and the mayo mixture.

    Then, bake until your desired doneness. I typically like to cook until 120-125F, which takes about 7-10 minutes, depending on the size of the fillet and how cold the salmon was prior to cooking it.

    You can use a fish spatula to remove the furikake salmon fillets from the sheet pan. A fish spatula is much longer and more narrow than a traditional spatula, making it easier to get each piece of fish off of a dish without breaking them.

    See how easy that was! I made it with three kiddos all around me (not joking).

    Sign up to receive our Seafood & Wine Pairing!

    * indicates required

    • Facebook
    • Link to our Youtube Channel
    • Instagram
    • Pinterest

    EXPERT TIPS

    1. Leave the skin on the salmon to create a barrier that allows it to remain juicy while cooking.
    2. Leave the fillets on the counter to come to room temperature for at least 15-20 minutes prior to cooking. This allows the salmon time to rest and bake evenly.
    3. Stay close to the oven near the end, to avoid overcooking the salmon. I like to check the temperate about 1-2 minutes prior to the timing going off.
    4. Season your rice. When pairing salmon with sushi rice, drizzle soy sauce (opens in new tab) and rice vinegar to elevate the flavor.

    furikake salmon recipe with a side of rice cucumber and avocado

    SERVING TIPS

    Enjoy it with a side or bowl or hot rice. I like to drizzle seasoned rice vinegar and soy sauce over my rice with making an Asian dish.

    Make a hand roll. Wrap short-grain sushi rice, salmon furikake, avocado and cucumber in nori (seaweed) to create a sushi roll!

    Small Nori (seaweed) for scooping and eating. Use the snack-sized pre-cut seaweed to scoop and eat, instead of chopsticks or a fork.

    STORING AND REHEATING SALMON

    Store the leftover in an airtight container for up to 2 days.

    To reheat, place a wet paper towel around the furikake salmon and heat in the microwave until warmed through.

    You can also reheat salmon in the 350F oven for around 15-20 minutes.

    HOW TO PREP AHEAD

    This is such an easy recipe to make, that prepping in advance consists of mixing the mayo mixture and storing in the fridge until you're ready to cook.

    If you salmon isn't cut into 6-8 oz portions, this is a good time to prep the fillets as well to streamline this simple recipe even more.

    FAQ

    What does Furikake taste like?

    Furikake is salty, nutty, seaweedy seasoning that's made of seaweed, sesame seeds, a little bit of sugar at times, seasonings and salt. It tastes like a really good bite of sushi with a nice crunch to it. It has a slight seafood and fish flavor, a nutty flavor from the sesame and various herbs to pair it together.

    Can I use another type of fish?

    Absolutely! Other options can be cod, black cod, halibut, rock fish, or any thick white fish. Because this recipe uses salmon fillets that are pretty thick, and range from 6-8oz try to keep the other fish as close to that size as possible. Otherwise, you'll need to adjust the time accordingly.

    How do you use Furikake on fish?

    Here are the steps to use Furikake on fish! First, you'll want to preheat the oven to 400F.
    Pat the salmon fillets dry with a paper towel. Leave the skin on!
    Place the fillets on a parchment paper lined baking sheet, or drizzle a flavor-less oil on a sheet pan in order to grease it if you prefer not to use parchment paper.
    Then, make the mayo-shoyu-wasabi mixture.
    Scoop out an even amount of the mayo mixture onto each fillet and smooth it out.
    Sprinkle the Furikake seasoning to completely coat the top, and bake until desired doneness.

    Can I use the air fryer instead of the oven?

    Sure! I use the air fryer often for my fish recipes and they come out juicy. Reference my air fryer sea bass recipe for the exact timing and temperate to cook Furikake salmon in the air fryer.

    Can I substitute mayo for another ingredient?

    The mayo is an essential part of this recipe to help keep the soy sauce on the salmon, as well as to create a fat barrier to keep the salmon moist, but also keep the furikake seasoning on the fillets. Substituting it for another item can be fine if you're going for a vegan mayo, or similar consistency.

    WHAT TO SERVE WITH FURIKAKE SALMON

    Here are some of my other favorite recipes to pair alongside this dish.

