Easy Furikake Salmon Gluten Free Recipes

CRISPY BAKED FURIKAKE SALMON

Steps:

• Preheat your oven to 390°F (200°C).
• Place salmon skin side down in a baking pan.
• Pour over the soy sauce and use a pastry brush to spread it all over the salmon, including on the sides.
• Sprinkle Furikake evenly over the salmon.
• Bake in the middle of the oven for 20 minutes, until cooked through.
• Serve with white rice or veggies, or use it to make your own sushi rolls.

EASY FURIKAKE SALMON - GLUTEN FREE

Steps:

• Prepare a grill pan by lining it with heavy-duty foil and lightly brush a patch with oil (where salmon will lay).
• Preheat gas grill to high heat, 450°F to 550°F.
• In a small bowl, combine light mayonnaise, wasabi paste, sriracha sauce, and sliced green onions; set aside.
• Rinse salmon fillets with cool water and pat dry with a paper towel. Place salmon fillets (skin side down) on the prepared grill pan, taking note of salmon fillet thickness for proper cooking times (see step 6 below). Season to taste with fresh cracked black pepper.
• Divide prepared mayonnaise mixture across salmon fillets, spreading to the edges of each. Sprinkle each fillet evenly with Nori Kame Furikake.
• Grill over direct high heat, maintaining 500°F, until salmon just begins to flake easily* and does not appear fleshy inside. It should appear very moist.Take care not to overcook and use these general grilling reference times: 4-5 minutes per ½-inch thickness, 8-10 minutes per 1-inch thickness, or 13-15 minutes for 1 ½-inch thickness. If using a meat thermometer*, see NOTE below.
• Remove salmon fillets from foil to a warm plate and allow to rest about 2 minutes; then cut into 4 equal portions to serve.
• Prepare a baking sheet with foil and lightly brush a patch with oil (where salmon will lay). Preheat oven to 400°F.
• In a small bowl, combine light mayonnaise, wasabi paste, sriracha sauce, and sliced green onions; set aside.
• Rinse salmon fillets with cool water and pat dry with a paper towel. Lay salmon fillets (skin side down) on the prepared pan. Season to taste with fresh cracked black pepper.
• Divide prepared mayonnaise mixture across salmon fillets, spreading to the edges of each. Sprinkle each fillet evenly with Nori Kame Furikake.
• Bake in prepared oven for 18-22 minutes or until salmon just begins to flake easily* and does not appear fleshy inside. It should appear very moist. Take care not to overcook. If using a meat thermometer*, see NOTE below.
• Once removed from the oven, allow salmon to rest about 2 minutes; then cut into 4 equal portions to serve.