On a recent visit to see family in the Midwest, we had the pleasure of enjoying this Hawaiian Salmon with Furikake and Mayonnaise when we had dinner at my niece’s home. It had been a hectic, brief weekend of seeing family. So, our schedule was packed. But despite the fast pace, my niece Lisa still managed to have us over for dinner and made everything from scratch – from a fruity sangria, a crisp, side salad and this huge, savory salmon entrée.
We enjoyed the salmon dish so much I asked for the recipe. Turned out it was a recipe passed on by another niece, Trisha. I wondered what made the main course Hawaiian. My guess is the tropical flavors of the side sauce and the fish’s seasonings which started with furikake.
Furikake (say ‘foo-ree-kah=keh’) is a dry Japanese seasoning mix which consists of dried fish, sesame seeds, chopped seaweed, sugar and salt. It is often used to season Japanese dishes of rice, vegetables and fish. I chose an organic variety of furikake which has no MSG. When sprinkled on the fish fillet, the flakes are bright-colored and add a slightly salty and spicy flavoring. In recent years, this Japanese seasoning has become quite popular in America – especially in the West Coast and Hawaii.
Interesting enough, the origins of furikake goes back to Japan’s Taisho period (1912-1926) when it was created by a pharmacist. The original version was somewhat like the present variety. The inventor created furikake to address calcium deficiency issues. Furikake’s flavors add a deep, rich and salty dimension to the fish entrée and when it is used in different Japanese dishes.
When we got back to our home here in New Jersey, armed with my niece’s recipe, I cooked this Hawaiian Salmon dish again. We enjoyed it so much I have cooked it twice since. This is the kind of dish that can be cooked all year round. If it’s summer and you don’t feel like stepping outdoors in the scorching heat to grill, this cooks in minutes in the oven. If you’re experiencing the winter months, this is the kind of warm, oven-baked dish that is sheer comfort on a chilly day.
My spoon gently slid into the silky salmon piece on the platter and I helped myself to a generous serving. The sweet-salty flavors from the mayonnaise and the furikake seasoning had immersed throughout the fillet and it was divine just the way it was. This fish reminded me of my mom’s ‘pescado con mayonesa’ recipe from long ago. And for a sweeter, more tropical flavor, I scooped a tablespoon of the side sauce – toyo (soy sauce), brown sugar, garlic which was cooked in butter and sprinkled the thick, syrupy sauce all over the fillet and onto the rice on my plate.
My attempt and my personal version of a favorite family recipe, passed around from one niece to another proved one thing – where there is family, there is always food. And if it’s food that is lovingly prepared for you – then you know love was the most important ingredient in it all.
Hawaiian Salmon with Furikake and Mayonnaise
- 1 pound salmon fillet
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon calamansi or lemon juice
- 1 Tablespoon toyo soy sauce
- 2 Tablespoons Light Mayonnaise
- 3 to 4 Tablespoons Furikake seasoning
- 1/2 teaspoon salt
- 1 teaspoon black pepper powder
- 1 Tablespoon chopped, for garnish fresh parsley
- for serving: steamed rice
For the sauce:
- ½ cup unsalted butter
- 1 Tablespoon fresh minced garlic
- ⅓ cup toyo (soy sauce)
- ¼ cup water
- 2 Tablespoons brown sugar
- Marinate the salmon fillet with the extra virgin olive oil, calamansi or lemon juice and soy sauce. Keep the salmon marinated for 20 minutes. Set aside.
- Pre-heat the oven to 400 F.
- Place the salmon fillet on a pre-greased baking pan, about 9 x 11. Spread a thin layer on light mayonnaise on both sides of the fillet. Sprinkle the furikake seasoning on top of the salmon. Season the top with salt and black pepper. Cover the entire dish with foil.
- Bake at 400 F for 15 to 18 minutes. While the salmon is baking prepare the side sauce.
- To cook the sauce:In a small sauce pan: Melt the butter. Sauté the garlic for 1 to 2 minutes. Add the soy sauce and water. Add the brown sugar and mix well.
- Simmer the sauce for 5 minutes till it reduces and becomes thick. Set aside for serving with fish later.
- When the fish is cooked and ready, serve warm with the sauce on the side. Sprinkle chopped parsley all over for garnish. Serve with rice.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]