Recipe: Baked Furikake Salmon

recipe for baked furikake salmonLately, 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!

Servings: 6
Time: 20 minutes
Cost: ~$10.00


  • 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


  1. Pre-heat the oven to 425.
  2. Pour the vegetable oil in a large baking sheet and spread evenly across the pan.
  3. Wash the salmon and pat them dry with a paper towel.
  4. Place on the baking sheet (skin side down) and make sure it’s evenly spread out.
  5. Sprinkle onion powder, garlic powder, salt, and pepper on the top of each fillet.
  6. 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.
  7. Add about ½ tablespoon of furikake on top of the mayo. It’s up to you how much you want to put.
  8. Bake for 10-15 minutes for fillets 1 inches or less or until it turns opaque and flaky.
  9. Squeeze a little lemon juice on top of each fillet (and a small drizzle of Sriracha if you like it spicy!) before serving.

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