Furikake Salmon
This oven-baked Furikake Salmon is flavor packed with Japanese mayonnaise and furikake seasoning. Have dinner ready to serve in 20 minutes or less with a side of fluffy rice and roasted vegetables for the ultimate healthy dinner.
Ingredients
- 1 lb filet of wild salmon, deboned
- 2 tablespoons furikake seasoning
- 3 tablespoons kewpie mayonnaise (see notes if using standard mayo)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
Instructions
- Preheat your oven to 400 degrees F.
- In a small bowl, whisk together the mayonnaise, soy sauce, and sesame oil.
- Brush the mayonnaise mix over the salmon to thoroughly coat it. You will have extra that you can drizzle over the fish or rice after cooking.
- Sprinkle the salmon liberally with furikake seasoning and pat gently to get it to stick to the mayonnaise mix.
- Place salmon filet on a cookie sheet lined with parchment or foil and bake for 6-8 minutes for a tail piece, or 8-10 minutes for center cut salmon for medium doneness.Enjoy!
Notes
- If you can't find Japanese kewpie mayonnaise or don't have it on hand, regular mayonnaise works just fine. Use 3 tablespoons of standard mayonnaise mixed with 1 1/2 teaspoons of rice vinegar and 1/4 teaspoon of white sugar.
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Use a meat thermometer to keep an eye on the doneness of your salmon. Keep in mind it will still cook to an additional 10 degrees even after it's removed from the oven.
Tried this recipe?Let us know how it was!