Lately, I’ve been eating a lot of furikake salmon at our church potlucks that I wanted to make it home for our lunches. I was lucky to find that there was a sale for frozen salmon fillets at Walmart yesterday. It was 2 lbs for $12 and there were eight 1-inch fillets in one bag. Salmon is uber expensive here in Hawaii so I thought it was a great deal and got two bags. If you know any other places I can get cheap salmon, please let me know!
Time: 20 minutes
- 6 salmon fillets ( the salmon we bought had didn’t have any skin or bones): ~$9.00
- 6 large tablespoons of regular or kewpie mayo
- 3 tablespoons of Mishima Nori Komi Furikake (Roasted Black Seaweed but you can use whatever type you like)
- 2 tablespoon of lemon juice
- 2 tablespoons of vegetable oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper (I used pink salt since we had it in the pantry)
- Optional: Sriracha
- Pre-heat the oven to 425.
- Pour the vegetable oil in a large baking sheet and spread evenly across the pan.
- Wash the salmon and pat them dry with a paper towel.
- Place on the baking sheet (skin side down) and make sure it’s evenly spread out.
- Sprinkle onion powder, garlic powder, salt, and pepper on the top of each fillet.
- Spread one tablespoon of mayo per filet. Try to cover as much of the fillet as possible. You can use more mayo if you like.
- Add about ½ tablespoon of furikake on top of the mayo. It’s up to you how much you want to put.
- Bake for 10-15 minutes for fillets 1 inches or less or until it turns opaque and flaky.
- Squeeze a little lemon juice on top of each fillet (and a small drizzle of Sriracha if you like it spicy!) before serving.