This Baked Teriyaki Furikake Wasabi Salmon is a bold, Japanese-inspired dish that brings together sweet teriyaki, savory nori furikake, and a gentle kick of wasabi, finished with a touch of fresh lemon. Created by guest Jennifer Zelko-Schlueter, this oven-baked salmon is simple enough for a weeknight meal yet elegant enough for entertaining. The creamy wasabi mayo helps keep the salmon moist while the furikake adds irresistible umami and texture.
Jennifer also shares other island-style favorites on Cooking Hawaiian Style, including her indicated Warabi Salad recipe, which highlights fresh, local flavors and traditional techniques.
If you’re new to furikake, it’s a classic Japanese seasoning made from seaweed, sesame seeds, and spices—learn more about furikake seasoning and its uses in Japanese cooking.
Serve this baked salmon with steamed rice, roasted vegetables, or a crisp green salad for a well-balanced and satisfying meal.
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Baked Teriyaki Furikake Wasabi Salmon by Jennifer Zelko-Schlueter
Ingredients
- 2-3 pounds salmon fillets
- 1 cup yoshida original marinade & cooking sauce Or homemade teriyaki sauce of your choice.
- 1 cup nori fumi furikake
- 1/2 cup olive oil mayo
- 1 1/2 tsp wasabi paste* If you don’t like wasabi or your kids don’t like it then just omit this ingredient.
- 1 lemon
Optional:
- squeeze of lemon
Instructions
- Marinate salmon in Yoshida sauce for at least 30 minutes.
- Preheat oven to 350 degrees, discard marinade and place salmon fillets in a baking dish or a sheet pan. mix mayo and wasabi paste until combined, spread over salmon as much or little as desired.
- Sprinkle furikake over fillets (also as much or little as desired).
- Bake for 20 minutes.
- Broil for 5 until tops are slightly browned.