Furikake Salmon is an umami-packed salmon dish that's crispy and delicious, and easy to make in just 22 minutes. With salty Japanese soy sauce and delicious Furikake seasoning this is a flavor packed Asian style meal. A simple recipe that's great for busy weeknights, and perfect paired with rice or veggies.
This Furikake Salmon recipe includes both oven and air fryer instructions.
I love baking salmon for a quick weeknight dinner, and after making Lemon Pepper Salmon and Teriyaki Salmon for years, this version is the latest addition. I love a good flavor packed salmon that doesn't even need a sauce - like Pesto Salmon, or Firecracker Salmon. Or this Furikake Salmon!
Why you will love this recipe
- It's quick and done in just 22 minutes
- It's easy with just 3 simple steps
- It's hands-off and prepped in just 2 minutes
- It's packed with flavor from Japanese soy sauce and Furikake seasoning
- It's crispy on the outside & perfectly baked on the inside
- Super healthy with just fish, soy sauce & Furikake
What is Furikake seasoning?
Furikake (also: Nori Komi Furikake) is a savory Japanese rice seasoning that comes in several different varieties. The most common version is a mixture of seaweed (nori), black and white sesame seeds, salt and sugar. The sesame seeds add crunch, so it's a great way to add both flavor and texture to a dish.
What does it taste like?
Furikake tastes of salt and the sea (from the seaweed) with lots of umami flavors, and often a bit of a sweet touch.
How do I use it?
Furikake seasoning is great used like here, on top of fish, but it's also delicious to just sprinkle on top of rice. You can also use it to season chicken, mix it in with noodles, and even sprinkle it on top of popcorn!
Can you cook with it?
Yes, you can heat and cook with furikake, it adds lots of amazing flavor. It's especially good for fish & seafood.
What you need to make it
Ingredient notes
- Salmon can be fresh or thawed from frozen, either a single large piece or individual salmon fillets. It's best to use salmon with the skin on, but if your salmon doesn't have skin just grease the dish with butter or vegetable oil before placing the salmon in it.
- Salmon could also be swapped for tuna
- Furikake can be found in your Asian grocery store, but also in some other well-stocked grocery stores
- Soy sauce can be swapped for tamari, which makes it gluten free
- Mayonnaise can be added as well, but I prefer to keep mine on the side. If you really want to add it, mix mayo with the soy sauce and spread in an even layer on top of the salmon.
- For a different Asian-style salmon, try this Firecracker Salmon
How to make it
- Place salmon skin side downin a baking dish, pat dry with a paper towel, and pour over the soy sauce
- Use a brush to coat the salmon in soy sauce
- Spread out the Furikake seasoning evenly on top of the salmon, then bake in the middle of the oven at 390°F (200°C) for 20 minutes (whole salmon filet) or 12-15 minutes (individual filets)
- When cooked through, bring it out, and serve with a side of creamy rice or garlic roasted broccoli
Tips & tricks
- You don't have to cook salmon all the way through if you know that your salmon is safe to eat underdone. This is usually the case for farmed salmon and salmon that has been frozen before cooking, but please check what's recommended for the type you're using.
- Don't overcook the salmon, if you want it cooked through, make sure it's just so
- Cook time will vary depending on your oven. If you know yours is "fast", remove it after 18 minutes (whole filet) or 12 minutes (individual filets) and check.
- Furikake salmon is delicious both hot and cold - cold you can use it to make your own sushi rolls, or serve in a salad or poke bowl
Storing & reheating instructions
- Store leftover Furikake salmon in the fridge in an airtight container for up to 3 days
- Eat leftover Furikake salmon cold or heat it gently in the microwave or oven - keep in mind that the crisp will be gone
More quick & easy salmon recipes
Looking for more quick & easy salmon recipes?
- Lemon Pepper Salmon
- Bacon Wrapped Salmon
- Baked Salmon with Teriyaki Sauce
- Salmon Crème Fraîche Pasta
- Smoked Salmon Risotto with Asparagus & Lemon
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Recipe
Furikake Salmon
Print RateIngredients
- 1.5 lb salmon skin on, if possible
- 1 tablespoon Japanese soy sauce
- 4 tablespoon Furikake seasoning
Instructions
Oven instructions
- Preheat your oven to 390°F (200°C).
- Place salmon skin side down in a baking pan and pat dry.1.5 lb salmon
- Pour over the soy sauce and use a pastry brush to spread it all over the salmon, including on the sides.1 tablespoon Japanese soy sauce
- Sprinkle Furikake evenly over the salmon.4 tablespoon Furikake seasoning
- Bake in the middle of the oven for 12-15 minutes (individual filets) or 20 minutes (whole salmon filet), until cooked through.
- Serve with white rice or veggies, or use it to make your own sushi rolls.
Air fryer instructions - from fresh or thawed
- Preheat your air fryer to 390°F (200°C) by running it at this temperature for 5 minutes.
- Place salmon on a plate, pat dry, and brush with soy sauce, then top with Furikake. Move to air fryer basket.1.5 lb salmon, 1 tablespoon Japanese soy sauce, 4 tablespoon Furikake seasoning
- Air fry 8-10 minutes (individual filets) or 12-15 minutes (whole salmon filet) at 390°F (200°C), until cooked through.
Air fryer instructions - from frozen
- Place the frozen salmon fillet in the air fryer basket and air fry 5 minutes at 360°F (180°C) to thaw.1.5 lb salmon
- When thawed, transfer to a plate and brush with soy sauce and top with Furikake seasoning.1 tablespoon Japanese soy sauce, 4 tablespoon Furikake seasoning
- Air fry 8-10 minutes (individual filets) or 12-15 minutes (whole salmon filet) at 390°F (200°C), until cooked through.
Equipment (may contain affiliate links)
Video
Notes
Ingredient notes & substitutions
- Salmon can be fresh or thawed from frozen, either a single large piece or individual salmon fillets. It's best to use salmon with the skin on, but if your salmon doesn't have skin just grease the dish with butter or vegetable oil before placing the salmon in it.
- Soy sauce can be swapped for tamari, which makes it gluten free
- Mayonnaise can be added as well, but I prefer to keep mine on the side. If you really want to add it, mix mayo with the soy sauce and spread in an even layer on top of the salmon.
Tips & tricks
- You don't have to cook salmon all the way through if you know that your salmon is safe to eat underdone. This is usually the case for farmed salmon and salmon that has been frozen before cooking, but please check what's recommended for the type you're using.
- Don't overcook the salmon, if you want it cooked through, make sure it's just so
- Cook time will vary depending on your oven. If you know yours is "fast", remove it after 18 minutes and check.
- Furikake salmon is delicious both hot and cold - cold you can use it to make your own sushi rolls, or serve in a salad or poke bowl
Storing & reheating
- Store leftover Furikake salmon in the fridge in an airtight container for up to 3 days
- Eat leftover Furikake salmon cold or heat it gently in the microwave or oven - keep in mind that the crisp will be gone
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
Yes, you can use another type of fish like tuna, arctic char, mahi mahi, or trout.
You can use either. For oven baking, thaw the fish if using frozen salmon. If air frying, you don't need to thaw the fish first, you can cook it straight from frozen.
Furikake salmon is delicious served with rice or broccoli, and a sauce like lime aioli. For a complete list of dishes to serve with Furikake salmon, check out this guide for what to serve with salmon.
Anya
I am not sure I have had furikake before but wow am I glad I tried this furikake salmon! I used tamari to ensure the dish was gluten free and look forward to making it again (maybe every week from here on out?!). This is such a simple yet quick dinner that is so delicious! Plus only one pan so the clean up is even easier - which I love!
Amanda
Fantastic and so easy