Quick Japanese-Style Baked Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ - 2 pounds fresh salmon fillet, sliced into 4 portions
02 -
¼ cup Kewpie mayonnaise
03 -
1 teaspoon shoyu (or soy sauce, or tamari if gluten-free)
04 -
1 teaspoon prepared wasabi paste (optional)
05 -
¼ cup furikake
06 -
kosher salt and ground black pepper, to season
07 -
nonstick cooking spray
→ For Serving
08 -
rice
09 -
sautéed cabbage or bok choy
10 -
thinly sliced green onions
# Instructions:
01 -
Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Lightly spritz the surface of a baking sheet with nonstick cooking spray.
02 -
Season the entire surface of the salmon fillets well with 1½ teaspoons kosher salt and ground black pepper as desired. Place the salmon on the prepared baking sheet, salmon skin side facing down.
03 -
To a small bowl, add the mayonnaise, shoyu, and prepared wasabi paste (if using), and mix to combine very well. Spread the mayonnaise mixture over each salmon fillet, spreading it so it coats the entire surface of the fish.
04 -
Sprinkle furikake over the salmon, covering the mayo mixture thoroughly.
05 -
Transfer the prepared salmon to the oven. Bake 12-14 minutes, until the salmon is cooked to your liking and flakes easily when nudge of a fork.
# Notes:
01 -
Can be cooked in air fryer at 380°F for 10-12 minutes
02 -
Leftovers can be stored for up to 2 days in the refrigerator
03 -
Can be served cold or reheated in microwave or stovetop
04 -
Kewpie mayo can be substituted with regular mayonnaise