If you’re looking for a dish that combines simplicity with bold umami flavors, this Furikake Salmon Recipe is about to become your new go-to. Imagine tender, perfectly cooked salmon fillets with a crispy topping of savory furikake and creamy kewpie mayonnaise that creates a rich and irresistible crust. It’s a beautiful blend of Japanese-inspired flavors and textures, making a weeknight dinner feel like a special occasion. Once you try this recipe, you’ll wonder how you ever enjoyed salmon any other way!
Ingredients You’ll Need
These ingredients are straightforward but essential to delivering that perfect balance of flavor, texture, and color in the Furikake Salmon Recipe. Each one plays a unique role: the salmon for richness, kewpie mayo for creaminess, furikake for that signature burst of umami, and oil to ensure a perfect, crispy sear.
- Salmon fillets (4 ounces each): Choose fresh, skin-on fillets for the best flavor and texture.
- Kewpie mayonnaise (4 teaspoons): This Japanese mayo is creamier and sweeter than regular mayo, adding a subtle tang and rich coating.
- Furikake seasoning (2 tablespoons): A savory, crunchy Japanese topping with seaweed, sesame seeds, and dried fish flakes that bring incredible umami.
- Vegetable or olive oil (2 tablespoons): Use a neutral oil or olive oil for searing the salmon to crispy perfection without overpowering the dish.
How to Make Furikake Salmon Recipe
Step 1: Prep the Salmon with Mayonnaise and Furikake
Start by patting your salmon fillets dry to ensure a nice sear. Spread about a teaspoon of kewpie mayonnaise evenly over the top of each fillet. This creamy layer helps the furikake seasoning stick and adds a luscious texture. Then, sprinkle 1/2 tablespoon of furikake generously over the mayo on each piece, so every bite bursts with flavor.
Step 2: Heat Your Pan and Add Oil
Next, heat the vegetable or olive oil in a large nonstick skillet over medium-high heat. The oil should be hot enough to sizzle when the salmon hits the pan. This step is key to achieving that crispy skin and caramelized mayo-furikake crust that makes this recipe stand out.
Step 3: Cook Skin-Side Down
Place the salmon fillets in the pan, skin side down, and reduce the heat to medium. Let them cook undisturbed for 5 to 6 minutes. You’ll know they’re getting close when the salmon’s flesh starts to turn opaque halfway up the sides and the internal temperature reaches about 130°F. This method guarantees a crispy skin and moist interior every single time.
Step 4: Flip and Finish Cooking
Carefully flip the fillets over so the furikake side is down in the pan. Cook for an additional minute until the salmon reaches an internal temperature of 140°F. This quick finish crisps the furikake topping without overcooking the fish, preserving its tender, flaky texture.
Step 5: Rest Before Serving
Once cooked, transfer the salmon to a plate and let it rest for 3 to 5 minutes. Resting allows the juices to redistribute, resulting in a more flavorful and moist fillet. Plus, it gives you a moment to admire your beautiful creation before digging in!
How to Serve Furikake Salmon Recipe
Garnishes
To elevate your Furikake Salmon Recipe, consider adding a sprinkle of thinly sliced green onions or toasted sesame seeds for extra crunch and a pop of color. A wedge of lemon or lime on the side adds brightness that cuts through the richness beautifully.
Side Dishes
This salmon pairs wonderfully with simple steamed jasmine rice or a light cucumber salad to balance the richness of the fish. Roasted or sautéed greens, like bok choy or spinach, offer a healthy, fresh contrast that complements the umami flavors perfectly.
Creative Ways to Present
For a fun twist, serve the Furikake Salmon Recipe atop a bowl of warm rice and drizzle a little soy sauce or ponzu over everything. You can also place the salmon on a bed of mixed greens tossed with a sesame dressing for a vibrant, nutritious meal that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salmon in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain maximum freshness and flavor of the furikake crust and tender fish.
Freezing
While it’s ideal to enjoy this recipe fresh, you can freeze cooked salmon if needed. Wrap each fillet tightly in plastic wrap and place in a freezer bag to prevent freezer burn. Use within one month for best results. Keep in mind, the crispy topping may soften after freezing.
