Easy Furikake Salmon

For a fast and flavorful healthy dinner, try this Furikake Salmon recipe. With just 5 ingredients and 15 minutes you’ll be enjoying bold Japanese flavors on a perfectly cooked salmon fillet.

Salmon is easily one of my family’s favorite proteins. It’s something we enjoy eating, and I love how easy it is to change up the flavor profiles to keep it exciting. Best of all, it’s usually really quick to prepare.

One of my go-to ways of making salmon is layering it with a spice or herb crust that builds flavor into every bite. We’ve enjoyed Za’atar salmon, panko and herb salmon, and pesto salmon, but this furikake salmon recipe is my latest creation, and it’s extra delicious.

Thanks to an incredibly flavorful Japanese seasoning blend, this recipe delivers big taste in just 15 quick minutes, prep and cooking time included.

Why You’ll Love this Recipe

• It’s a quick recipe that only uses 5 ingredients to make.
• It’s a fun way to make healthy fish really flavorful without a lot of effort or time.
• The Japanese flavors make it perfect with any Asian inspired dinner.

What is Furikake?

Furikake is a Japanese seasoning blend that is typically a combination of seaweed, herbs, salt, fish flakes, sugar, and sesame seeds.

It was created as a way to add nutrition and flavor to plain steamed rice in Japan. Its name even derives from the Japanese word for sprinkles, because it’s designed to be sprinkled over the rice. But nowadays it’s very popular worldwide, especially in Japanese influenced places like Hawaii, and is used in tons of different ways.

You can find different varieties of furikake at most stores in the ethnic foods section, and I encourage you to try it on seafood, salads, meat, and vegetables.

Ingredients

You only need 5 ingredients to make this easy broiled salmon and all of them should be available year round.

• Salmon – I like to use skin-on fillets, about 6 ounces each in size.
• Mayonnaise
• Soy Sauce – Coconut aminos, liquid aminos, or tamari are good alternatives in a pinch.
• Toasted Sesame Oil – This is a very fragrant, nutty oil that is used in a lot of Asian cooking. I highly recommend you pick up a bottle. It lasts forever in the fridge and you only need a little to add big flavor.
• Furikake Seasoning -Furikake is available at many grocery stores, Asian markets, or can even be made at home.

Instructions

Start by getting your broiler hot. You’ll need one oven rack positioned just 5 inches, or about 13 centimeters, beneath it. Line a baking sheet with foil and prep it by brushing it or spraying it with oil.

Then combine the mayonnaise, soy sauce, and sesame oil in a bowl and whisk to combine. It will become the glue for the furikake.

Place the salmon skin side down on the prepared baking sheet and coat the top with a thin layer of the soy mayonnaise mix. Sprinkle the furikake evenly over the top.

Transfer the pan to the oven and broil it for 8 minutes. If you have very thick or thin fillets, you may need to adjust the time. 145°F (63°C) is the minimum safe temperature for salmon, which would be medium rare.

Serving and Storage

When your furikake salmon is cooked, serve it with sides like noodles, rice, quinoa, or any other grain. We like our fillets with a simple coleslaw and rice, and we definitely sprinkle a bit of extra furikake over everything!

Any extras can be stored in the fridge in an airtight container for up to three days. Reheat it gently in the microwave or on the stove to prevent overcooking and drying the fish out.

If you’re cooking for more than two, feel free to increase the recipe accordingly. It’s very easy to scale up and feed 4, 6, or more.

If you love this super simple salmon recipe, I urge you to check out the many, many others I have on the blog. Here are a few I recommend and hope you enjoy.

• Easy Salmon Ramen
• Creamy Finnish Salmon Soup
• Teriyaki Salmon Soba Noodle Bowls
• Creamy Salmon and Wild Rice Casserole
• Bourbon Glazed Salmon