    • Crab Rangoons in the air fryer for an appetizer!
    • Hamachi crudo for another appetizer option!
    • Fresh Oysters in the Shell (opened in the air fryer)
    • To drink, enjoy this Fresh Huckleberry Margarita

    OTHER SALMON RECIPES

    • ingredients for salmon sushi bake recipe
      Easy Spicy Salmon Sushi Bake
    • overhead of salmon pasta without cream in white dish with fork and blue towel
      Healthy Garlic Dill Salmon Pasta Without Cream
    • salmon fillet on foil with bourbon brown sugar and chopped onion glaze
      Smoky Bourbon Salmon
    • salmon collar cooked with lemon
      Easy Salmon Collars

    I LOVE HEARING FROM YOU! When you make this dish, please RATE using the ⭐️stars, and COMMENT at the end of the page. I love connecting with you in the comments section.

    Make sure to share this recipe (there's an easy SHARE on FB button in the recipe card!) or post your picture on Instagram and tag @theperfecttide.

    baked furikake salmon with a side of rice cucumber and avocado

    Baked Furikake Salmon

    Furikake salmon is a juicy, flaky, and flavorful Japanese inspired fish recipe with mayo, soy sauce, and furikake that bakes in 10 minutes. Quick and easy for as much flavor as it packs! Enjoy with a side of rice and vegetable of choice.
    5 from 8 votes
    Cuisine: Asian, Hawaiin, Japanese, Pacific Coast
    Course: Dinner, Main Course
    Prep: 5 minutes minutes
    Cook: 10 minutes minutes
    Total: 15 minutes minutes
    Servings: 4 servings
    Print Share Pin Email Rate
    Prevent your screen from going dark

    Equipment

    • 1 Sheet pan , lined with parchment paper
    • 1 Fish spatula

    Ingredients

    • 4 fillets salmon (6-8 oz each)
    • 3 tablespoon mayo or keypie mayo
    • 2 teaspoon shoyu (soy sauce)
    • ½ teaspoon wasabi (optional)
    • ¼ cup furikake

    Instructions

    • Bring salmon to room temp - Allow the salmon to come to room temperature for about 15 minutes prior to cooking.
    • Preheat the oven to 400°F. Line a baking sheet with parchment paper or drizzle with flavorless oil of choice, such as avocado oil or vegetable oil.
    • To make the mayo shoyu sauce - In a small bowl, add the mayo, shoyu (soy sauce), and wasabi. Mix the ingredients until well combined.
    • To prepare the salmon - If you are using a large salmon fillet, cut it into 2-4 equal fillets and place on a parchment paper-lined baking sheet. Pat the fillets dry with a paper towel.
    • Onto each fillet, scoop an equal amount of the mayo and shoyu mixture. Spread the mixture evenly onto each piece using the back end of a spoon or a butter knife. It's ok to have some sauce drizzle down the side of the salmon, but keep it on top as best as possible.
    • Sprinkle on Furikake covering the sauce entirely. You may need more or less depending on the size of your salmon fillets.
    • Bake for 7-10 minutes or until it reaches an internal temperate of 125°F.

    Notes

    TOP TIPS

    • Choose fillets that are similar in size. If you can't avoid this, then remove the thinner fillets as soon as they're cooked through to keep them juicy. Wrap in foil to keep the salmon warm.
    • Leave the skin on the salmon while cooking. This prevents the salmon from drying out while cooking.
    • Use low-sodium soy sauce (shoyu) for less salt. Though I suggest full salt since seafood needs it.
    • Check the internal temperate at the 7-minute mark for thinner fillets and the 8-minute mark for thicker pieces.

    STORAGE

    • Store salmon in an airtight container in the fridge for up to 2 days. It is best enjoyed the next day for optimal freshness. 
    • To reheat- Place on a plate and microwave until warmed through. For oven reheating, place in an oven-safe dish covered in foil until warmed through.

