Baked Salmon with Teriyaki Glaze and Wasabi Mayonnaise

Featured in the Honolulu Star-Bulletin on June 18, 2008.



Baked Salmon with Teriyaki Glaze and Wasabi Mayonnaise

  • 3 pounds salmon filet
  • 1/2 to 1 bottle (2 ounce-size) nori goma furikake (Japanese seasoned seaweed mix)
  • 1 1/2 cups teriyaki sauce (such as Yoshida's Gourmet Sauce)
  • 1/2 cup mayonnaise
  • 1 teaspoon wasabi paste (Japanese horseradish)


  1. Place salmon in a shallow baking pan.
  2. Evenly sprinkle salmon with furikake, bake in a 350°F oven for about 20 minutes.
  3. In a small saucepan, warm the teriyaki sauce then pour over the cooked salmon.
  4. Mix together the mayonnaise and wasabi and drizzle over salmon.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
650 calories, 39 g fat, 7 g saturated fat, 150 mg cholesterol, greater than 2000 mg sodium, 27 g carbohydrate, 0 g fiber, 18 g sugar, 50 g protein


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