Make Hawaii’s popular salmon dishes even easier with an air fryer. Tender salmon fillets are marinated in soy sauce, brushed with creamy mayonnaise, topped with furikake, and air-fried until golden and crispy. It’s also great served over rice.
If you love Lion King Rolls and other sushi dishes, try this recipe.
It’s the perfect weeknight meal that takes half the time to marinate the salmon and is ready in about 30 minutes.
what you need
Here’s everything you need to make Hawaiian Salmon Furikake. It’s short and simple:
Salmon: Choose fillets with or without skin. Salmon skin is rich in nutrients such as omega-3 fatty acids, so we use large salmon with the skin on. Mayonnaise: Japanese Kewpie mayonnaise gives the best flavor, but you can also use regular mayonnaise. Soy sauce: Light soy sauce adds saltiness and flavor to the salmon. If you prefer something a little sweeter, use teriyaki sauce. Furikake: A Japanese rice seasoning that comes in many varieties, including wasabi flavor. I use the classic version without wasabi. Air Fryer: Quick and easy cooking with minimal cleaning.
How to make salmon furikake
Step 1: Clean the salmon
Wash 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. Spread mayonnaise on top of the salmon, skin side down, and sprinkle generously with furikake.
Step 3: Air fry
Air fry at 380°F (no preheating required) for 8-10 minutes. Cook for closer to 8 minutes for thin fillets and up to 10 minutes for thicker fillets (about 1 inch or more). The top of the salmon should be golden brown and can be easily flaked with a fork. Enjoy with hot rice.
Storage and reheating
Cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, use the air fryer at 350°F for about 5 minutes to keep the topping crisp. You can also microwave it on a plate lined with a damp paper towel in 30-45 second intervals until heated through.
FAQ
How do I know when my salmon is done?
Check the thickest part of the salmon (usually the center) by gently pulling it apart with a fork. The meat should appear opaque (not see-through). If it’s still translucent (shiny and dark pink), cook it a little longer. For more accuracy, the internal temperature must reach 145°F.
Can I make it without an air fryer?
yes. The air fryer is great for small batches, but if you’re cooking for a crowd or want to double a recipe, use the oven instead. Bake at 400°F for about 12-15 minutes or until salmon flakes easily with a fork.
Do I need to flip salmon in the air fryer?
No, please keep the skin side down.
complete the meal
Looking for a vegetable side to go with your salmon? Try one of these:
Or check out my other Hawaiian recipes!
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explanation
Make Hawaii’s popular salmon dishes even easier with an air fryer. Tender salmon fillets are brushed with soy mayo sauce, topped with furikake, and air fried until golden and crispy. It’s also great served over rice.
Wash the salmon: Wash the salmon under cold water and pat dry with paper towels. 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. Spread mayonnaise on top of the salmon, skin side down, and sprinkle generously with furikake. Air fry at 380°F (no preheating required) for 8-10 minutes. Cook for closer to 8 minutes for thin fillets and up to 10 minutes for thicker fillets (about 1 inch or more). The top of the salmon should be golden brown and can be easily flaked with a fork. Enjoy with hot rice.
Preparation time: 15 minutesCooking time: 10 minutescategory: side dishmethod: Hawaiian
