You are going to love this baked furikake salmon recipe! I often have lists of recipes I want to develop and furikake salmon has been on there for quite some time. Then all of a sudden I thought of my panko salmon and how I could change a few things to turn it into this! It starts with flaky salmon, a soy mayo mixture which keeps the fish super tender, and then the crunchy panko furikake topping. YUM.
Estimated reading time: 8 minutes
What You’ll Love About Baked Furikake Salmon
- Tender salmon
- Crunchy furikake topping
- Delicious flavors and nutrition-packed
- Just 5 minutes prep time
- Just 20 minutes total time
- Made with simple ingredients
You’ll need just a few simple ingredients to make this baked salmon with furikake:
- Salmon – Use your favorite type of salmon filet. You can remove the skin if you prefer, or bake it with the skin on and then the filet will slip right off.
- Mayonnaise – If you have kewpie mayo, definitely use that, but if not, your favorite regular mayonnaise will work fine.
- Soy sauce – This gives salty flavor to the fish, use low-sodium soy sauce if you prefer it.
- Sriracha – Even if you don’t like spice, a touch of this hot sauce adds a great flavor. Add to taste.
- Panko – I highly recommend using panko breadcrumbs over traditional Italian breadcrumbs as the flat shape adds major crunch. They can be found in most grocery stores or you can get on amazon.
- Furikake seasoning – This Japanese rice seasoning is delicious on rice (obviously!), but it also adds great flavor to this salmon furikake recipe. Most versions have a mix of seaweed, bonito flakes, white sesame seeds, sugar, and salt.
- Sea salt and black pepper
How to Make Furikake Salmon
This is an overview on how to make baked salmon with furikake. The detailed instructions can be found below in the recipe card.
Can I turn this into furikake salmon bowls?
Sure! I always love a rice bowl situation, too. Simply serve the fish over rice with a simple veggie (haricot verts are always good) or pickled cucumber salad and with plenty of furikake, sriracha, and/or teriyaki sauce on the side.
Is this furikake salmon recipe gluten-free?
It is not naturally gluten-free, but with a few swaps it can be!
Store baked salmon furikake in an airtight container in the refrigerator for 2-3 days.
How to reheat
For best results, reheat leftover furikake salmon in a 350 degree F oven or air fry until heated through.
Can you freeze furikake crusted salmon?
No, I wouldn’t freeze furikake salmon. Safety wise it’s fine to freeze, but the breadcrumb mixture will probably fall off during freezing.
How to Feed Furikake Salmon Recipe to the Whole Family
I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.
I would recommend serving a small piece of salmon in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food. Serve the meal with a few items you know your kids will eat, like bread and butter, fruit, raw veggies, and/or milk.
What to Serve with Furikake Salmon
You’ll need a simple side dish or two to serve with this baked salmon furikake recipe:
- Rice – White rice, brown rice, cauliflower rice, etc.
- Haricot verts
- Air fryer broccoli and cauliflower
- Steamed edamame
- Frozen broccoli
More Easy Salmon Recipes
If you like this baked furikake salmon recipe, you might also like some of these other easy salmon recipes:
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You won’t believe how delicious this baked furikake salmon recipe is! The flaky fish is topped w/ umami-rich ingredients and a crunchy topping.
- Pre-heat oven to 350 degrees F.
- Arrange salmon fillets skin-side down on 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 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.
- Use kewpie mayo if you have it, otherwise regular mayo works just fine!
- Thicker pieces of salmon will take a few extra minutes. Use an instant read meat thermometer to cook to an internal temperature of 145 degrees F.
Keywords: furikake salmon recipe, baked furikake salmon
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