This baked Furikake Salmon recipe is one of my favorite ways to make salmon It also happens to be one of the easiest and healthiest meals. The salmon is brushed with a light mayo sauce, topped with savory-sweet furikake, and a drizzle of teriyaki sauce. This recipe is perfect for a single serving (quick lunch anyone?). Alternatively, you can easily 2x, 3x or even 20x the portions to serve as many people as you need.
Anytime I'm in need of a quick meal, I turn to this baked Furikake Salmon recipe. It's as easy as it gets, and it is so good! When served over a bed of rice, each bite reminds me of a deconstructed baked salmon roll. If you think about it, the ingredients are quite similar.
This recipe calls for only 5 ingredients: salmon, Kewpie mayo, lemon juice, furikake and teriyaki sauce. Each ingredient brings its own unique flavors to the table.
How to Make Baked Furikake Salmon
I intentionally created this baked Furikake Salmon recipe as a single serving. It's truly a convenient meal for week nights or WFH days. You can easily scale the recipe to accommodate as many hungry mouths as you're feeding.
Preparing the Fish for Furikake Salmon
Start with a fresh piece of salmon fillet. Skin-on is not required but I do prefer it because the skin helps retain moisture. Plus, I love eating salmon skin! Skinless salmon fillet would be okay as well.
Mix Kewpie mayo and lemon juice together. If you want an added kick, add a squeeze of Sriracha to the mixture. Brush lemon mayo evenly over the top of the salmon.
Generously sprinkle furikake over the mayo-lemon mixture. Furikake is a Japanese seasoning mix that comes in a variety of combinations. They generally consist of seaweed, sesame seeds, sugar and salt and commonly include a protein such as dried fish, dried shrimp and/or dried egg yolks. My favorite type is known as Seto Fumi Furikake that contains dried bonito flakes, which I love.
Cooking the Furikake Salmon
You can bake Furikake Salmon in an oven, toaster oven, or air fryer.
- Air Fryer
This is my preferred method. As you may know, I am a huge fan of air fryers. It makes cooking so easy and fish is no exception. Place the salmon skin side down on the air fryer rack or basket. Air fry at 350°F for 12 minutes, or until the thickest part reaches an internal temperature of 145°F. - Oven or Toaster Oven
Use a roasting pan with a rack and place the salmon fillet, skin side down, on the rack. Make sure the pan is directly underneath to catch any drippings. The air circulation below the skin will help to crisp it. If you don't have a roasting pan, a foil-lined baking sheet will work as well. Bake at 375°F for 15 minutes, or until the thickest part of the salmon reaches an internal temperature of 145°F.
When the Furikake Salmon is finished cooking, give it a drizzle of teriyaki sauce and a squeeze of lemon. Serve it over a bed of rice with a side salad for a super quick WFH lunch.
If you like this recipe, check out our Japanese Baked Dynamite recipe. It also uses Kewpie mayo, one of the ingredients that makes this dish so divine!
Ingredients
- 6 oz salmon fillet
- 1 tablespoon Kewpie mayonnaise
- ½ tablespoon lemon juice
- 1-2 tablespoon furikake
- 1 tablespoon teriyaki sauce
- 1 teaspoon Sriracha, optional
Instructions
- Combine Kewpie mayonnaise with lemon juice and mix well.
- If your salmon has the skin on, place it skin side down and evenly spread the lemon-mayo over the top of the salmon fillet.
- Sprinkle furikake over the mayonnaise generously.
- Place the salmon directly onto your air fryer rack or basket. Air fry at 350°F for 12 minutes or until the thickest part is fully cooked.
- If you're using an oven or toaster oven, place the salmon on the rack of a roasting pan or foil-lined baking sheet. Bake at 375°F for 15 minutes or until the thickest part is fully cooked.
- Drizzle with teriyaki sauce and a squeeze of lemon.
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