Furikake Salmon Recipe (Most Questions Answered)

I love how this Furikake Salmon turned out to be crunchy on the outside but tender on the inside! Seasoning blends inject umami-rich flavor into the fish, giving it an umami-rich taste. The best part about furikake salmon is that it’s incredibly easy to make. If you’ve never tried furikake before, you should give this recipe a try! You won’t be disappointed.

Jump to:

• What is a furikake salmon recipe?
• The trick to perfectly browned crumbs
• What is furikake seasoning?
• Why use mayonnaise in this recipe?
• Salmon variations:
• Can you use other types of fish?
• How long should you marinate the salmon?
• How long should you bake the salmon?
• Can you make this recipe ahead of time?
• How do I know if the salmon is cooked?
• Here are some tips for making perfect furikake salmon.
• Can this furikake salmon be frozen?
• Baking with an air fryer
• Do air fryers work?
• How to air fry a salmon
• Other ways to cook salmon
• How to make teriyaki glaze sauce
• Recipe

What is a furikake salmon recipe?

Furikake salmon recipes usually consist of salmon coated in mayonnaise and furikake seasoning, topped with browned buttered crunchy crumbs then air fried or baked. There’s nothing better than crunch in furikake salmon, one secret ingredient I add to the recipe.

I top my furikake salmon with browned bread crumbs before baking. Thus, the salmon gets a crunchy exterior while maintaining its moist and delicious flavor on the inside.

Note: Besides adding crunchiness, Panko breadcrumbs also prevent furikake salmon from drying out. In short, if you want a tasty furikake salmon recipe, you must add this secret ingredient!

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The trick to perfectly browned crumbs

Adding panko crumbs to your baked food (like this Furikake Salmon recipe) creates a wonderful crunchy texture to the moist, juicy salmon fillet. However, I noticed that the breading doesn’t result in toasty brown toppings due to the short cooking time. Don’t fret; we’ve got your fix!

• Pre-toast the crumbs. Dump the breadcrumbs into a dry skillet over medium heat. Stir frequently until the crumbs are evenly toasted and golden brown. Keep an eye on it because crumbs could easily burn quick.
• Remove the crumbs from the skillet and let them cool. Once the crumbs cool down, sprinkle some furikake seasoning and melted butter. Mix nicely and Voila!
• Depending on how many crumbs you toss, the toasting process will take between three and four minutes.

Extra tip: I usually make a big batch of perfectly browned crumbs, keep them in a sealed plastic bag, and store them in the freezer to use whenever I need them. Perfect toppings for fish, chicken, or tofu! They are the best when used within two months.

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What is furikake seasoning?

Furikake is a dry Japanese seasoning that often goes with rice. It typically contains a mix of dried fish, sesame seeds, and seaweed. You can also use this delicious seasoning to flavor other dishes like salmon! The furikake seasoning adds a delicious savory and umami flavor to the salmon. It also gives the salmon a nice crunchy texture.

There are fancier furikake salmon recipes out there that use a variety of different ingredients. But this is a simple and delicious recipe that anyone can make at home.

The key to making delightful furikake salmon is to use fresh and high-quality ingredients. I recommend using sushi-grade salmon for this recipe. Sushi-grade salmon is typically fresher and has a higher fat content than regular salmon. It will result in a more delicious and moist salmon.

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Why use mayonnaise in this recipe?

It is common to use mayonnaise as a binding agent in recipes, such as in this furikake salmon recipe.

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Salmon variations:

You can use any salmon for this recipe, including:

1 Chinook salmon:

Often referred to as king salmon, it is the best tasting of all salmon. Their fat content is high, making them ideal for smoking, but they can also be grilled, baked, or broiled. Unfortunately, it is also the most expensive.

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2 Coho salmon:

Also called silver salmon, it is because of its bright and shiny skin. Coho is less fatty than Chinook, but their flesh is still quite moist. They’re good all-purpose salmon that you can use for any cooking method.

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3 Sockeye salmon:

These fish have very dark flesh and a strong flavor. They’re pretty lean, so they can dry out quickly if not cooked properly. Sockeye is best grilled, baked, or smoked.

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4 Pink salmon:

Regarding availability and price, pink salmon is the most common and least expensive. They are also the smallest salmon, with a delicate flavor. Pinks are good for canning but can also be grilled, baked, or poached.

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5 Farmed salmon:

Farmed salmon are raised in fish farms and are usually Atlantic salmon. They are less fatty than wild salmon and have a more mild flavor. You can cook them in any way, but they are best grilled, baked, or poached.

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Can you use other types of fish?

If you don’t have salmon, you can use any firm-fleshed fish. Why is that? A fish that will hold up well in the oven is the best choice. That means no delicate fish like tilapia or flounder. For the furikake seasoning to stick well to the fish, it’s essential to use firm, oily fish.  

While we love the taste of salmon, you could also try this recipe with the following:

• Cod: A milder fish that’s still packed with flavor.
• Halibut: A firm, hearty fish that’s perfect for this recipe.
• Ahi: Also known as yellowfin tuna, ahi is a delicious option for this recipe.
• Snapper: A delicate fish that’s perfect for baking
• Tuna: A delightful, light fish that’s perfect for this recipe.

