Salmon flakes are pan-fried, moisture-reduced salmon that make a great topping for steamed rice. Strongly seasoned with salt, they resemble furikake rice seasoning and are not only perfect for rice but also for various dishes like pasta and salad. While not meant to be served as an entrée, salmon flakes are a convenient and versatile dish to prepare in advance and keep on hand.
What are Salmon Flakes?
Salmon flakes are cooked until they develop a dried texture and are strongly seasoned with salt. They are not typically eaten on their own but rather used as a topping, sprinkled over steamed rice, pasta, or salad. They also make a perfect filling for onigiri rice balls or can be mixed into fried rice. Due to their saltiness, salmon flakes function almost like a seasoning to enhance the flavor of various dishes.
Because they are quite salty and contain little moisture, salmon flakes can last for a couple of weeks in the refrigerator. If you want to store them for longer, freeze them in a freezer bag, and they will keep for a few months. They defrost quickly, but there’s usually no need to thaw them before using them in cooking. You can easily keep a batch in the freezer and even make a larger quantity for future use.
Salmon flakes are often sold in jars at Japanese supermarkets, but they can be quite pricey. Fortunately, this is an easy dish to make at home with simple ingredients. Since salmon is a popular and widely available fish in the U.S., there’s no need for a special trip to a Japanese store as long as you have basic Japanese pantry ingredients.
Tips for making Salmon Flakes
- Make sure to cook the salmon long enough to remove excess moisture. This process takes about 10 minutes over medium-low heat. Stir constantly while cooking to prevent burning.
- Beware—when using salmon flakes in dishes, be careful not to over-season with extra salt. For example, if you’re adding salmon flakes to fried rice, reduce the amount of salt and soy sauce to maintain a balanced flavor.
More recipes like Salmon Flakes
Video
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Salmon Flakes Recipe
Ingredients
- 1/2 lb salmon fillet
- 1 Tbsp Sake (rice wine)
- 1/2 Tbsp Mirin
- 3/4 Tbsp salt (to taste)
- 1/2 tsp toasted sesame seeds
Instructions
- Preheat oven to 425F (220C.) Place salmon on a greased baking sheet and cook in the oven for 10 minutes.
- Using fork, flake the salmon finely on the baking sheet. Remove any bones and skin.
- Heat a non-stick frying pan on medium heat and add salmon flakes and Sake. Stirring constantly, cook until the fish is dry and moisture is evaporated. Add salt, Mirin, and sesame. Continue frying for a few more minutes. Remove from heat and cool completely.
Video
This recipe was originally published in November 2013. The post was updated on March 5, 2025 with more useful content, new photos and a short video.
11 Comments
Thx for this recipe! Very tasty!
Alexei,
Glad you liked it!
I love Salmon Flakes! I had my best breakfast in my life in one of the sushi places in Tsukiji and as we bid farewell and said thanks to the chef, a lovely old lady gave me a big jar of Salmon flakes! Turned out she is the owner of the restaurant! So sweet! And i cant thank her enough. I got hooked with it ever since, making rice balls and sprinkled it on everything. Thanks to your recipe now i can make my own salmon flakes!
Jean,
thanks for your lovely comment!
Thank You so much Yuko and Noriko! I didn’t had the chance to visit Japan as Jean did. But someday I surely will. Your recipes are just amazing! Simple and tasty as you always say! Thank You so much once again, and I hope this site keep bringing the best of japan recipes in a simple, easy to follow and tasteful way!
ほんとうにありがとうございます！
Franklin,
you’re welcome. We add a new recipe every week, so come back soon!
Hi Noriko, This recipe looks amazing. I will make some salmon flakes tonight! 🙂
I am just wondering how long I can store them in the fridge. Hope you can help me out!
Thanks
Sorry! I meant to write “in the freezer”. Thanks again! 🙂
Vanessa,
our Salmon Flake will keep for a week or so in the fridge, and a month or two in the freezer. Hope you like it!
Hi, i would like to make the salmon flakes for my 2 yo kid. She is so picky on food, and i am going to bring her for a vacation. How many days it still can be consume if i do not put it in the fridge? Thanks for sharing 🙂
Jenny,
it needs to be refrigerated…sorry.