Air Fryer Hawaiian Furikake Salmon

If you love a lion king roll or other sushi dishes, you will love this recipe. It’s the perfect weeknight meal that’s ready in under about 30 minutes, with half of which just marinating.

What You Will Need

Here’s everything you need to make Hawaiian salmon furikake. It’s short and simple:

• Salmon: Your choice of skin-on or skinless fillets. There are many nutrients in salmon skin, such as omega-3 fatty acids, so I’m using a large piece of skin-on salmon.
• Soy sauce: Light soy sauce adds saltiness and umami to the salmon. If you like it a bit sweeter, use teriyaki sauce instead.
• Mayonnaise: Japanese Kewpie mayo gives the best flavor, but regular mayo works too. This is our binder for the furikake.
• Furikake: Japanese rice seasoning mix made with dried seaweed, sesame seeds, salt, sugar, and sometimes bonito flakes (dried, smoked fish). Instead of adding it to rice, we’re putting on the outside of the salmon for a savory and nutty crust. It comes in a few varieties, including wasabi-flavored. Here I’m using the classic version without wasabi, because, you know, kids.
• Air fryer: For quick, easy cooking with minimal cleanup.

How to Make Salmon Furikake

Step 1: Clean the salmon

Rinse the salmon under cold water and pat dry with paper towels.

Step 2: Prepare the salmon

Marinate the salmon in soy sauce for at least 15 minutes. Line the air fryer basket with foil or parchment paper for easy cleanup. Place it skin-side down and brush the top of the salmon with mayo, then sprinkle generously with furikake.

Step 3: Air fry

Air fry at 380°F (no preheating needed) for 8 minutes or 10 minutes for thicker cuts (about 1 inch or more). The salmon should be golden on top and flake easily with a fork. Serve hot with steamed rice for a complete meal.

Storage & Reheating

Store cooked salmon in an airtight container in the fridge for up to 3 days.

To reheat, use an air fryer at 350°F for about 5 minutes to keep the topping crispy. You can also microwave on a plate covered with a damp paper towel in 30–45 second intervals until warmed through.

FAQs

How do I know when the salmon is done?

Check the thickest part of the salmon (usually the center) by gently pulling it apart it with a fork. The flesh should look opaque (not see-through). If it’s still translucent (shiny and darker pink), cook it a little longer. For more accuracy, the internal temperature should reach 145°F.

Can I make this without an air fryer?

Yes. The air fryer is perfect for smaller batches, but if you’re cooking for a crowd or doubling the recipe, use the oven instead. Bake at 400°F for about 12-15 minutes, or until the salmon flakes easily with a fork.

Do I need to flip the salmon in the air fryer?

No. Leave it skin-side down the whole time.

Complete the Meal

Looking for a vegetable side to go with your salmon? Try one of these:

• Easy blanched bok choy
• Japanese cucumber salad
• Garlic and choy sum stir fry
• Din Tai Fung green beans

Or check out my other Hawaiian recipes!