Furikake Salmon
This back pocket recipe for salmon doesn't require any pre-marination or much planning ahead of time. You can spread it on right before it goes in the oven and have a beloved Hawaiian salmon meal on the table in 20 minutes or less.
Servings 4
Equipment
- 1 baking sheet
Ingredients
- 1 ½ lb salmon fillets with or without skin, See Note 1
- 1 ½ Tb mayonnaise or Dijon mustard See Note 2
- 3 Tb furikake seasoning
Instructions
- Preheat the oven to 350 degrees F. Lay the salmon fillets onto a baking sheet, skin side down. Pat dry if they're very wet.
- Brush the top of the fillets with the "glue" of your choice, traditionally mayo but I like using Dijon mustard.
- Top each fillet with the furikake seasoning. Spread as evenly as possible over the top.
- Bake for 10-15 minutes depending on the thickness of your fillet. The USDA recommends cooking fish to an internal temperature of 145 degrees F, which will be well done. A temperature of 125 degrees F would yield medium cooked salmon.