Just ask any Hawaiian local about one of their famous dishes, and they’ll tell you about Furikake Salmon. This dish is super easy to make; you just need a general guideline, and you’re done!

And with Furikake seasoning that’s packed with Omega-3’s, you’re bound to experience the delicious umami flavor of the ocean.

Baked Furikake Salmon Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 2 People
Calories 410 kcal


  • 2 oz Salmon filets (with skin/skinless).
  • 1 tbsp Furikake seasoning

TIP: You can also use any otherkind of fish, like ahi, tuna, or Mahi-mahithat’s commonly found in Hawaii. 


    • Preheat the oven to 425 degrees Fahrenheit.
    • Slightly grease the baking pan with oil or cooking spray. Place a baking sheet evenly in the pan.
    • Place the salmon fillets on the baking sheet. If the salmon is with skin, place the skin side down.
    • Scatter Furikake seasoning evenly on top of the fillets.
    • Bake for at least 13 to 16 minutes until the salmon is cooked through. Depending on the heat of your oven, check the salmon after 10 to 12 minutes to avoid overcooking or burning it.
    • Remove from the oven, squeeze some fresh lemon juice over the fillet, and you’re good to go.
    Keyword Atkins Salmon Recipe, Baked Furikake, Baked Furikake Recipe, Baked Furikake Salmon Recipe, Baked Salmon Recipe

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    What Cuisine Does Baked Furikake Salmon Belong To?

    Furikake Salmon is of Asian-Japanese origin.

    That’s because Furikake is a Japanese seasoning mix made using various ingredients such as kelp powder, sugar, roasted white and black sesame seeds, salt, dried and roasted nori seaweed, etc. It’s the perfect nutritious combination of crunchy and salty ocean goodness.

    Can You Store Baked Furikake Salmon?

    It’s best to consume baked Furikake salmon fresh since it’ll be crunchy and flavorsome.

    But you can store leftover furikake salmon in the fridge for at least two days.

    And this dish is not suitable for freezing.

    Tips for Making the Best Baked Furikake Salmon

    Follow these tips for best results:

    • It’s better to use skinless fillets, or you can remove the salmon skin using a knife. That’s because you can’t get crunchy skin with this recipe, and nobody likes slimy skin hanging from their baked fish. If you want to relish crispy skin with this recipe, grill it separately.
    • Cooking time will vary based on the size of the fillet. In this recipe, times are according to 150 to 200g or 5 to 7oz. salmon fillets, 3 to 4cm (1.5-2 inches) thick. To check if your fillets are done, insert a sharp knife into the middle of the fillet and see whether the flesh is pale and opaque.
    • To add extra moisture and flavor to the bottom of the fillet, add some teriyaki sauce in the baking pan in the last 5 minutes of baking. Then, carefully spread it on top of the salmon so that it forms a crisp layer. Adding it at the beginning will burn it.

    In The Mood for Salmon: We’ve Got You Covered.

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