Instructions

• Preheat the oven or air fryer to 400°F (200°C).
• While the appliance heats, let the 1 lb skinless salmon fillets come to room temperature (about 15–20 minutes).
• In a small bowl, stir together 2 tablespoons mayonnaise, 1 teaspoon wasabi, and ½ teaspoon soy sauce until smooth.
• Pat the salmon fillets dry with paper towels and place them skin-side down (they are skinless) on a plate or cutting board.
• Spread the mayonnaise–wasabi mixture evenly over the top of each fillet.
• Sprinkle 3 tablespoons furikake evenly over the coated fillets.
• For oven cooking: line a baking sheet with parchment paper, arrange the fillets on the sheet, and bake on the middle rack at 400°F (200°C) for 6–8 minutes for four thin fillets or 8–10 minutes for two thick fillets, until the salmon is opaque and flakes easily.
• For air-fryer cooking: line the air-fryer basket with a square of parchment paper or a liner, place the fillets in the basket with space between them, and cook at 400°F (200°C) for 6–8 minutes for four thin fillets or 8–10 minutes for two thick fillets, until opaque and flaky.
• Remove the salmon and let it rest 2–3 minutes before serving.