Sake no Potato Sarada Tsutsumiyaki - Baked Stuffed Salmon

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hour 15 mins

Serves: 4


  • 4 salmon fillets, 150 gram each
  • salt
  • pepper
  • butter
  • 1 lemon, cut into wedges
  • 8 cherry tomatoes
  • Potato Salad
  • 2 potatoes (about 300 gram), peeled
  • 1 carrot (about 150 gram), peeled
  • 1 cucumber (about 250 gram), peeled
  • 1 onion
  • 75 gram mayonnaise
  • salt
  • pepper


  1. Sprinkle salmon fillets with salt and pepper on both sides and set aside for 20 minutes.
  2. Cut potatoes into 4 pieces, cut carrot into 2 halves. Boil until tender, and drain well. Cut potatoes and carrot into thin slices and set aside.
  3. Cut cucumber and onion into thin slices, sprinkle with salt, let stand 5 minutes, then squeeze lightly to remove excess moisture.
  4. Combine potatoes, carrot, cucumber, and onion. Add mayonnaise, and season with salt and pepper to taste.
  5. Preheat oven to 175 Celcius (350 Fahrenheit).
  6. Grease 4 sheets of aluminum foil with butter. Mound potato salad in the center of each sheet, top with salmon, then close up the foil to make neat packages.
  7. Bake the salmon and potato salad packages in the preheated oven for 30 minutes.
  8. Transfer the packages to serving plates, open the packages carefully, and serve with lemon wedges and cherry tomatoes.

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