Can I turn this into furikake salmon bowls?

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.

Is this furikake salmon recipe gluten-free?

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).

Can you make this salmon in the air fryer?

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.

Furikake Salmon (Crunchy & Ready in 20 Minutes!)

Name: Baked Furikake Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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

Units Scale

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.