Name: Furikake Salmon – Easy Recipes for Dinner That'll Wow Your Tastebuds
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 4 (6-ounce) salmon fillets, skin-on or skinless; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup Kewpie mayonnaise; 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; ¼ cup furikake seasoning

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Ever have one of those nights when you want something fast, flavorful, and just a little fancy? That’s where this furikake salmon swoops in and saves the evening. It’s crisp on the outside, buttery on the inside, and blanketed with a crunchy, umami-packed furikake crust that just might make you rethink your usual salmon routine. We keep this one in our weekly dinner rotation not just because it’s fast, but because it’s full of flavor without any fuss. Whether you’re a seasoned seafood lover or you’re trying to convince someone that salmon isn’t boring, this recipe delivers. The magic comes from how simple ingredients like Kewpie mayo and soy sauce team up with furikake—yeah, the rice seasoning!—to form a flavorful crust that crisps up beautifully in the oven. So if you’re in the mood for something cozy and comforting with a bit of flair, this one’s calling your name. It’s one of those go-to, no-fail, ‘thank me later’ kinds of dinners. Let’s get cooking!

1) Key Takeaways
2) Easy Furikake Salmon Recipe
3) Ingredients for Furikake Salmon
4) How to Make Furikake Salmon
5) Tips for Making Furikake Salmon
6) Making Furikake Salmon Ahead of Time
7) Storing Leftover Furikake Salmon
8) Try these Dinners next!
9) Furikake Salmon
10) Nutrition

1) Key Takeaways

This salmon recipe is done in under 20 minutes, making it ideal for easy recipes for dinner.
Furikake adds crunch, salt, and umami without effort or special tools.
The dish pairs perfectly with rice, vegetables, or a quick side salad.
Furikake Salmon works well for weeknights but feels special enough for guests.

2) Easy Furikake Salmon Recipe

I’ve made this salmon for rushed Tuesday dinners, and I’ve made it for Friday nights when I just wanted something comforting and satisfying. Every time, it hits the mark. Furikake salmon has become one of those easy recipes for dinner that doesn’t need much explanation once you’ve tried it once.

The mayo mixture helps lock in moisture while creating this golden, flavorful base. You don’t need a grill or any complicated pans, just a hot oven and a baking sheet. And if you’ve never tried furikake, let this be your introduction. It’s savory, slightly nutty, and loaded with crunch. Bonus? No cleanup nightmare after.

Whether you’re short on time, energy, or just plain hungry, this salmon offers a lifeline. It’s proof that a delicious dinner doesn’t have to be complicated. All you need is a few ingredients and maybe 20 minutes tops. Yes, even with a side dish. It’s comfort food with a clever twist.

3) Ingredients for Furikake Salmon

Salmon fillets: You’ll want four fillets, skin-on or skinless, depending on your preference. I go for skin-on to lock in flavor.

Kosher salt: A light sprinkle on the salmon before baking helps all the other flavors stand out without overpowering anything.

Black pepper: Just a pinch adds the right warmth and bite to balance the richness of the fish and mayo.

Kewpie mayonnaise: Richer than the typical mayo, this stuff makes magic with salmon. It browns slightly in the oven and adds that creamy base for the furikake.

Soy sauce: Just a splash works with the mayo to bring out a salty umami depth without making things too liquidy.

Toasted sesame oil: Fragrant and nutty, it’s a quiet supporting actor that plays a big role in flavor here.

Furikake seasoning: Crunchy, salty, a little seaweed, maybe some sesame seeds or dried egg. It’s the coat your salmon didn’t know it needed.

4) How to Make Furikake Salmon

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.

Step 2. Pat each salmon fillet dry with a paper towel. This helps the mayo mixture stick and prevents steaming.

Step 3. Lightly season the tops with kosher salt and black pepper. Don’t go heavy here; the seasoning mix adds more later.

Step 4. In a bowl, mix the Kewpie mayo, soy sauce, and sesame oil. Stir until smooth and creamy.

Step 5. Spoon the mayo mixture evenly across the tops of each fillet. Spread it out gently with the back of your spoon.

Step 6. Sprinkle furikake generously over the coated tops. Press it gently to help it stay in place while baking.

Step 7. Bake for 10 to 12 minutes, depending on thickness. Salmon should flake easily with a fork when it’s ready.

5) Tips for Making Furikake Salmon

Line your baking sheet for easy cleanup. This dish is low-effort already, and you don’t want scrubbing to ruin the mood.

If you’ve got time, let the salmon sit at room temp for 10 minutes before baking. It cooks more evenly that way.

Use a food thermometer if you’re nervous about doneness. The sweet spot for baked salmon is around 125°F internally.

6) Making Furikake Salmon Ahead of Time

You can prep the mayo mixture hours ahead and store it in the fridge. You can even coat the salmon and refrigerate it on the baking sheet until you’re ready to cook. Just cover it lightly with plastic wrap so the topping stays put.

Let the tray sit on the counter while your oven heats so the fish isn’t fridge-cold going in. That’ll help it bake faster and more evenly.

If you’re planning meals for the week, bake a couple extra fillets. They’re great cold in a salad or tucked into a rice bowl the next day. It’s one of those easy recipes for dinner that keeps on giving.

7) Storing Leftover Furikake Salmon

Let leftovers cool to room temp before storing. Wrap tightly or seal in an airtight container and refrigerate for up to 3 days. The furikake coating softens a bit, but the flavor stays strong.

You can reheat gently in a 300°F oven or eat it cold. Personally, I think it’s just as good cold over a bed of greens with a drizzle of soy sauce.

This makes it a great option for lunches, too. If you’re meal prepping, furikake salmon should be in your regular rotation.

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9) Furikake Salmon