This baked furikake salmon is flaky, tender, and packed with umami! Serve it in rice bowls with soy-glazed mushrooms, avocado, cucumber, carrots, and honey soy dressing for an easy, healthy 20-minute meal.
If you love salmon and want to switch things up, this baked furikake salmon is a must-try! Don't get me wrong—I love classics like blackened salmon and this teriyaki salmon, but this umami-packed version is something special.
If you've never had furikake, it's a Japanese seasoning made with seaweed, sesame seeds, dried fish, and a little sugar or salt. It gives the salmon an amazing, savory crunch and makes it taste like sushi with almost no effort.
The salmon turns out super moist and tender, and baking means less mess and no fishy smell in the kitchen. I love serving it like my viral teriyaki salmon buddha bowls: over rice with carrots, cucumber, avocado, and purple cabbage, then drizzling everything with a honey soy marinade. You can even swap the rice for cauliflower rice to keep it low-carb!
The best part? It is so easy to make and only takes 20 minutes, so it's perfect for busy nights or meal prep.
Why you'll love this recipe:
- Perfectly Flaky Salmon – Baked for a tender, juicy texture every time.
- Quick & Easy – Ready in just 20 minutes, perfect for busy nights.
- Big Umami Flavor – Furikake seasoning adds a delicious sushi-like taste.
- Healthy & Nutritious – High in protein, gluten-free, and packed with fresh ingredients.
- Customizable – Swap rice for cauliflower rice to make it low-carb or keto-friendly.
Ingredients
You only need a few simple ingredients to make this delicious furikake salmon bowl. It's packed with fresh flavors and easy to put together!
Furikake Salmon:
- Salmon – Four 6-ounce skin-on fillets. Wild-caught is great for flavor, but farmed works too. If using frozen salmon, thaw it completely first.
- Furikake Seasoning – A Japanese blend of sesame seeds, seaweed, and salt. You can find Furikake in the Asian aisle of most grocery stores or online. If you can't find it, mix sesame seeds, crushed nori (seaweed), and a pinch of salt as a quick substitute.
Homemade Honey Soy Dressing:
- Soy Sauce – Use low-sodium soy sauce for a less salty option or tamari if gluten-free.
- Dijon Mustard – Adds a subtle tang and helps the dressing blend smoothly. You won't taste it much, but it makes a difference!
- Honey – Balances out the saltiness with a touch of sweetness.
- Garlic & Ginger – Fresh is best!
Salmon Bowl Toppings (optional):
- Rice – White or brown rice both work. To save time, use pre-cooked rice or microwaveable rice packs. Swap it for cauliflower rice for a low-carb option.
- Toppings: We love avocado, carrots, cucumber, purple cabbage, and green onions.
- Shiitake Mushrooms – These have a rich, umami flavor, but you can swap them for cremini or white mushrooms if needed. They sauté perfectly!
Beginner Tip: If you're new to cooking, prep everything before you start. It makes assembling the bowls much easier!
How to make furikake salmon
Furikake salmon is quick and easy, ready in under 20 minutes. Anyone can make these delicious bowls—just follow these simple steps.
Prep: Preheat the oven to 425°F. Pat the salmon fillets dry with a paper towel.
Crust the salmon: Use your fingers to sprinkle ½ to 1 tablespoon of furikake seasoning on top of each fillet.
Bake the salmon for 12-15 minutes or until it reaches your desired doneness.
Make the dressing: Whisk all the dressing ingredients in a small bowl or mason jar. Taste and adjust with more Dijon or honey if needed. Set aside.
Assemble the bowls: Once the salmon and mushrooms are done, start with a rice base. Add the furikake salmon, sautéed mushrooms, carrots, cucumber, cabbage, and avocado. Sprinkle more furikake seasoning and top with sliced green onions.
Expert tips for furikake salmon:
- Let the salmon come to room temperature: This helps it cook evenly for the best results.
- Don't overcook the salmon: Bake for about 12 minutes to keep it moist and tender.
- Adjust cook time based on size: If your salmon fillets are bigger, add 2-3 extra minutes. For smaller fillets, reduce by 2-3 minutes.
- Leave the skin on and cook skin-side down: The skin helps keep the salmon moist and prevents overcooking.
- Meal prep: This recipe is perfect for meal prep. Store the ingredients separately in airtight containers in the fridge for up to 4 days. Add the dressing just before serving.
Equipment
- Cutting board + Kitchen knife
- Measuring Cups
- A small bowl or mason jar
- Whisk
- Baking Sheet
- Parchment Paper
- Nonstick skillet, cast iron, or stainless steel frying pan.
