Serves4
Prep10 min
Cook15 min
A Hawaii potluck staple, and for good reason. A quick mayo and shoyu glaze keeps king salmon moist while a lid of furikake toasts into a savory, crunchy crust. Almost no effort, and it feeds a table.
What You Need
- One side or four fillets king salmon, about 1.5 lb
- 3 tablespoons mayonnaise, Kewpie if you have it
- 1 tablespoon shoyu
- 2 to 3 tablespoons furikake
Method
- Heat the oven to 400F and line a sheet tray.
- Pat the salmon dry and set it skin-side down. Whisk the mayo and shoyu, then spread it evenly over the top.
- Cover the top with furikake, pressing gently so it sticks.
- Bake 12 to 15 minutes, until the salmon just flakes and the furikake is toasted. For more color, finish under the broiler for a minute.
To serveServe over hot rice with a squeeze of lemon. This one feeds a table and reheats well the next day.
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