Reheating
The best way to reheat Furikake Salmon Recipe leftovers is gently in a skillet over low heat to help maintain that crispy exterior without drying out the fish. Avoid the microwave as it tends to make salmon rubbery and soggy.
FAQs
What is furikake seasoning?
Furikake is a quintessential Japanese condiment made from a mixture of dried seaweed, sesame seeds, dried fish flakes, salt, and sugar. It adds a delicious umami flavor and crunchy texture, making it perfect for seasoning rice, fish, and more.
Can I use regular mayonnaise instead of kewpie mayo?
Yes, but kewpie mayo has a smoother texture and subtly sweeter, richer taste that complements this recipe perfectly. If you can find it, definitely use kewpie for the authentic flavor experience.
How do I know when salmon is cooked properly?
Salmon is perfectly cooked when the flesh turns opaque and flakes easily with a fork but remains moist inside. Using an instant-read thermometer, aim for about 130°F when flipping and 140°F when done.
Is skin-on salmon necessary for this recipe?
The skin helps keep the salmon moist during cooking and adds a crispy textural element that works wonderfully with the furikake topping. Though you can use skin-off fillets, the skin-on version yields the best results.
Can I bake this instead of pan-searing?
While pan-searing gives a crispy exterior, you can bake the salmon at 400°F for about 10 minutes. Spread the mayo and furikake as directed and bake until the salmon flakes easily. The texture will be slightly different but still delicious.
Final Thoughts
There’s something truly special about the combination of creamy kewpie mayo, crispy furikake, and perfectly cooked salmon that makes this Furikake Salmon Recipe an absolute winner in any kitchen. It’s quick, delicious, and offers a wonderful new way to enjoy salmon that’s sure to become a family favorite. I can’t wait for you to try it and savor every flavorful bite!
Print
Furikake Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
Furikake Salmon is a flavorful and easy-to-make dish featuring tender salmon fillets topped with creamy kewpie mayonnaise and savory Japanese furikake seasoning. Pan-seared to perfection, this recipe offers a deliciously crispy skin and a juicy, perfectly cooked interior in under 15 minutes, making it an ideal quick weeknight dinner that combines Japanese flavors with simple cooking techniques.
Ingredients
Salmon
- 4 (4-ounce each) salmon fillets
Toppings
- 4 teaspoons kewpie mayonnaise
- 2 tablespoons furikake seasoning
Cooking
- 2 tablespoons vegetable or olive oil
Instructions
- Prepare Salmon: Pat the salmon fillets dry thoroughly using paper towels to remove excess moisture. Evenly spread 1 teaspoon of kewpie mayonnaise over the top of each fillet. Then sprinkle about 1/2 tablespoon of furikake seasoning over the mayonnaise on each fillet, pressing lightly to adhere.
- Heat the Skillet: Place a large nonstick skillet over medium-high heat and add the vegetable or olive oil. Allow the oil to heat until shimmering and hot but not smoking, which ensures a good sear.
- Cook Skin Side Down: Add the salmon fillets to the skillet skin side down. Immediately reduce heat to medium to cook more gently. Cook for 5 to 6 minutes without moving them, until the skin is crispy and the salmon has cooked approximately halfway through, reaching an internal temperature of about 130°F.
- Flip and Cook Furikake Side: Carefully flip the salmon fillets over onto the furikake and mayonnaise-coated side. Cook for about 1 minute more, until the salmon reaches an internal temperature of 140°F and is cooked through but still moist.
- Rest and Serve: Remove the salmon from the pan and transfer to a plate. Allow it to rest for 3 to 5 minutes to finish cooking and to let the juices redistribute. Serve warm.
Notes
- Using an instant-read thermometer helps achieve perfectly cooked salmon.
- Kewpie mayonnaise adds a unique richness and umami flavor compared to regular mayonnaise.
- Furikake seasoning can vary; choose one with seaweed, sesame seeds, and bonito flakes for authentic flavor.
- Allowing the salmon to rest after cooking enhances moistness and flavor.
- This dish pairs well with steamed rice and sautéed vegetables for a complete meal.
