Roasted Furikake Salmon
If you have never made fish seasoned with furikake, you’re in for a treat. Furikake is a dry Japanese seasoning typically made with white or black sesame seeds, nori, and sometimes salt and sugar. However, it can come in variations with all sorts of ingredients, such as bonito flakes and wasabi powder. It’s considered the salt and pepper of Japanese cooking and is typically sprinkled over rice. In fact, the meaning of furikake is “to sprinkle.”With a total of just six ingredients, this recipe is easy and flavorful. It makes a quick weeknight meal that is delicious and satisfying.
Equipment
- Oven
- Brush
Ingredients
- 1 to 1½ pounds salmon fillets cut into 4 pieces, removed from the refrigerator 15 minutes prior to cooking
- 2 tablespoons mayonnaise this keeps the furikake from falling off the salmon
- Pinch of freshly ground black pepper
- 3 tablespoons furikake
- Chopped fresh chives for garnish
- Tamari or soy sauce for drizzling
Instructions
- Preheat the oven to 400°F.
- Place the fillets, skin side down, on a parchment-lined baking sheet. Some fillets will be thin at one end and thick at the other end. When this happens, I tuck the thin end under, which will help the fish cook more evenly.
- Brush the fillets with mayonnaise and then sprinkle with a little pepper.
- Sprinkle furikake over each fillet and then transfer the baking sheet to the oven.
- Bake for about 10 minutes, depending on the thickness of the salmon. Fish cook through in about 10 minutes for every inch of thickness. For the salmon in the photo, I roasted it for about 12 minutes as they were thicker pieces.
- Once the fish is done, remove it from the oven and serve sprinkled with chopped chives and drizzled with tamari, if desired.