Get the Recipe: Salmon Katsu
Move over, chicken! Salmon katsu is every bit as delicious and another tasty way to enjoy salmon. Serve with an easy homemade tonkatsu sauce.
Ingredients
- 1 lb salmon fillets, 3-4 fillets, fresh or thawed frozen, skinless salmon recommended *see Note 1 below
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup panko
- salt and freshly ground pepper
- oil for frying
Tonkatsu Sauce (or substitute storebought Tonkatsu sauce):
- 1/2 cup ketchup
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons white granulated sugar
- 2 Tablespoons soy sauce, low sodium recommended
- 2 Tablespoons mirin, or substitute 1 Tbsp. boiling water with 1 Tbsp. granulated sugar
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated or ginger paste
- 1/4 teaspoon dry mustard
Instructions
- To make the Tonkatsu sauce: In a small saucepan, stir together the 1/2 cup ketchup, 3 Tablespoons Worcestershire sauce, 2 Tablespoons white granulated sugar, 2 Tablespoons soy sauce (low sodium recommended), 2 Tablespoons mirin (or substitute 1 Tbsp. boiling water with 1 Tbsp. granulated sugar), 2 teaspoons garlic (minced), 1 teaspoon ginger (grated or ginger paste) and 1/4 teaspoon dry mustard. Heat over medium-high heat, stirring regularly, and bring to a boil. Reduce heat to low and simmer until sauce is reduced by about 1/4 (7-8 minutes). Let the sauce cool and refrigerate, if making ahead, or remove to a bowl, cover and let stand at room temperature if you will be serving immediately. The sauce can be made ahead and refrigerated for up to 1 week.
- To make the salmon katsu: Pat the 1 lb salmon fillets (3-4 fillets, fresh or thawed frozen, skinless salmon recommended *see Note 1 below) dry and season with salt and pepper. Set up a breading station by adding the 1/4 cup all-purpose flour to one plate. The 1 large egg to a second plate and the 1 cup panko to a third plate. Season the flour with some salt and pepper. Beat the egg with a fork. Dip the salmon fillets first in the flour, then in the egg and finally into the panko, pressing the crumbs to stick. Set aside on a clean plate.
- Heat a thin layer of oil in a non-stick frying pan over medium heat. When hot, add the salmon and allow it to cook undisturbed until nice and golden underneath. Flip the salmon and cook the other side until golden. Flip one more time to ensure the salmon is cooked through. If you have an instant-read thermometer, test the salmon. It should register at least 145F.
- Serve the salmon with Tonkatsu sauce drizzled overtop.
Notes
Note 1: Evenly thick salmon fillets will cook up the most evenly, so this is a great use for the larger fillet pieces that you can cut yourself into smaller fillets. Skinless salmon is recommended as the panko breading doesn't stick well to the skin side.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Serving: 1serving, Calories: 453kcal, Carbohydrates: 51g, Protein: 36g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 140mg, Sodium: 1288mg, Potassium: 1066mg, Fiber: 1g, Sugar: 22g, Vitamin A: 366IU, Vitamin C: 5mg, Calcium: 96mg, Iron: 4mg
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