Crunchy Furikake Salmon
This furikake salmon had been on my “recipes to work on” list forever, and I’m so glad I finally cracked the code on making it perfectly crunchy and flavorful. I took my panko salmon recipe that everyone loves and gave it a Japanese-inspired twist with furikake seasoning. The result is tender, flaky salmon topped with a savory soy-mayo mixture and an incredibly crunchy panko-furikake crust. It takes just 5 minutes to prep and 20 minutes total, making it perfect for busy weeknights when you want something that feels special but doesn’t require much effort.
Tender salmon + crunchy topping = crowd pleaser!
My kids absolutely love furikake seasoning, but I also wanted to add in the appeal of a crunchy topping, so I mixed it with panko instead of using straight furikake like more traditional versions.
We love serving this over rice with an easy veggie on the side for a balanced and delicious dinner, easy enough for weeknights. It’s…
🐟 Quick & easy: Just 5 minutes prep and 20 minutes total makes this perfect for weeknights.
🥢 Incredibly crunchy: The panko-furikake topping stays crispy and golden, giving you that satisfying crunch in every bite.
🍱 Packed with umami: Furikake seasoning brings salty, slightly sweet, and savory notes that make this salmon irresistible.
💚 Tender & flaky: The soy-mayo mixture keeps the fish super moist and adds amazing flavor.
🥘 Totally versatile: Turn it into salmon bowls with rice and veggies or keep it simple with your favorite sides.
You’ll also want to try my salmon Caesar salad, mango salsa salmon, and teriyaki glazed salmon next time.
Absolutely delicious and so easy to prepare! So glad we stumbled upon this recipe! We added a little honey to the mixture. 🙂 –Josie
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this crispy baked salmon to the table: salmon filets (skin-on or skinless), mayonnaise (kewpie is amazing if you have it), soy sauce, sriracha, panko breadcrumbs, furikake seasoning, salt, and black pepper.
Emily’s Tips & Tricks
- Pro tip: Use kewpie mayonnaise if you can find it, it’s slightly sweeter and tangier than regular mayo and makes the flavor even better.
- Feeding kids without pressure: Serve a small piece in a pinch bowl if it’s new to them, and include familiar sides they already love like rice, edamame, or fruit. The crunchy topping often appeals to many kids, but not all. 😉
- Variations: Make it spicier by adding more sriracha to the mayo mixture, or keep it mild by leaving it out completely. You can also swap the salmon for cod or halibut.
- Additions: A few readers suggested adding a drizzle of honey to the mayo mixture for a sweet-savory twist, it sounds delicious!
Baked Furikake Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
Description
This furikake salmon features tender flaky fish with a crunchy panko topping and umami-rich flavors. Just 5 minutes prep for an easy weeknight dinner!
Ingredients
- 4 6–oz. salmon filets
- 1/4 cup mayonnaise
- 1 Tbsp. soy sauce
- 1–3 tsp. Sriracha (to taste)
- 1/2 cup panko bread crumbs
- 2 Tbsp. Furikake seasoning
- sea salt and black pepper
Instructions
- Pre-heat oven to 350 degrees F.
- Arrange salmon fillets skin-side down on a baking dish or sheet pan (lined with foil for easy clean up). Pat dry with paper towels and season with a little salt and pepper.
- In a small bowl, mix together mayonnaise, soy sauce, and sriracha in a small bowl and spread over salmon fillets.
- In another small bowl, mix together panko and furikake with a fork and sprinkle over the mayo mixture, spreading over the entire fish.
- Bake fish for about 14-16 minutes, until cooked through. If breadcrumbs aren’t golden brown, then broil for 1-2 minutes, just until golden brown.
Notes
Storage: Store leftover furikake salmon in an airtight container in the refrigerator for 2-3 days. Reheat in a 350°F oven or air fryer to keep the topping crispy, microwaving will make it soggy.
Ingredients: Most furikake is gluten-free, but check the label to be sure if that matters to you. For a fully gluten-free version, use tamari instead of soy sauce and swap in gluten-free panko. Thicker salmon filets will take a few extra minutes to cook through, use an instant-read thermometer to check for 145°F internal temperature.
Prep ahead: You can mix the mayo mixture and breadcrumb mixture up to a day ahead and store them separately in the fridge. Assemble and bake right before serving for the best texture.
Tools: An instant-read thermometer helps you nail the perfect doneness, especially with thicker filets. If you have an air fryer, you can cook this at 400°F for 7-10 minutes instead of using the oven.
Serve with: Turn this into salmon bowls by serving over white or brown rice with haricot verts, steamed edamame, stir-fried bok choy, or a simple cucumber salad. Have extra furikake, sriracha, and teriyaki sauce on the table for topping.
Serving Suggestions
We serve this similar to how we would serve a stir-fry meal – with rice and a veggie!
- Rice and/or cauliflower rice
- Sesame noodles
- Green beans
- Bok choy stir-fry
- Quick pickled cucumbers
FAQs
Absolutely! Serve the salmon over rice with simple veggies like haricot verts or a pickled cucumber salad. Add plenty of furikake, sriracha, and teriyaki sauce on the side for customizing each bowl.
It’s not naturally gluten-free, but you can easily make it gluten-free with a few swaps. Use tamari or coconut aminos instead of soy sauce, swap in gluten-free panko breadcrumbs, and double-check that your furikake seasoning is gluten-free (most are, but verify the label).
Yes! Air fry the salmon at 400°F for about 7-10 minutes. Check after 8-9 minutes and cook for another 1-2 minutes if needed, until the fish flakes easily and is cooked through. You may need to cook in batches depending on your air fryer size.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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very healthy recipe. Crunch with fish is very food combo.
Wonderful recipe
Wonderful post
Absolutely delicious and so easy to prepare! So glad we stumbled upon this recipe! We added a little honey to the mixture. 🙂
Ooooooh, love that idea Josie! So glad you shared that pro tip with us. 🙂
Tried the recommended honey addition and this was so good!
So glad! Thank you!