Information
A simple baked salmon recipe that is popular enough in Hawaii among the potluck scene. Here, we adapt it for a dinner dish (with some notes on the potluck style recipe).
Serving Size: 6
Source
There are many variations to the recipe, but this version comes from Hawaiian Electric’s “The Electric Kitchen” Baked Salmon with Teriyaki Glaze and Wasabi Mayonnaise (archived here), with some personal modifications to align more with the traditional methodology.
Ingredients
Main:
- 3 pounds: Salmon filet
- 2 ounces: Furikake
- 1/2 cup: Mayonnaise
- 1 teaspoon: Wasabi paste
Sauce: - 1 1/2 cup: Teriyaki sauce (optional)
Ingredient Considerations:
- The salmon should be room temperature and thawed if it has been previously frozen.
- Yoshida’s Gourmet Sauce is listed as the example (if not suggested) teriyaki sauce.
- The ratios of mayonnaise and wasabi can be adjusted depending on spice preference, and more or less furikake may be used as well.
Instructions
- Preheat oven to 400°F.
- Place the salmon filet(s) skin-side down on a greased baking sheet. Use of foil or parchment paper is suggested for easier cleanup. Pat-dry the salmon with paper towels.
- Mix the mayonnaise and wasabi together in a small bowl. Then spread the mixture on top of the entire salmon evenly.
- Sprinkle a layer of furikake over the salmon.
- Bake in the oven for 10-12 minutes, or until the furikake crust is brown.
- (Optional) In a small saucepan, warm the teriyaki sauce and serve with the salmon.
Instruction Considerations:
- Other cooking instruction considerations.