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Nori-Wrapped Wasabi Salmon

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

This recipe is a compilation of one by Mary Shaw and one published in the Fall 2001 Desert Dining Guide from the En Fuego restaurant in Arizona with a few twists of my own.  By wrapping the salmon before baking, it stays very moist and tender.  The nori adds unusual flavor and bonus minerals.

1 tablespoon olive oil
1 tablespoon finely chopped herbs: any combination of thyme, basil, garlic, parsley, mint
Salt and pepper
2 8-ounce salmon fillets
1 tablespoon Dijon mustard
¼ teaspoon wasabi powder
2 sheets of nori

Preheat oven to 450 degrees F.  Mix oil, herbs, salt and pepper.  Rub salmon with mixture.  Mix mustard and wasabi together.  Spread on nori.  Place salmon face down in the middle of the nori sheet and wrap like a package so that fish is fully covered. The nori will stick to itself and the fish.  Place wrapped fish in a slightly oiled baking dish.  The general rule for fish is to cook it 10 minutes for each inch of thickness. The nori will lightly flavor the fish and seal in the juices.  

Preparation time: 15 minutes
Makes 4 small or 2 regular servings

20 Comments:

Ron Hippe
That salmon looks good enough to eat! I love sea nutrients too. Cant wait to try it out.
August 16, 2008, 8:00 pm

melissa Davis
This is one of my favorite recipes from our Whole Foods Production class! I make it for friends and everyone loves it, even if they fear seaweed.
August 17, 2008, 9:13 am

Brook Morgan
Wow, the nori-wrapped salmon turned out PERFECTLY. The wasabi was just the right amount of kick and the fish was juicy as heck. This will become one of my stand-by recipes.
August 18, 2008, 9:36 am

Matt Bien
This looks great. I'm going to try it.
August 18, 2008, 11:42 am

Bruce Campbell
Great job! It looks good and tastes better. Love the recipe...and the show.
August 24, 2008, 7:28 am

Whitman Matty
WOW!! I never thought salmon could make anyone look so good!! I will try it. Your show is the best!! thank you!
August 26, 2008, 4:31 pm

Candyce Jack
This is one of my most favorite recipes! It is aboslutely perfect!
November 23, 2008, 11:46 am

Jayne Krentz
I haver always had trouble cooking fish. This recipe really worked! Thanks so much. I am now a fan.
November 13, 2009, 8:08 pm

Jamie Williams
can i use wasabi paste instead of powder?
March 2, 2010, 11:10 pm

Cynthia Lair
Jamie - wasabi paste is perfect!
March 3, 2010, 8:28 am

Joanne Parkhurst
Yes, yes, yes, this is the best recipe! I have fixed it a couple of times and always have rave reviews. Just one question. How far ahead of time could you prepare this?
May 3, 2010, 2:26 pm

Cynthia Lair
Joanne, Once the nori is wet from the mustard and wasabi, it begins to melt. Best not to wrap the fish until just before you plan to cook it. Preparing it the day before would not work for the same reason - the nori would begin to fall apart because of the moisture.
May 3, 2010, 3:27 pm

Sara L
This is absolutely delicious, and quick to prepare. Perfect for the middle of the week. Now that I have the nori, I'm not sure what else to do with it. Any suggestions? Thanks! I love your website!
November 3, 2010, 5:48 pm

Cynthia Lair
Hi Sara, Nori can be used as a rice wrap to make nori rolls. You can add torn pieces to scrambled eggs, soups, salad. Glad you liked the salmon recipe!
November 5, 2010, 7:08 am

Tami Cambrin
Yuck! - Nobody else thought this was terrible, made with the skin still on the salmon?
March 14, 2011, 2:33 pm

Raynoch Raynoch
Got it! Thanks a lot again for hlepnig me out!
May 4, 2011, 3:20 am

Wendy Michael
This worked great! My boys (preschoolers) peeled the nori off before eating, but husband and I thought it was great (skin and all!)!!!
May 8, 2012, 5:20 pm

Rowan L
Absolutely delicious! Tender, succulent fish in an adorable package. This is my 3rd time making it and I'm going to pump up the wasabi and mustard for even more falvor this time.
February 26, 2014, 6:16 pm

Karen Kennedy
I'm going to make this recipe tonight... but I have this vague memory of making this recipe with miso paste instead of the oil and herbs... and I loved it, but stopped making it for some reason. Did I get that from you?
July 23, 2016, 5:06 pm

Cynthia Lair
Hey Karen, I've never made it with miso. Sounds good though.
July 25, 2016, 7:59 am

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