Furikake Salmon Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
nonstick cooking spray
02 -
kosher salt and ground black pepper, to season
03 -
¼ cup furikake
04 -
1 teaspoon prepared wasabi paste (optional)
05 -
1 teaspoon soy sauce (or use tamari if you want it gluten-free)
06 -
¼ cup Kewpie mayo
07 -
1½ - 2 pounds fresh salmon fillet, sliced into 4 pieces
→ For Serving
08 -
thinly sliced green onion
09 -
sautéed bok choy or cabbage
10 -
white rice
# Instructions:
01 -
Turn your oven to 400°F and make sure a rack is sitting in the middle slot. Give a baking sheet a light coat of nonstick spray.
02 -
Sprinkle your salmon pieces all over with about 1½ teaspoons of kosher salt. Add as much black pepper as you like. Lay the salmon skin-side down on the baking sheet you set up earlier.
03 -
In a small bowl, stir together Kewpie mayo, soy sauce, and a bit of wasabi paste if you're using it. Make sure it’s blended smoothly. Spread this sauce all over the top of the salmon, covering it completely.
04 -
Sprinkle a generous amount of furikake over the salmon so it hides the mayo layer.
05 -
Pop the salmon into the oven and bake for 12–14 minutes. It’s done when the salmon flakes easily with a fork and is cooked how you like it.
# Notes:
01 -
Use an air fryer at 380°F and cook for about 10–12 minutes if preferred.
02 -
Leftovers will stay good in the fridge for up to 2 days.
03 -
You can eat it cold or rewarm it on the stove or in the microwave.
04 -
Regular mayo works as a substitute for Kewpie mayo.