    Nutrition

    Serving: 1serving | Calories: 369kcal | Carbohydrates: 1g | Protein: 46g | Fat: 24g
    Keywords: 15 minute meal, baked salmon, furikake, japanese fish, japenese salmon recipe, salmon baked with mayo, salmon mayo, weeknight salmon dinner

    • Facebook
    • Link to our Youtube Channel
    • Instagram
    • Pinterest

    More Fish Recipes

    • grilling salmon steaks on cedar plank
      Grilled Salmon Steaks
    • gluten free fried smelt with lemon wedges
      Crunchy and Light Fried Smelt
    • grilled halibut skewers on a plate with coconut rice and grilled mini peppers with pineapple
      Grilled Tropical Halibut Skewers
    • poisson en papillote fish wrapped in parchment paper with feta, tomatoes, red onion and herbs
      Poisson en Papillote with Mediterranean Toppings
    • turbot fish recipe with lemon butter herb sauce
      Pan-Seared Turbot with Lemon Butter Sauce
    • pesto crusted salmon on plate with spinach
      Easy Pesto Crusted Salmon

    More Recipes

    • apple cider vinegar drink with pineapple and mint garnish in a dotted glass cup
      Apple Cider Vinegar Drink "Twister"
    • storing steamer clams to last a week
      How To Store Clams (to Last a Week)
    • how to clean steamer clams
      How to Clean Clams (& Purge All The Sand)
    • mini basque cheesecakes
      Mini Basque Cheesecake

    Reader Interactions

    Comments

      5 from 8 votes (7 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sara

      May 29, 2023 at 9:31 pm

      5 stars
      Love this recipe! I had picked up furikake from Trader Joe's awhile ago and didn't know what to make with it. So glad I found your recipe 🙂

      Reply
      • Suzy Sakamoto

        June 01, 2023 at 8:46 pm

        I love their Furikake! I'm so glad you enjoyed it!

        Reply

    Primary Sidebar

    seafood blogger in the pacific northwest

    Hi, I'm Suzy! Welcome to my Pacific Coast kitchen!

    Here you will find authentic Mediterranean recipes and a variety of fresh seafood recipes that are easy to achieve, feature fresh ingredients, and are packed with flavor! Growing up on the Mediterranean I cherish our current catch-and-cook lifestyle, and my seafood recipes are tested, perfected, and easy to re-create! Subscribe to get them via email, and in the meantime you can Shop My Kitchen!

    More About Me

    Popular

    • crab melts on english muffins with tomato and cheese
      Crab Melt on English Muffins
    • fish fillet cooked in air fryer with roasted air fries carrots and parsnips
      Easy Air Fryer Frozen Fish
    • Mediterranean Pickled Beet Salad
    • cooked crab in a pot crab legs crab sections and whole crab cooked
      The Easiest Way to Cook Crab

    Seasonal

    • salmon crudo with chimichurri
      Salmon Crudo
    • crab omelette with crab legs and veggies on white plate
      BEST Crab Omelette
    • creamy espresso martini
      Creamy Espresso Martini (3 ingredients!)
    • oysters cooked in air fryer with vinaigrette topping and garnished with parsley
      Air Fryer Oysters (Opening Oysters The Easiest Way)
    seafood blogger in the pacific northwest

    Hi, I'm Suzy! Welcome to my Pacific Coast kitchen!

    Here you will find authentic Mediterranean recipes and a variety of fresh seafood recipes that are easy to achieve, feature fresh ingredients, and are packed with flavor! Growing up on the Mediterranean I cherish our current catch-and-cook lifestyle, and my seafood recipes are tested, perfected, and easy to re-create! Subscribe to get them via email, and in the meantime you can Shop My Kitchen!

    More About Me

    Popular

    • crab melts on english muffins with tomato and cheese
      Crab Melt on English Muffins
    • fish fillet cooked in air fryer with roasted air fries carrots and parsnips
      Easy Air Fryer Frozen Fish
    • Mediterranean Pickled Beet Salad
    • cooked crab in a pot crab legs crab sections and whole crab cooked
      The Easiest Way to Cook Crab

    Seasonal

    • salmon crudo with chimichurri
      Salmon Crudo
    • crab omelette with crab legs and veggies on white plate
      BEST Crab Omelette
    • creamy espresso martini
      Creamy Espresso Martini (3 ingredients!)
    • oysters cooked in air fryer with vinaigrette topping and garnished with parsley
      Air Fryer Oysters (Opening Oysters The Easiest Way)

    Footer

    ⬆️ back to top

    ABOUT

    • ABOUT
    • Privacy Policy
    • Terms & Conditions

    NEWSLETTER

    • SIGN UP FOR FREE RECIPES

    CONTACT

    • CONTACT
    • FACEBOOK
    • INSTAGRAM
    • PINTEREST

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©️ 2023 THEPERFECTTIDE

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.