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How long should you marinate the salmon?

This step is entirely optional for this recipe; however, if you decide to do so, it is recommended to marinate the salmon for at least 30 minutes but no more than 2 hours. The marinade is quite strong, so you don’t want to leave the salmon in it for too long, or it will start to taste too salty.

Marinate:

Make the marinade by mixing soy sauce, lemon juice, and olive oil. Thirty minutes in the fridge should be enough time for it to marinate.

Ingredients:

• 2 tbsp soy sauce
• 1.5 tbsp olive oil
• 1 tbsp lemon juice

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How long should you bake the salmon?

Bake time will vary depending on the thickness of your salmon. An inch-thick piece of salmon will need about 10 to 12 minutes in a 400°F oven to give you an idea. But the best way to know is to use a digital cooking thermometer. The salmon is ready when it reaches an internal temperature of 145°F.

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Can you make this recipe ahead of time?

Yes, you can make the furikake salmon 24 hours in advance. Just store it in the fridge until you’re ready to bake it. If you prepare this recipe ahead of time, let the salmon marinate in the furikake mixture so that the flavors can meld together.

Pre-caution: The type of marinade you use will determine whether you should marinate salmon overnight. You won’t want to marinate the salmon for more than 30 minutes if it’s an acid like lemon or vinegar. 

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How do I know if the salmon is cooked?

To check if your salmon is ready, insert a fork into the thickest part of the fillet. It is done as soon as the salmon flakes easily and its center is no longer pink or translucent. You can also use a meat thermometer to check for doneness. The internal temperature of the salmon should be between 145-160° Fahrenheit.

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Here are some tips for making perfect furikake salmon.

1 Know your salmon:

The first step to making perfect furikake salmon is to know your salmon. If you’re using fresh salmon, look for bright pink flesh with no browning or grey areas. The fish should also be firm to the touch and have a mild aroma. If you’re using frozen salmon, make sure it’s entirely thawed before cooking.

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2 Choose the right furikake:

Not all furikake is created equal. You’ll want to use a furikake packed with flavorful ingredients like seaweed, sesame seeds, and dried fish for this dish. Don’t buy furikake, mostly made up of rice or other filler ingredients.

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3 Prepare the salmon:

If you’re using fresh salmon, season it with salt and pepper. If you’re using frozen salmon, thaw it thoroughly and pat it dry with paper towels.

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4 Coat the salmon:

Next, coat the salmon in furikake. Make sure to cover all sides of the fish evenly.

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5 Bake the salmon:

Now it’s time to cook the salmon. If you’re baking it, preheat your oven to 400 degrees Fahrenheit. Place the salmon on a lightly oiled baking sheet and bake for 10 or 12 minutes or until cooked.

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6 Baste the salmon:

Once the salmon is almost ready, you can remove it from the heat and baste or brush it with teriyaki glaze or soy sauce. Return it to the oven and cook for one or two minutes more to give the fish a nice glaze.

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7 Serve immediately:

Furikake salmon is best served immediately straight out of the oven or air fryer. Pair it with steamed rice and vegetables for a complete meal.

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Can this furikake salmon be frozen?

You can freeze leftovers for up to 3 months. Be sure to wrap it in clingfilm, double-wrapped in aluminum foil tightly, and place it in a suitable freezer bag to prevent it from drying.

To reheat, let the salmon thaw in the fridge overnight. Then, preheat your oven to 350°F and bake for about 10 minutes, until heated through. Alternatively, you can reheat it in the microwave at 50% power at the 30-second interval until warm.

Caution: Note that frozen salmon will not taste as fresh as when it’s first cooked. If you have the time, we recommend cooking it fresh!

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Baking with an air fryer

I never thought making this recipe using an air fryer would result in the juiciest, most tender salmon each time. It’s salty, sweet, nutty, and bursting with umami! Because of this, I am certain that this Furikake salmon will be the latest variation of salmon in our home kitchen.

At first, I was strongly against purchasing an air fryer. I thought it would be a small appliance, just a white elephant in the kitchen. Who could use an air fryer all the time? I also didn’t want another appliance displayed on the kitchen counter. I don’t want items thrown on the kitchen counters. It’s one of my pet peeves.

I didn’t want this brand-new appliance and thought it would be a waste of money. But my husband insisted on purchasing one. He ended the debate and ordered one. In the end, I’m glad he was stubborn.

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Do air fryers work?

How does an air fryer work? It works efficiently because it circulates the extremely hot air with very little oil around the food.

If you have an air fryer, you already have a mini convection oven on your kitchen counter. The food you cook in it does not taste like it was deep-fried in oil, and it is so delicious. The crunch is a lot better than regular deep-fried food.

The circulating hot air makes an air fryer work like a mutated convection oven. This heat allows me to get a perfect roast corn-on-the-cob each time.

An air fryer can benefit you in myriad ways as a personal investment. The possibilities are endless with this appliance.

