Crispy Furikake Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ - 2 pounds raw salmon cut into 4 equal pieces
02 -
¼ cup Japanese Kewpie mayo
03 -
1 teaspoon shoyu (swap with regular soy sauce or tamari for gluten-free folks)
04 -
1 teaspoon wasabi paste (skip if you don't like spicy)
05 -
¼ cup furikake seasoning
06 -
kosher salt and black pepper for taste
07 -
cooking spray to prevent sticking
→ For Serving
08 -
cooked rice
09 -
stir-fried cabbage or bok choy
10 -
green onions cut into thin slices
# Instructions:
01 -
Get your oven hot at 400 degrees F with the rack right in the middle. Spray some cooking oil on your baking sheet so nothing sticks.
02 -
Rub about 1½ teaspoons kosher salt and some black pepper all over your salmon pieces. Put them on your oiled baking sheet with the skin facing down.
03 -
Grab a small bowl and stir together the mayo, shoyu, and wasabi if you're using it. Make sure it's all mixed up well. Smear this mixture over each piece of salmon until they're completely covered.
04 -
Sprinkle your furikake all over the mayo layer on each salmon piece.
05 -
Pop the salmon in your hot oven for about 12-14 minutes. You'll know it's ready when the fish breaks apart easily if you poke it with a fork.
# Notes:
01 -
You can use an air fryer at 380°F for 10-12 minutes instead
02 -
You can keep any extras in the fridge for up to 2 days
03 -
Eat it cold or warm it up in your microwave or on the stove
04 -
Regular mayo works fine if you can't find Kewpie