Baked Salmon Recipe

Name: Sushi Takumi Japanese Restaurants Baked Salmon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lb fresh salmon fillet (skin-on, center-cut); 3 oz snow crab meat (cooked, picked); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp sesame oil; 1 tsp neutral oil (grapeseed or canola); 3 tbs soy sauce; 2 tbs mirin; 1 tbs sake; 2 tbs brown sugar; 1 tsp honey; 0.5 tsp grated fresh ginger; 0.5 tsp minced garlic; 1 tsp toasted white sesame seeds; 1 tbs thinly sliced green onion (scallion); 2 wedges lemon wedges

Inspired by Sushi Takumi Japanese Restaurant

Time35m

Serves2

Fresh baked salmon, snow crab, sesame seeds with BBQ eel sauce.

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Ingredients

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Salmon & Crab

1/2 lb fresh salmon fillet (skin-on, center-cut)

3 oz snow crab meat (cooked, picked)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp Toasted sesame oil

1 tsp neutral oil (grapeseed or canola)

BBQ Eel (Unagi-style) Sauce

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs Sake

2 tbs Brown sugar

1 tsp Honey

1/2 tsp grated fresh ginger

1/2 tsp minced garlic

Garnish & Finish

1 tsp toasted white sesame seeds

1 tbs thinly sliced green onion (scallion)

2 wedges lemon wedges

Method

Make the BBQ Eel (Unagi-style) Sauce

Combine and reduce

In a small saucepan combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp honey, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Stir to dissolve sugar.

Simmer

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring occasionally, until slightly thickened and glossy — about 6–8 minutes. The sauce should coat the back of a spoon. Remove from heat and set aside. (If too thick when cool, whisk in 1/2 tbs water.)

Prepare Salmon & Crab

Preheat and season

Preheat oven to 400°F (205°C). Line a small baking sheet with foil or parchment and lightly oil. Pat 0.5 lb salmon fillet dry with paper towel. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Brush both sides lightly with 1 tsp sesame oil and 1 tsp neutral oil.

Assemble crab topping

Flake or pile 3 oz cooked snow crab meat into a small bowl and gently fold with a tablespoon of the prepared unagi-style sauce (reserve most sauce for glazing) so the crab is lightly coated but not soggy.

Place on sheet

Place the seasoned salmon skin-side down on the prepared baking sheet. Spoon the dressed snow crab meat evenly over the top of the salmon, pressing lightly so it adheres.

Bake

Bake in the preheated oven for 8–12 minutes, depending on thickness (about 10 minutes for a 1-inch thick portion). Salmon is done when opaque and flakes easily with a fork and an internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove from oven.

Glaze and broil (optional)

Brush 1–2 tbs of the reserved unagi-style sauce over the crab-topped salmon. For a caramelized finish, switch oven to broil (high) and broil 1–2 minutes, watching closely, until sauce is bubbling and edges are lightly charred. Remove immediately to avoid burning.

Finish & Serve

Garnish

Sprinkle 1 tsp toasted white sesame seeds and 1 tbs thinly sliced green onion over the glazed salmon. Serve with lemon wedges on the side for a bright squeeze if desired.

Portioning

This recipe makes a small-plate portion. Transfer to a warm plate, spoon any remaining warm sauce lightly around the fish (do not drown), and serve immediately.