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How to air fry a salmon

• Start by spraying some oil before placing the salmon fillets in your air fryer basket. Remember not to over-crowd.
• Press the ON button of your air fryer and set the temperature at 390°F for 10-12 minutes (depending on the size). It is most certainly that quick and easy!
• Once the time is up, check the doneness of the fillets in the air fryer basket.
• The salmon flakes beautifully after cooking time. Perfect, right?

With this, air fryers most certainly work in creating the best-tasting dishes.
For your air fryer Salmon Furikake, use fillet cuts with the same thickness of 1 ½ inch. If frozen, place them at room temperature to thaw before cooking.

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Other ways to cook salmon

Cooking salmon the best way involves heating it for a short period at a high temperature. This is why grilled, and oven-baked salmon is always tender and flaky.

Using the oven:

• To achieve a flaky and succulent baked salmon, preheat your oven to 400 degrees.
• Get your sheet pan and line it with parchment or baking paper.
• Brush the baking paper liner with olive oil or spray it with cooking spray.
• Place the marinated salmon fillet on the sheet pan you prepared (If your fillets have skin, place them on the sheet skin side down.
• Bake the fillets for 12 to 15 minutes, depending on the thickness.
• After you baking, broil the fillets for 1 to 2 minutes or until the surface is golden.

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On the grill:

• Set the heat of the grill to medium-high.
• Place the prepared salmon fillets on the grill pan or grill rack.
• Cook for four to six minutes on one side.
• The salmon will loosen itself from the grill at the right time. Please do not force it.
• When ready, turn the fillets and cook for three to four minutes or until cooked completely.

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Recommended baking time for salmon

• Remember that the cooking time in the oven varies based on the thickness and size of the salmon fillets.
• Usually, it takes 12-15 minutes to bake a 1.5″  thick cut of salmon in a 400-degree oven.
• Bake until the salmon is cooked through but light pink in the middle. The flesh of the fish must be flaky.
• If you’re using a thermometer, the inner temperature of the salmon should read 120°F to 130°F (medium-rare) or 135°F to 145°F (well-done).
• Check the internal temperature by injecting the probe into the fillet’s thickest part.

Our new air fryer changed my perspective on air fryers in general. It most certainly made a difference in this Furikake Salmon Recipe or Hawaiian Salmon Recipe.

Ingredients

• 1 lb Salmon Fillet
• 2 tbsp olive oil
• 2 tsp sesame oil
• 1 tsp salt
• ¼ tsp white pepper
• 2 tbsp Kewpie Mayonnaise
• 1½ tbsp Paprika

For the Top Crust:

• ½ cup Panko crumbs
• 2 tbsp Furikake + more for garnishing
• 2 tbsp butter melted

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Steps by step instructions

Step 1

Preheat oven to 400 degrees or (preheat the air fryer). Cut your salmon fillet into individual portions.

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Step 2

Brush a baking tray with 2 tbsp of olive oil. Place salmon skin side down on the oiled baking tray. Brush the flesh of the salmon with sesame oil and season with 1 tsp salt and ¼ white pepper.

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Step 3

In a separate bowl, mix the panko crumbs with 2 tbsp furikake, melted butter, and a pinch of salt. Ensure that the mixture is evenly combined.

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Step 4

Rub mayonnaise using a butter knife or spoon. Sprinkle the Furikake and browned Panko crumbs on top of the salmon fillets and sprinkle with paprika.

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Step 5

Now, place in the oven and bake for 15 minutes until fish is cooked through but still flaky.

Note: baking time depends on the thickness of the salmon fillets.

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Step 6

Remove from the oven and sprinkle the fillets with a little bit more furikake powder. Drizzle with homemade Teriyake sauce. Serve warm with a side of steamed rice and your favorite vegetables.

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How to make teriyaki glaze sauce

My favorite thing about this teriyaki glaze recipe is how versatile it is.

As a marinade, you can use it on chicken, pork, or beef or use it to brush on the last few minutes of grilling. You can also use it as a dipping sauce.

It’s perfect for adding a little flavor to grilled meats or as a dipping sauce.

Ingredients:

• ½ cup soy sauce
• ¼ cup brown sugar
• ¼ cup rice vinegar
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 clove of garlic, minced
• 1 teaspoon grated ginger
• ¼ teaspoon ground black pepper

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Instructions:

Notes

1. For a toasty, browned crumbs. Just pre-toast the crumbs.
2. Pour the panko crumbs into a hot, dry skillet and keep stirring until they are a beautiful golden brown color. I normally toast a big batch and store it on the fridge for future use. Best used for baking food like veggies and fish or even steaks.
3. Furikake is a savory Japanese seasoning to sprinkle over rice. I love to sprinkle these over noodles, my Onigiri Balls, soup, and toast! The most standard variation is a mixture of seaweed, bonito (dried fish), sesame seeds, salt, and sugar.
4. There are plenty of varieties to choose from. Adding Furikake to the breadcrumbs creates complex flavors to a very simple dish. It’s salty, sweet, nutty, and bursting with umami!

Recipe