This Furikake Salmon is crispy and delicious, and easy to make in just 22 minutes. With salty 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.
Pour over the soy sauce and use a pastry brush to spread it all over the salmon, including on the sides.
Sprinkle Furikake evenly over the salmon.
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.
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.
Furikake seasoning can be found in some large regular supermarkets, and in Asian 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 evenly 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 leftovers 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