Quick and easy crispy topped salmon bakes up fast for a delicious, quick meal. Serve furikake salmon with rice, soy sauce or lemon wedges and a quick salad of cucumbers dressed with rice vinegar or steamed veggies.
Cut salmon fillet across the grain into four equal servings and arrange on a parchment-lined baking tray. Pat dry with a paper towel.
In a small bowl, combine kewpie mayo and lemon juice and whisk together well, then spoon onto salmon pieces and spread evenly over the tops.
In another small bowl, combine furikake seasoning, pepper, onion powder, and garlic powder. Sprinkle evenly over top of mayo covered salmon.
Bake in center of oven for 12 minutes or until the internal temperature reaches between 125-135 depending on your preference.
Remove from oven, and serve immediately.
Notes
Baking time is based on 1" thick slices of salmon fillets. If you have thin pink salmon fillets, check for doneness after 8 minutes and for thicker king salmon fillets, you may need to bake them for up to 14 minutes.Salmon is cooked once is flakes apart, though it is safe to eat medium rare too, if you like it that way.