Wasabe Furikake Grilled Salmon

These gorgeous, lazy days of summer are perfect for fast simple grilling - like a quick salmon fillet.  Season easily with something as simple as dill weed, or a richer mix like cajun seasoning, or as here, Japanese wasabe furikake seasoning.

A nice mix of sesame seeds, seaweed, dried shrimp and wasabe, furikake is not only Japan's favorite rice seasoning, it's gotta be my favorite salmon seasoning.
12-oz salmon fillet with skin, center cut
1 Tbsp wasabe furikake Japanese spice mix
kosher salt
red pepper flakes

Heat grill to high. Oil the skin side of the fillet generously with canola oil. Flip and season with furikake, salt and pepper flakes.

When grill is very hot, place fish skin-side down on the grill.

Close grill and grill on high for about 8 minutes, watching every 2-3 minutes. The fish should grill quietly for most of 8 minutes or so.

But after that as fat renders, flames can begin to lap up around the fillet. I love this because it really chars the skin and gives a good grilled flavor.

 But you might want to temper the flames with a water mister if they get too aggressive. Cook for a total of about 10 minutes per inch of thickness - I like my salmon slightly on the medium side, not overcooked and dry. Cook to your liking.

Gently remove the fish from the grill with a sharp metal spatula; you may need to coax it off the grill a bit if the char was boss. Slice and serve with salsa verde yogurt tartar sauce, if desired.

Serves 2-3.

Salsa Verde Yogurt Tartar sauce
1/3 cup plain Greek yogurt
2 Tbsp good real mayonnaise
2 tsp pickle relish
1 Tbsp salsa verde
1 clove garlic, minced
1 tsp favorite hot sauce (I used Texas Pete’s)

Stir ingredients together in a bowl.