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A delicious Hawaiian-inspired dish featuring tender baked salmon with a savory mayonnaise crust, topped with crunchy panko and umami-rich Japanese furikake seasoning. Ready in under 30 minutes!
For 4 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with vegetable oil.
Prepare the salmon by patting the fillets completely dry with a paper towel. Season both sides lightly with salt and black pepper.
Make the toppings in two separate small bowls.
Assemble the salmon.
Bake the salmon for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). For an extra crispy topping, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
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A delicious Hawaiian-inspired dish featuring tender baked salmon with a savory mayonnaise crust, topped with crunchy panko and umami-rich Japanese furikake seasoning. Ready in under 30 minutes!
This hawaiian recipe takes 25 minutes to prepare and yields 4 servings. At 440.49 calories per serving with 31.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Remove from the oven and let it rest for a couple of minutes. Garnish with freshly sliced green onions and serve immediately with steamed rice and vegetables.
Use gluten-free panko breadcrumbs and replace the soy sauce with tamari or coconut aminos.
Add 1-2 teaspoons of sriracha, gochujang, or chili garlic sauce to the mayonnaise mixture for a spicy kick.
Omit the panko breadcrumbs and sugar. The furikake seasoning itself provides a nice texture and flavor.
To make this in an air fryer, cook at 375°F (190°C) for 8-10 minutes, until the salmon is cooked through and the topping is golden.