A popular Hawaiian-Japanese dish.

Alana

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season salmon with garlic salt and black pepper. Combine mayonnaise and honey in a small bowl and spread on top side of salmon steaks.

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  • Place furikake in a shallow bowl. Dip top side of each salmon steak in furikake; press down lightly for coating to stick.

  • Heat oil in a large skillet over medium heat. Place salmon coated-side down and cook until golden brown, about 5 minutes. Turn over and continue cooking until salmon flakes easily with a fork, about 5 minutes more.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

400 calories; protein 29.4g 59% DV; carbohydrates 16.4g 5% DV; fat 21.7g 33% DV; cholesterol 84.9mg 28% DV; sodium 691.4mg 28% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/20/2017
I really loved the honey and mayonnaise spread.:) I sprinkled furikake over instead of dipping the salmon into it. I have about 4-5 different bottles (different flavors) of furikake so I just chose one of them that I thougth would go best with the sweet topping. Furikake is a mix of spices ground up dried fish with nori (seaweed) and sesame seeds and is normally sprinkled over rice. I'm more familiar with it "poke" style which means cubed sushi-grade salmon mixed with furikake soy sauce mirin (or rice vinegar instead) etc... But also I think adding the furikake after searing is best. Frying salmon is definitely japanese.:) Thanks for the recipe!! Read More
(1)
7 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2017
I really loved the honey and mayonnaise spread.:) I sprinkled furikake over instead of dipping the salmon into it. I have about 4-5 different bottles (different flavors) of furikake so I just chose one of them that I thougth would go best with the sweet topping. Furikake is a mix of spices ground up dried fish with nori (seaweed) and sesame seeds and is normally sprinkled over rice. I'm more familiar with it "poke" style which means cubed sushi-grade salmon mixed with furikake soy sauce mirin (or rice vinegar instead) etc... But also I think adding the furikake after searing is best. Frying salmon is definitely japanese.:) Thanks for the recipe!! Read More
(1)
Rating: 5 stars
05/19/2020
I will definitely make it again! My first time making salmon and this turned out really great! Read More
Rating: 4 stars
05/25/2020
Instead of pan frying we baked this fish at 400° for 12 minutes. We loved the seasonings from this recipe.? Read More
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Rating: 4 stars
03/18/2016
Ii really liked this a lot. it will go into the rotation. I gave it a 4 not a 5 because the salmon quantity was not specified and so the cooking time was wrong and so it thru the timing of my entire meal off... over cooked the asparagus etc. although that can be remedied by simply adding more time the enxt time I cook this... and there will be a next time. Another thing. it didn't specify what kind of furikake to use. I just thru the bits and dabs of my furikake bottles together. I am sure more people dont have 5 different flavors around like iIdo but.... if possible I would go with just a plain fumi or seaweed type. NOT a bonito or tomago style. I also did not use the wasabi type to make sure it didn't get too spicy for the kids.. with that being said it was awesome.. even the DH who has a distinctly American palate loved it... I served it with saifun ( bean thread) with a light mirin tamari sesame oil sesame seed ginger garlic mixture.... nice and light with similar flavors but only having a hint of them to support the salmon not overpower it. I also served sliced salted cucumbers for the kids and that went very well. In summary judge the salmon timing based on your steaks. this is a super yummy recipe. True taste of Hawai'i style Japanese.... Ono! Read More
Rating: 4 stars
09/30/2016
This was really tasty I'll make this again. I had some leftover homemade furikake that was definitely non-traditional but it totally worked with the salmon kewpie mayonnaise and other ingredients. The toasted seaweed sesame seeds bonito spices and other tasty bits of my furikake tasted great with the oily fish. I might use prepared furikake if I run out of my own but you can definitely make your own from ingredients you probably have in your pantry or that you can buy at the regular grocery store. Read More
Rating: 4 stars
07/22/2020
We've been making Furakake Salmon for years, but never fried. baked in an oven at 375 for 20 minutes... Read More
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