Furikake Salmon

5 from 2 votes
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Furikake Salmon is full of umami flavor, crunch and it’s easy to make. Minimal ingredients, the perfect healthy meal.

This blog post is sponsored by Success® RiceRecipe and opinions are my own.

Salmon on white rice in a bowl with forks.
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Why Make Furikake Salmon

This salmon is so easy to make. There are minimal ingredients and yet they give such a big flavor. You can serve over rice, or noodles and the veggie sides are endless although I prefer crunchy baby bok choy. I first tried Furikake Salmon when we were on our honeymoon in Hawaii and since then I have tried to mimic it, since salmon is cheaper than a flight to Hawaii. I think I have finally nailed the recipe! You will love this change up from your usual salmon dinner.

If you love a creamy baked salmon recipe, check out my Pistachio Salmon for another bang up meal!

What Is Furikake

This seasoning originated by the Japanese culture in the early 20th century as a nutritional supplement. It has a very distinctive taste. It’s a bit seafood/fishy with nutty crunch. A mixture of sesame seeds, seaweeds, herbs, fish flakes, and salt. You can purchase Furikake in the international aisle at the grocery store or at a local specialty market. Because there are several variations of this spice, choose your favorite. I used a wasabi infused furikake, which has a bite, however they are all very good.

Ingredients Needed

Ingredients to make Furikake salmon on a counter in small dishes.
  • Salmon. I like to use wild caught salmon, but please use any salmon you can afford or enjoy. I typically buy a frozen pack of filets.
  • Furikake. This is a specialty Japanese seasoning with a nutty, seafood flavor. You can find it here.
  • Mayo. I like to use Kewpie mayo to keep with the flavors and theme. It’s a bit more tangy than American mayo. But either will work great!
  • Soy Sauce. Just a little for this recipe to tie the flavors together. I like to use a low sodium soy sauce.
  • Seasoning. Salt and garlic powder to season the salmon with prior to putting the yummy topping on.
  • Olive Oil. This is to keep the salmon from sticking when you bake it.
  • Success Boil-in-Bag Jasmine Rice. I chose to use Jasmine rice but you can use brown rice as well! Both are wonderful with this recipe. 
  • Baby Bok Choy. This is optional for a side to serve with the salmon. You can use broccoli or bell peppers in place if needed. Baby bok choy is light in flavor and has a great crunch to it.
  • Avocado Slices. These are optional, I like to use them for garnish.

Recipe Variations

Salmon. Use wild or farm raised. Just be sure it’s boneless. You can also use a white fish in place of the salmon.

Bok Choy. Use mushrooms, Brussels sprouts, bell peppers or broccoli in place. Sautéed spinach will also work.

Rice. You can use cauliflower rice or quinoa.

Mayo. You can use greek yogurt in place of the mayo or skip it, however the salmon won’t hold the seasoning as well.

Steps To Make This Recipe

Clear mixing bowl with mayo mix and salmon with a mayo coating on top.

Step One. Preheat oven to 375º. In a small mixing bowl, add mayo and soy sauce. Pat the salmon dry. Prepare salmon on a parchment lined, oiled, cooking sheet, skin side down (if it has skin). Season the salmon with a little garlic/salt. Spread the mayo mix over the salmon.

Step Two. Add the Furikake seasoning to the salmon over the mayo. The mayo mix adds great creamy flavor and helps the Furikake to stick to the salmon. Stick salmon the oven, bake for 12-15 minutes depending on how you like your salmon.

Salmon with Furikake on top on a cooking sheet.
Black fry pan with sautéed baby bok choy in it.

Step Three. While the salmon is cooking prepare your rice.

Step Four. In a medium/large skillet add a spritz of oil and add the baby bok choy with the inside of the veggie facing down. Keep it on medium/high heat for about 3 minutes before turning it over to add char.

Salmon up close with seasoning on it on parchment paper.

Step Five. Once rice is finished, serve. I like to serve the salmon over the top of the rice and place the bok choy on the side.

Bowl with rice and salmon and a silver fork, up close.

Tips & FAQ’s

Can I use any Furikake brand or flavor?

Yes, please use whatever Furikake seasoning you prefer.

Can I make my own Furikake?

Yes! Make your own very basic furikake by mixing 1/2 cup white sesame seeds, 2 nori sheets, 1/2 tsp salt. It wont be quite the same, but it will be similar and much more mild.

Is this recipe spicy?

No, this recipe is not spicy unless you use a Wasabi Furikake, wasabi is spicy.

Other Salmon Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Salmon on white rice with green veggies in a bowl.
5 from 2 votes

Furikake Salmon

Furikake Salmon is the ultimate dinner. Easy, crunchy, and full of umami flavors.
Prep: 10 minutes
Cook: 15 minutes
Servings: 2

Equipment

  • 1 baking sheet
  • sauté pan

Ingredients 

  • ½ lb salmon filets, 5-8 oz filets
  • 1 cup cooked Success Boil-in-Bag Jasmine Rice
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 2 tbsp mayo, *see notes
  • ½ tsp soy sauce
  • tbsp Furikake seasoning, *see notes
  • 3-4 baby bok choy, sliced lengthwise

Instructions 

  • Preheat oven to 375º. In a small mixing bowl, add mayo and soy sauce. Pat the salmon dry. Prepare salmon on a parchment lined, oiled, cooking sheet, skin side down (if it has skin). Season the salmon with a little garlic/salt. Spread the mayo mix over the salmon. 
  • Add the Furikake seasoning to the salmon over the mayo. The mayo mix adds great creamy flavor and helps the Furikake to stick to the salmon. Stick salmon the oven, bake for 12-15 minutes depending on how you like your salmon.
  • While the salmon is cooking prepare your rice. 
  • In a medium/large skillet add a spritz of oil and add the baby bok choy with the inside of the veggie facing down. Keep it on medium/high heat for about 3 minutes before turning it over to add char. 
  • Once rice is finished, serve. I like to serve the salmon over the top of the rice and place the bok choy on the side. 

Notes

*any salmon will work. 
*you can sub mayo with greek yogurt. 
*read Q&A to make your own Furikake.

Nutrition

Serving: 1cup | Calories: 403kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 662mg | Potassium: 594mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7597IU | Vitamin C: 76mg | Calcium: 210mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Japanese
Servings: 2
Calories: 403
Keyword: 30 minute, Salmon
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Recipe Rating




3 Comments

  1. 5 stars
    Made this for the family tonight we all loved it. The Mayo cream was excellent with the furikake. Great recipe thanks.

  2. I’ve made this recipe several times now and the whole family loves it! Sooo good!!

  3. 5 stars
    SO GOOD! I have never had anything like this it was delicious