The Corkline

Spicy Furikake Salmon with Quinoa

Published May 4th, 2021 by Copper River Salmon

Spicy Furikake Salmon with Quinoa

Recipe and photos by Shanna Schad

This fantastic recipe comes from a partnership between our sister-fishery, Prince William Sound Salmon, and the ever-inspiring Shanna Schad! Spicy flavors combine with delectable salmon and the perfect complement of quinoa, for a dish you'll want again and again! 

Check out the recipe on to download the recipe card!


  • 2 lbs Prince William Sound Sockeye Salmon
  • Lemon wedges
  • Mayonnaise
  • Furikake seasoning
  • Sriracha 
  • 1 1/2 cup quinoa
  • 3 cups chicken or vegetable broth
  • 1/2 tsp salt
  • 1-2 English cucumbers
  • 1 large carrot
  • 2 tbsp seasoned rice wine vinegar
  • 2 tsp Tamari or soy sauce
  • 1/3 cup mayonnaise
  • 2-3 tsp Sriracha
  • 2 cups shredded red cabbage
  • 1/2 cup diced scallion
  • Lemon wedges


  • Preheat oven to 400°F
  • Rinse + drain quinoa, add to medium saucepan with broth, bring to boil then lower to simmer until all liquid absorbed
  • Peel cucumbers, then wash and thinly slice
  • Peel and shred carrots, add both carrots and cucumber to bowl with vinegar and tamari or soy sauce, then chill
  • Cut salmon into 4-6 oz portions, debone, then rinse & dry
  • Line baking sheet with foil then evenly space portion
  • Squeeze lemon juice over portions
  • Mix mayonnaise with Sriracha to desired spiciness
  • Spread 2 tsp mayonnaise mix on each portion, then sprinkle with furikake 
  • Bake salmon about 8 minutes, or until opaque and separates easily with a fork
  • Mix 1/3 cup mayonnaise with 2-3 tsp Sriracha and drizzle over salmon
  • Fluff quinoa and divide amongst plates, top with salmon
  • Serve with shredded red cabbage and cucumber + carrot mix

Spicy Furikake Salmon With Quinoa

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