4-Ingredient Furikake Salmon Recipe

Name: 4-Ingredient Furikake Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 pound salmon fillets; salt and freshly ground black pepper to taste; 2 tablespoon kewpie mayonnaise; 2 teaspoon sriracha, or to taste; 2 tablespoon furikake seasoning

Cook Time: 10 minutes

Ingredients

This recipe makes 4 servings. Ingredient amounts can be scaled, but cooking times remain the same.

1 pound salmon fillets
Salt and freshly ground black pepper, to taste
2 tablespoons Kewpie mayonnaise
2 teaspoons Sriracha (adjust to your heat preference)
2 tablespoons furikake seasoning

Directions

Gather all ingredients and preheat your oven to 375F (190C).
Pat the salmon fillets dry with a paper towel. Lightly season with salt and freshly ground black pepper on both sides.
In a small bowl, mix the Kewpie mayonnaise with Sriracha until fully combined.
Brush the spicy mayo mixture generously over each salmon fillet.
Sprinkle furikake seasoning evenly on top of the coated salmon.
Place the salmon on a baking sheet and bake in the preheated oven for about 20 minutes, or until the fish flakes easily with a fork.
Serve immediately while hot and enjoy the combination of savory, spicy, and umami flavors.

Nutrition Facts (per serving)

Calories: 297
Fat: 20g (26% DV)
Saturated Fat: 4g (18% DV)
Cholesterol: 74mg (25% DV)
Sodium: 355mg (15% DV)
Carbohydrates: 2g (1% DV)
Dietary Fiber: 0g
Sugars: 1g
Protein: 26g (51% DV)
Vitamin C: 5mg (6% DV)
Calcium: 36mg (3% DV)
Iron: 1mg (4% DV)
Potassium: 460mg (10% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.

**Nutrient information is estimated and may not account for all ingredients. Consult a healthcare professional for medically restrictive diets.

4-Ingredient Furikake Salmon Recipe

History of Origin

Furikake salmon is a modern dish inspired by the long-standing Japanese tradition of seasoning rice, vegetables, and fish with furikakea dry mix typically containing seaweed, sesame seeds, bonito flakes, salt, and sugar. While salmon has been enjoyed in Japan for centuries, the fusion of salmon with mayonnaise and furikake rose to popularity in the late 20th century, particularly in home kitchens and casual Japanese-American dining. The addition of Kewpie mayonnaise and Sriracha reflects contemporary culinary blending, creating a dish rooted in Japanese flavors yet influenced by global pantry staples.

Regional Variations

In Japan, furikake-topped seafood may be prepared with regional blends that differ in flavorsome include spicy chili flakes, others emphasize bonito or shiso. In Hawaii, where furikake is especially beloved, furikake salmon is often paired with rice, macaroni salad, or incorporated into bento-style meals. North American adaptations frequently add ingredients like sweet chili sauce or honey, creating a more pronounced sweetspicy glaze.

How It Differs from Similar Dishes

Unlike traditional Japanese grilled salmon (shiozake), which is seasoned simply with salt, furikake salmon uses a rich, creamy base of Kewpie mayonnaise combined with Sriracha to create a spicy umami crust. It also differs from teriyaki salmon, which relies on a sweet soy-based sauce; furikake salmon instead emphasizes crunchy texture, umami depth, and subtle heat. Compared to baked Western-style salmon dishes, this version incorporates distinctly Japanese pantry staples, giving it a fusion identity.

Where It Is Commonly Served

Furikake salmon is often served in Japanese-American and Hawaiian households, casual eateries, lunch counters, and bento shops. It is popular for weeknight dinners because of its quick preparation and minimal ingredients. In contemporary cafs and fusion restaurants, it may appear as part of rice bowls, poke-style plates, or meal-prep offerings.

Interesting Facts

Furikake was originally developed in Japan in the early 1900s as a nutritious seasoning to increase calcium intake.
Kewpie mayonnaise, used in this recipe, is made with only egg yolks and rice vinegar, giving it a smoother, richer flavor than traditional Western mayonnaise.
The combination of mayonnaise and Sriracha is widely known as spicy mayo, popularized by sushi restaurants before becoming a staple in home cooking.
Salmons naturally high fat content makes it ideal for high-heat baking with toppings, as it remains moist even under a crust of seasoning.
Furikake seasoning now comes in dozens of varietiesranging from wasabi and shiso to versions containing dried egg or kimchi flakesallowing for endless personalized variations of the dish.

FAQ about 4-Ingredient Furikake Salmon Recipe

Furikake Salmon is a simple and flavorful dish where salmon fillets are topped with a mixture of kewpie mayonnaise, sriracha sauce, and furikake seasoning, then baked until tender and flakey.

The total time to prepare and cook Furikake Salmon is about 20 minutes—10 minutes for prep and 10 minutes for baking.

Yes, you can use regular mayonnaise, but Kewpie mayonnaise is preferred for its creamier texture and slightly sweeter taste, which enhances the dish.

Furikake is a Japanese seasoning made from a mixture of dried fish, seaweed, sesame seeds, and sometimes sugar. It's used to add flavor and texture to rice, fish, and other dishes.

You can adjust the spiciness by adding more or less sriracha sauce according to your taste. Start with 2 teaspoons for a mild heat, and add more if you like it spicier.

Furikake Salmon pairs wonderfully with sides like macaroni salad, steamed jasmine rice, or sautéed vegetables. You can also serve it with a simple salad for a lighter option.

Yes, you can use frozen salmon. Just make sure to thaw it completely before baking to ensure even cooking.

Yes, you can grill the salmon. Preheat the grill to medium-high heat, and cook the salmon for about 10-12 minutes, or until it flakes easily with a fork.

audio version

Cook Time: 60 minutes