As you’ve probably noticed by my previous food posts, my cooking style is focused on processes that are as easy and delicious as possible with baking and roasting as some of my favorite methods! I love roasting sheet pans full of vegetables like zucchini, bell peppers, onions, carrots, and broccoli to go along with baked fish (like this one) and/or chicken (like this one). I’m not as well versed in cooking fish on the stove top (I always seem to overcook them or burn the skins), so baking them is easiest and most efficient for me after a long work day. I recently made this teriyaki furikake salmon in one dish and with fewer than five ingredients and it was absolutely delicious! I had a large fillet of salmon in the freezer and simply marinated and cooked it in Mr. Yoshida’s sauce for a sweet and salty flavor. The furikake added an extra saltiness and crunchy texture to the soft, flaky salmon, and I had lots of fish leftover for lunch. I hope you try and like this one!
Ingredients:
- One large fillet of wild salmon
- 1/2 cup of Mr. Yoshida’s Sweet Teriyaki sauce
- 1/8 cup of furikake of choice
- Pepper to taste
Instructions:
- Set salmon out and bring to room temperature
- Pat salmon fillet to remove any excess moisture
- Lay fillet in a medium baking dish (dish size dependent on fish size) and cover with teriyaki sauce, spooning sauce all over each area of the fish
- Season with pepper to taste
- Cover dish and refrigerate for 30 minutes to overnight depending on how potent you like your marinade
- When fish is pau marinating, preheat oven to 450 degrees
- Place dish in oven and bake until 110 degrees (fish will keep cooking after you remove from the oven) for medium rare
- When fish is pau baking, cover entire surface with furikake of choice
- Serve with rice, salad, and any vegetables you like!
