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This Furikake Salmon is 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.
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I love baking salmon in the oven for a quick weeknight dinner, and after making Lemon Pepper Salmon and Teriyaki Salmon for years, this Furikake Salmon is the latest addition.
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
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 oven dish with butter or vegetable oil before placing the salmon in it.
- Salmon could also be swapped for tuna
- Furikake is a delicious Japanese seasoning that can be found in Asian supermarkets, but also in some other well-stocked grocery stores
- Mayonnaise can be added as well, but I prefer to keep mine on the side. If you want to add it, mix mayo with the soy sauce and spread in an even layer on top of the salmon.
How to make it
- Place salmon skin side down in a baking pan 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
- 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.
- Cook time will vary depending on your oven. If you know your oven 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
- 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
Recipe FAQ
Furikake (also: Nori Komi Furikake) is a Japanese savory 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.
Furikake tastes of salt and the sea (from the seaweed) with lots of umami flavors, and often a bit of a sweet touch.
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!
Bake salmon for 15-25 minutes at 390°F (200°C). The exact time will depend on your oven, as well as how well done you like your salmon. 20 minutes is a good starting point for well done salmon.
More quick & easy salmon recipes
Looking for more quick & easy salmon recipes?
- Lemon Pepper Salmon
- Bacon Wrapped Salmon
- Oven Baked Salmon with Teriyaki Sauce
- Salmon Crème Fraîche Pasta
- Smoked Salmon Risotto with Asparagus & Lemon
And if you're not sure what to serve with it - check out my guide to the best dishes to serve with salmon.
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Recipe
Crispy Baked Furikake Salmon
Print RateIngredients
- 1.5 lb salmon skin on, if possible
- 1 tablespoon Japanese soy sauce
- 4 tablespoon Furikake seasoning
Instructions
- Preheat your oven to 390°F (200°C).
- Place salmon skin side down in a baking pan.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 20 minutes, until cooked through.
- Serve with white rice or veggies, or use it to make your own sushi rolls.
Equipment needed for this recipe
Video
Notes
Ingredient notes & substitutions
- Salmon can be fresh or thawed from frozen, either a single large piece or individual salmon filets. It's best to use salmon with the skin on, but if your salmon doesn't have skin just grease the oven dish with butter or vegetable oil before placing the salmon in it.
- Salmon could also be swapped for tuna
- Furikake is a delicious Japanese seasoning that can be found in Asian supermarkets, but also in some well-stocked regular supermarkets
- Mayonnaise can be added as well, but I prefer to keep mine on the side. If you 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.
- Cook time will vary depending on your oven. If you know your oven 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
- Store leftover Furikake salmon in the fridge in an airtight container for up to 3 days
- Eat leftovers cold or heat them 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.
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