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Hawaiian Salmon with Furikake and Mayonnaise

This Hawaiian Salmon with Furikake and Mayonnaise is baked with the Japanese seasoning that consists of dry flakes of fish, seaweed, salt and sugar. The popularity of furikake has grown in America in the last few years. It is often sprinkled on rice, vegetables and fish when cooking. I added a thin layer of mayonnaise on top of the salmon before sprinkling the seasoning, which made the fish moist and juicy. This baked entrée cooks quickly in minutes so you can enjoy this on a busy weeknight or a family meal on weekends. This is an Asian in America family recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Cook Time23 minutes
Total Time23 minutes
Course: Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Hawaiian Salmon Furikake
Servings: 4 people
Calories: 262kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 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
  • cup toyo (soy sauce)
  • ¼ cup water
  • 2 Tablespoons brown sugar

Instructions

  • 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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Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 7g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 395mg | Potassium: 556mg | Sugar: 6g | Vitamin A: 45IU | Calcium: 19mg | Iron: 0.9mg