Tested Substitutions & Variations
- Make it Gluten-Free: If you're looking for a gluten-free alternative, use tamari instead of soy sauce. It's the same as soy sauce but without the gluten!
- Make it Spicy: Add red chili flakes to the dressing or the mushrooms.
- Salmon: For a milder fish taste, try using Arctic char or trout. These options have a similar texture to salmon but are less "fishy."
- Shiitake Mushrooms: If you can't find shiitake mushrooms, try oyster, portobello, cremini, or porcini mushrooms for a different flavor but similar texture.
- Olive Oil: Use vocado oil instead of olive oil.
- Honey: For a different sweetness, try maple syrup instead of honey. It will still provide that lovely sweet balance to the dish.
- Rice: For a lighter or keto-friendly option, swap the rice for cauliflower rice. Or, make it into a salad by serving the salmon on a bed of fresh spinach or mixed greens for a refreshing twist.
What to serve with furikake salmon:
This delicious furikake salmon pairs well with many tasty sides. Here are some great options:
- Rice bowls with cucumber, avocado, carrots, cabbage, and soy-glazed mushrooms
- White or brown rice with steamed broccoli
- Steamed vegetables like broccoli, cauliflower, bok choy, or edamame
- A refreshing side salad like spicy cucumber salad or Thai mango salad
- Caramelized air fryer pineapple with rice
- Crispy broccoli and cauliflower for extra crunch and flavor
Frequently Asked Questions
Yes! If you're using frozen salmon, thaw the fillets in the fridge for 6 hours or at room temperature for 2 hours. If you need it faster, place the fillets in a lukewarm water bath for about 30 minutes.
Furikake is a Japanese seasoning made from a blend of nori seaweed, sesame seeds, sugar, and salt. It's commonly used to season rice, fish, and vegetables. It has a salty, savory, and slightly sweet flavor.
Furikake has a savory, umami flavor from the seaweed, with a touch of sweetness from the sugar. It's often compared to the flavors of sushi.
You can find furikake at most large grocery stores, Japanese markets, or online (Amazon is a good option).
Definitely! Preheat your air fryer to 380°F. Place the seasoned salmon fillets skin-side down and air fry for 8–10 minutes or until cooked to your liking.
Yes! Simply swap the rice for cauliflower rice to make this a low-carb and keto-friendly option. Just prepare the cauliflower rice according to the package instructions.
Storage
Storage: For the best results, store leftover salmon in an airtight container in the fridge for up to 4 days. You can store all the bowl components together, but I recommend waiting to add the honey soy dressing until you're ready to eat.
Reheating: Reheat the salmon, rice, and mushrooms in the microwave for 45–90 seconds or until warm. Once heated, add back the cold components (cucumber, carrots, cabbage, and avocado), then drizzle with the honey soy dressing.
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Did you make this recipe?
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📖 Recipe
Furikake Salmon Recipe
Ingredients
Salmon:
- 4 (6oz) salmon fillets, skin on
- 2 - 3 tablespoon furikake seasoning
Mushrooms:
- 10 ounces shiitake mushrooms, stems removed and sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 large garlic clove, minced
- 1 tsp salt
- ½ teaspoon black pepper
Honey Soy Dressing:
- ¼ cup low-sodium soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Bowl Toppings:
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1 cup ribboned or grated carrot
- 1 medium English cucumber, cut into quarter moons
- 1 - 2 handfuls shredded purple cabbage
- 2 green onions (scallions), ends trimmed and thinly sliced
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Salmon: Gently pat the salmon filets dry with a paper towel. Then use your fingers to “crust” ½ - 1 Tablespoon of Furikake seasoning on top of each filet. Bake for 12 - 15 minutes, or until your desired doneness.
- Mushrooms: Meanwhile, heat a saute pan over medium-high heat with olive oil. Once it's hot, add the mushrooms, sesame oil, garlic, salt, and pepper. Saute for around 8 - 12 minutes, stirring often. Once done, the mushrooms should soften, release the liquid, and begin to turn golden.
- Honey Soy Dressing: Meanwhile, whisk all the dressing ingredients together in a small bowl or mason jar. Taste and add more dijon or honey if desired. Set to the side while you prepare the bowls.
- Assemble Bowls: When salmon and mushrooms are done, assemble your bowls with a base of rice. Then add the baked furikake salmon, sauteed mushrooms, ribboned carrots, cucumber pieces, shredded red cabbage, and avocado. Sprinkle extra furikake seasoning and sliced green onion on top.
- Top with the honey soy dressing, and enjoy!
Notes
Nutrition
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