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Baked Salmon Recipe

Name: Geisha Sushi Bistros Baked Salmon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.75 lb fresh salmon fillet (skin removed); 8 oz cooked snow crab meat (lump pieces); 2 tbsp green onion (thinly sliced); 2 tbsp mayonnaise (Japanese/Kewpie preferred); 0.5 tsp soy sauce; 0.5 tsp sesame oil; 0.25 tsp salt; 0.125 tsp black pepper; 8 to taste toothpicks; 1 tsp neutral oil (for baking dish); 0.25 cup soy sauce; 0.25 cup mirin; 2 tbsp sugar; 1 tbsp sake (optional); 1 each English cucumber; 1 tbsp rice vinegar; 0.5 tsp sugar; 0.125 tsp salt; 0.5 tsp toasted sesame seeds; 2 tbsp pickled ginger (optional, thinly sliced); 0.5 each fresh lemon (optional, wedges); 2 tbsp microgreens or thinly sliced green onion

Inspired by Geisha Sushi Bistro

Time35m

Serves4

Baked snowcrab wrapped w. salmon, served w. eel sauce & cucumber.

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Ingredients

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Crab-Salmon Bundles

3/4 lb fresh salmon fillet (skin removed)

8 oz cooked snow crab meat (lump pieces)

2 tbsp green onion (thinly sliced)

2 tbsp mayonnaise (Japanese/Kewpie preferred)

1/2 tsp Aged soy sauce

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

8 to taste toothpicks

1 tsp neutral oil (for baking dish)

Eel Sauce (Unagi-style glaze)

1/4 cup Aged soy sauce

1/4 cup Mirin

2 tbsp sugar

1 tbsp sake (optional)

Cucumber Salad & Garnish

1 each English cucumber

1 tbsp Rice vinegar

1/2 tsp sugar

1/8 tsp Celtic sea salt

1/2 tsp toasted sesame seeds

2 tbsp pickled ginger (optional, thinly sliced)

Finishing

1/2 each fresh lemon (optional, wedges)

2 tbsp microgreens or thinly sliced green onion

Method

Crab-Salmon Bundles

Prepare crab filling

In a medium bowl, flake the cooked snow crab meat into bite-sized pieces. Add 2 tablespoons mayonnaise, 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, 2 tablespoons thinly sliced green onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently fold to combine without turning the crab mushy. Taste and adjust seasoning; set aside.

Slice salmon

Using a sharp knife, cut the salmon fillet crosswise into 8 thin rectangular sheets about 3–4 inches long and 1.5–2 inches wide and approximately 1/8–1/4 inch thick. If the fillet is uneven, trim to create similar-sized pieces so they roll evenly.

Assemble bundles

Lightly oil a shallow baking dish or rimmed sheet with 1 teaspoon neutral oil. Place a small mound (about 1 ounce) of the crab mixture near one short edge of each salmon slice. Roll the salmon around the crab to form a neat bundle, tucking the end underneath. Secure each bundle with a toothpick through the roll. Repeat until all pieces are rolled.

Bake

Preheat the oven to 400°F (200°C). Arrange the bundles seam-side down in the prepared baking dish so they sit snug but not crowded. Brush or spoon 1–2 teaspoons of the eel sauce (reserve most for glazing/serving) over each roll. Bake for 8–12 minutes, depending on thickness, until salmon is opaque and just cooked through (internal temperature around 125–130°F/52–54°C for medium doneness). If you prefer a slightly caramelized top, switch the oven to broil for 1–2 minutes, watching closely to avoid burning.

Eel Sauce (Unagi-style glaze)

Combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sugar, and 1 tablespoon sake (if using) in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce heat and simmer until slightly thickened and glossy, about 6–8 minutes. Remove from heat and let cool slightly; the sauce will thicken more as it cools. Reserve about 1–2 tablespoons for brushing before baking and the remainder for serving.

Cucumber Salad & Garnish

Thinly slice the English cucumber on the bias into 1/8-inch slices. Place cucumber slices in a bowl and toss with 1 tablespoon rice vinegar, 1/2 teaspoon sugar, 1/8 teaspoon salt, and 1/2 teaspoon toasted sesame seeds. Let sit for 5–10 minutes to pickle slightly. Drain any excess liquid before plating. If using pickled ginger, place 1–2 tablespoons on the side for contrast.

Finishing & Plating

When the salmon bundles are done, remove them from the oven and brush with additional eel sauce for shine and flavor. Remove toothpicks. Place 3–4 bundles per serving on a warm plate. Arrange a small nest of the quick cucumber salad next to the bundles. Spoon extra eel sauce alongside or lightly drizzle over the bundles. Garnish with microgreens or thinly sliced green onion and a small lemon wedge if desired.