Furikake Salmon

Method5 steps · about 15 min

1. 1

   Step 1: Preheat the oven to 400°F. Lightly grease a baking sheet or foil-lined sheet with enough oil to prevent sticking. Pat the two salmon fillets dry and place them skin-side down on the prepared sheet.

   Uses 2 salmon fillets, 6–8 oz each · Oil, as needed to grease the baking sheet

2. 2

   Step 2: Mix the 1½ tbsp mayonnaise with the 1 tsp wasabi, if using. Spread this one mixture in a thin layer over the entire top of both prepared salmon fillets.

   Uses Salmon fillets on the greased baking sheet · 1½ tbsp mayonnaise · 1 tsp wasabi, optional

3. 3

   Step 3: Sprinkle the 2 tbsp furikake evenly over the mayonnaise-coated salmon, pressing lightly so it adheres.

   Uses Mayonnaise-coated salmon fillets · 2 tbsp furikake

4. 4

   Step 4: Bake the prepared furikake-coated salmon at 400°F for about 8–10 minutes. Check the thickest part: cook until it reaches 145°F (63°C), or until the flesh is opaque and separates easily with a fork. The fillet thickness may require additional time.

   Bake furikake salmon · 10 minUses Furikake-coated salmon fillets

5. 5

   Step 5: Serve the two cooked salmon fillets hot, with cooked rice if desired. For hand rolls, cut the cooked salmon into small pieces and let each diner wrap it with some cooked rice in nori or roasted seaweed sheets. Use the actual amounts of rice and seaweed needed for the chosen serving route.

   Uses Cooked furikake salmon · Cooked rice, as desired for serving · Nori or roasted seaweed sheets, as desired for hand rolls