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I never thought making this Baked Furikake Salmon recipe using an air fryer would result in the juiciest, most tender salmon each time. Topped with flavorful and crunchy furikake panko breadcrumbs.

Furikake Salmon Recipe

Calleigh
5 from 15 votes
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I never thought making this Baked Furikake Salmon recipe using an air fryer would result in the juiciest, most tender salmon each time. Topped with flavorful and crunchy furikake panko breadcrumbs.
Servings: 2
Calleigh
Author: Calleigh
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipments:

  • Air Fryer
  • Oven

Ingredients:

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

For the Top Crust:

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

Instructions:

Prep the Salmon:

  • Preheat oven to 400 degrees or (preheat the air fryer). Cut your salmon fillet into individual portions.
  • 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.
  • In a separate bowl, mix the panko crumbs with 2 tbsp furikake, melted butter, and a pinch of salt. Mix until evenly combined.
  • Spread mayonnaise evenly using a butter knife or a spoon. Place the Furikake / Panko crumbs on top of the salmon fillets and sprinkle with paprika.
    I never thought making this Baked Furikake Salmon recipe using an air fryer would result in the juiciest, most tender salmon each time.
  • 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.
    I never thought making this Baked Furikake Salmon recipe using an air fryer would result in the juiciest, most tender salmon each time.
  • Remove from the oven and and sprinkle the fillets with a little bit more furikake. Drizzle with homemade teriyake sauce. Serve warm with a side of steamed rice and your favorite vegetables.

Notes

1.) For a toasty, browned crumbs. Just pre-toast the crumbs. Simply dump the panko crumbs in a hot, dry skillet and stir continuously until you’ll get that toasty beautiful brown breadcrumbs. 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.

Nutrition Information:

Calories: 752kcal | Carbohydrates: 14g | Protein: 48g | Fat: 56g | Saturated Fat: 14g | Cholesterol: 161mg | Sodium: 1565mg | Potassium: 1260mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3026IU | Calcium: 67mg | Iron: 4mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Main Course
Cuisine: Asian
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