25-Minute Furikake Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½–2 pounds fresh salmon fillet, sliced into 4 portions
02 -
¼ cup Kewpie mayonnaise
03 -
1 teaspoon shoyu (or soy sauce, or tamari if gluten-free)
04 -
1 teaspoon prepared wasabi paste (optional)
05 -
¼ cup furikake
→ For Preparation
06 -
Nonstick cooking spray
07 -
Kosher salt and ground black pepper, to season
→ For Serving (optional)
08 -
Rice
09 -
Sautéed cabbage or bok choy
10 -
Thinly sliced green onions
# Instructions:
01 -
Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Lightly spritz the surface of a baking sheet with nonstick cooking spray. (For easy clean up, you can also line your pan with parchment paper or foil). Set aside.
02 -
Season the entire surface of the salmon fillets well with 1½ teaspoons kosher salt and ground black pepper as desired. Place the salmon on the prepared baking sheet, salmon skin side facing down.
03 -
To a small bowl, add the mayonnaise, shoyu, and prepared wasabi paste (if using), and mix to combine very well. Spread the mayonnaise mixture over each salmon fillet, spreading it so it coats the entire surface of the fish.
04 -
Sprinkle furikake over the salmon, covering the mayo mixture thoroughly.
05 -
Transfer the prepared salmon to the oven. Bake 12-14 minutes, until the salmon is cooked to your liking and flakes easily when nudged with a fork.
06 -
Serve the furikake salmon immediately, alongside rice and your veggie of choice. Garnish with extra furikake and thinly sliced green onions as desired.
# Notes:
01 -
Kewpie mayonnaise is a Japanese variety of mayonnaise made exclusively with egg yolks and seasoned with a little MSG. It's richer than standard American mayonnaise in both flavor and texture.
02 -
Furikake is a Japanese rice seasoning made of sesame seeds, nori, salt, and sugar. It's a total umami bomb and the star ingredient of this dish.
03 -
To cook in an air fryer: Preheat to 380°F, prepare salmon as directed, and air fry for 10-12 minutes until cooked through.
04 -
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Leftovers are great served cold or reheated.