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Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
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5 from 18 votes

Baked Furikake Salmon with Kewpie Mayo

Baked Furikake Salmon with Kewpie Mayo is a tender, flavorful salmon recipe made with Kewpie mayo, soy sauce, garlic powder, and furikake. This umami-packed salmon dish is ready in less than 15 minutes with minimal cleanup. Serve furikake salmon with Japanese rice and a vegetable for a well-rounded weeknight meal.
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Dinner, Main Course
Cuisine: Hawaiian, Japanese
Servings: 2
Calories: 429kcal


  • 1 lb salmon
  • 2 tablespoon Kewpie mayo
  • ½ tablespoon garlic powder
  • 2 teaspoon soy sauce
  • 2 tablespoon furikake
  • freshly cracked black pepper to taste


  • Prepare salmon and oven - Remove the salmon from the refrigerator and let it sit on the kitchen counter to temper, about 10 minutes. Heat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper or aluminum foil, or grease the baking sheet with vegetable oil, and set aside.
  • Make Kewpie shoyu sauce - In a small bowl, add Kewpie mayo, soy sauce, and garlic powder. Use a spoon or chopsticks to mix the sauce until homogeneous and smooth. Set aside.
  • Prepare salmon - Use a sharp knife to slice the salmon across the grain into 2-4 servings. Pat the top of the salmon with a paper towel and place the servings on the prepared baking sheet with at least an inch between each piece.
  • Add the shoyu mayo and furikake - Use a spoon to scoop and spread the Kewpie mayo-soy sauce mixture onto the top of each salmon piece. Sprinkle furikake on top of each piece, covering the entire top of each salmon serving. Add freshly cracked black pepper to taste.
  • Bake the salmon - Place the tray of salmon in the oven and cook for 10-12 minutes depending on the thickness of the salmon. Remove from the oven and serve immediately.



Store leftovers in an air-tight container or wrap in foil and refrigerate for up to two days. To reheat, heat the oven to 350° F, remove the salmon filets from the refrigerator, and allow the filets to reach room temperature (about 15 minutes). Place the salmon on a baking sheet and heat for 7-10 minutes.


  • For tender salmon, don't overcook the salmon! Cook only until just cooked and use a fork to check the doneness. Overcooking the salmon can result in very dry, tough fish.
  • For easy cleanup, line the baking sheet or baking dish with aluminum foil or parchment paper.
  • For a lower sodium sauce, use low-sodium Japanese soy sauce. This soy sauce typically has a green cap and label.


Calories: 429kcal | Carbohydrates: 2g | Protein: 46g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 527mg | Potassium: 1168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg