- 1 inch ginger grated of minced
- 1 clove garlic grated or minced
- ½ jalapeño minced
- ½ teaspoon brown sugar or light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon oil neutral, such as grapeseed, avocado or vegetable
Pat salmon fillets dry. Brush the marinade over the flesh side of the salmon in a baking dish or on a sheet tray. Cover and let marinate in the fridge for 30 minutes to 2 hours.
Preheat oven to 325°F.
Remove the larger pieces of jalapeño, garlic and ginger from the salmon fillets. Pour out the marinade and wipe off the dish or sheet tray or switch the salmon to a clean baking dish. Spray some pan spray or add a bit of oil to the dish and position the salmon on top of it.
Evenly brush the mayonnaise over the flesh side of the fish. Sprinkle each fillet evenly with furikake.
Place in the oven to bake for 10-20 minutes or until internal temperature reaches 125 to 130°F. Serve with lime or lemon wedges.
- These directions are for a medium to medium-rare salmon. If you prefer a more well-done salmon, cook longer/to your desired doneness.
- This recipe can be made without mayonnaise if you do not like it. The texture will be slightly less moist, but the furikake will still adhere to the salmon.
- Try making this dish more or less spicy by adjusting the amount of jalapeño.
- Cooked salmon can be stored safely in the fridge for 3-4 days. To reheat, place in a 275°F oven for about 15 minutes or until the fish reaches 125-130°F.
- I do not recommend freezing the finished dish.
- To make a full meal, serve alongside some steamed rice and simply sautéed vegetables of your choice.
Serving: 1g | Calories: 368kcal | Carbohydrates: 3g | Protein: 35g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 629mg | Potassium: 889mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg