When I visited the Bjorks in 1990 Larry made his special salmon concoction, as follows. It requires a good California white or rosé and maybe a cold pasta salad.
There was a special on crab meat at the grocery and I ran into this recipe from The Yomiuri Shimbun at the right time. Voila.
I picked up this recipe in Sweden, 1989, but didn't have a chance to use it until I got to Tokyo, 1991, where the price of nice salmon was typically less than beef. With such economic incentive, I tried it and the sauce is quite good with baked salmon, but the recipe calls for crab meat or marinated salmon. So the whole thing's here for you to try, if you have 48 to 72 hours for the salmon to marinate, and a back yard full of dill.