This furikake salmon recipe is so easy to make and has a lovely earthy, briny topping. Furikake is a Japanese rice seasoning that usually has some blend of bonito flakes, nori, black and white sesame seeds, and salt.
Because of salmon's rich, buttery flavor, it's a perfect pairing with the brighter flavors of furikake. The kewpie mayo locks in the moisture and adds a really lush flavor as well.
Why You'll Love Salmon with Furikake & Mayo
It's always wonderful when a recipe is super easy to make and has a flavor profile that is memorable and intense - this recipe is one of those.
Salmon is an easy fish to cook and works great with a seasoning crust (our everything but the bagel seasoning salmon is similar).
This recipe also saves well in the refrigerator, so you can use it for meal prep or a take to work lunch.
Ingredients You'll Need
You don't need very many ingredients to make this recipe. Here's what to add to your grocery list:
Salmon - You'll need 4 salmon fillets (they are usually 4 ounces, but could be as large as 6 ounces per fillet). Good salmon will be blemish-free, dry (not slimy), and a pinkish color. If it smells overly fishy, it's too old - it's okay if it smells briny though.
Kewpie Mayo - You'll need 4 teaspoons of kewpie mayo, a Japanese mayonnaise that is very savory.
Furikake - You'll need two tablespoons of furikake seasoning. There are many types of blends for furikake at Asian grocery stores, find one that says it's for topping fish. If you're shopping at Trader Joe's or online, the standard blend you'll find should contain a mix of nori, sesame seeds, and bonita flakes.
Neutral Oil - You'll need two tablespoons of a neutral oil, like canola oil.
How to Make this Recipe
Prep the salmon - Pat the salmon with a paper towel. Spread 1 teaspoon of kewpie mayo on each salmon fillet. Then sprinkle each fillet with 1/2 tablespoon of furikake seasoning.
Heat the oil - Heat the oil in a large, nonstick skillet over medium-high heat. When the oil is hot, add the salmon, skin side down.
Cook the fish - Cook the salmon for 5 to 6 minutes, skin side down until the internal temperature of the salmon reaches 130 degrees F on an instant-read thermometer or the flesh has cooked about halfway up. Flip the salmon fillets over onto the furikake side and cook for 1 minute or until the internal temperature is 140 on an instant-read thermometer.
A note on salmon doneness - Removing the salmon at 140 degrees F will stop it from overcooking. Salmon is down when it reaches an internal temperature of 145, but when you remove any protein from heat it will continue to cook for a few minutes. Allow the salmon to rest on a plate or cutting board for 3 to 5 minutes before serving and you'll have flaky, perfectly cooked salmon.
More Salmon Recipes to Try
Love salmon? So do we! Check out some of our favorite salmon recipes.
- Sheet Pan Salmon Recipe - an easy salmon dinner with green beans and radishes
- Juniper Berries Salmon - an exciting flavor blend with limes and juniper
- Spinach Feta Stuffed Salmon - a delightful stuffed salmon recipe that's a family favorite
Tips for Making this Recipe
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Cooking Tips - Salmon is done when it reaches an internal temperature of 145 degrees F. Pulling it off the heat when it hits 140 F will allow it to hit that temperature while it rests without drying out or overcooking.
Specialty Ingredients - You can find kewpie mayo at most grocery stores, but if it's not available, you can get it online from Amazon. You can make your own furikake blend or buy it from an Asian grocery store or Trader Joe's.
Recommended Tools - I highly recommend using an instant-read thermometer when cooking fish or meat. It's so easy to see if something is done cooking!
Storing Tips - The cooked salmon will save in the refrigerator for up to 3 days.
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- 4 (4-ounce each) salmon fillets
- 4 teaspoons kewpie mayonnaise
- 2 tablespoons furikake seasoning
- 2 tablespoons canola oil
- Pat the salmon dry and then spread a teaspoon of kewpie mayonnaise on each of the fillets. Sprinkle each fillet with 1/2 tablespoon of furikake on top of the mayonnaise.
- Heat the oil in a large, nonstick skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin side down, and reduce the heat to medium.
- Cook the salmon for 5 to 6 minutes, skin side down until the internal temperature of the salmon reaches 130 degrees F on an instant-read thermometer or the flesh has cooked about halfway up.
- Flip the salmon fillets over onto the furikake side and cook for 1 minute or until the internal temperature is 140 on an instant-read thermometer.
- Remove the salmon from the pan and allow to rest for 3 to 5 minutes on a plate before serving.
Salmon is done when it reaches an internal temperature of 145 degrees F. Pulling it off the heat when it hits 140 F will allow it to hit that temperature while it rests without drying out or overcooking.
Amount Per Serving: Calories: 381Total Fat: 22gSaturated Fat: 4gUnsaturated Fat: 18gCholesterol: 45mgSodium: 202mgCarbohydrates: 2gFiber: .5gSugar: .5gProtein: 41g