Name: Crispy Salmon Katsu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 salmon fillets (skin removed); Salt and pepper to taste; 1/4 cup all-purpose flour; 1 large egg, beaten; 1/2 cup panko breadcrumbs; Oil for shallow frying; 1 cup shredded cabbage (for serving); Optional Dipping Sauce:; 1/4 cup Japanese mayonnaise; 1 teaspoon soy sauce; 1/2 teaspoon rice vinegar; 1/2 teaspoon Dijon mustard or wasabi (optional)

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Crispy Salmon Katsu is a Japanese-inspired dish that features succulent salmon fillets encased in a golden panko crust, shallow-fried to perfection. Served over a bed of shredded cabbage and paired with a tangy, creamy dipping sauce, this dish offers a delightful contrast of textures and bold umami flavors. It’s quick to prepare and makes an elegant yet easy meal for any occasion.

Why You’ll Love This Recipe

Crispy Salmon Katsu is the perfect fusion of light seafood and rich, crunchy breading. Unlike traditional meat-based katsu, the salmon version is lighter but still deeply satisfying. It’s ideal for those seeking a unique, flavor-packed alternative to typical fried dishes. Ready in just 20 minutes, it’s an excellent choice for weeknight dinners or last-minute entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 salmon fillets (skin removed)
Salt and pepper to taste
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
Oil for shallow frying
1 cup shredded cabbage (for serving)

Optional Dipping Sauce:
1/4 cup Japanese mayonnaise
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/2 teaspoon Dijon mustard or wasabi (optional)

Directions

Cut the salmon fillets into thick slices and season with salt and pepper.
Prepare a dredging station with separate bowls of flour, beaten egg, and panko breadcrumbs.
Coat each salmon slice in flour, then dip it into the egg, and press it into the panko to ensure full coverage.
Heat oil in a skillet over medium heat. Fry the salmon slices for 2–3 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, mix together all the dipping sauce ingredients until smooth.
Serve the salmon katsu hot over shredded cabbage with the dipping sauce on the side.

Servings and timing

Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 310 kcal per serving

Variations

Spicy Katsu: Add chili flakes or hot sauce to the dipping sauce for extra heat.
Gluten-Free Version: Use gluten-free flour and breadcrumbs.
Teriyaki Twist: Serve with teriyaki sauce instead of the creamy dip.
Katsu Sandwich: Place salmon katsu in a bun or between slices of Japanese milk bread with shredded cabbage and sauce.
Vegetable Katsu Add-on: Add breaded zucchini or sweet potato slices for a more diverse plate.

Storage/Reheating

Store any leftover salmon katsu in an airtight container in the refrigerator for up to 2 days.
To reheat, place the salmon in a preheated oven at 375°F (190°C) for 8–10 minutes or until heated through and crispy.
Avoid microwaving as it may soften the crust and reduce crispiness.

FAQs

What type of salmon should I use?

Use fresh, boneless salmon fillets with the skin removed. Thicker cuts hold up better during frying.

Can I use an air fryer instead of shallow frying?

Yes, you can air fry at 400°F (200°C) for about 10–12 minutes, flipping halfway through.

Is there a substitute for Japanese mayonnaise?

You can use regular mayonnaise, though Japanese mayo has a tangier flavor that enhances the sauce.

Can I make this dish ahead of time?

You can bread the salmon ahead of time and refrigerate it for up to a few hours before frying.

How do I know when the salmon is cooked through?

The flesh should be opaque and flake easily with a fork. Cooking time depends on the thickness of your slices.

What sides go well with salmon katsu?

Serve with steamed rice, miso soup, pickled vegetables, or a light cucumber salad.

Can I bake the katsu instead of frying?

Yes, bake at 425°F (220°C) on a wire rack for 15–18 minutes, or until golden and crispy.

How do I keep the breading from falling off?

Pat the salmon dry and press the panko firmly onto the surface to ensure it sticks well.

Is this dish kid-friendly?

Yes, just keep the dipping sauce mild and ensure the salmon is fully cooked.

What other proteins can I katsu-style?

You can use chicken, pork, tofu, or even eggplant for similar preparation and results.

Conclusion

Crispy Salmon Katsu brings together the delicate richness of salmon with a satisfying panko crust, making it a standout dish for any seafood lover. It’s fast, flavorful, and versatile—ideal for busy weeknights or an impressive weekend meal. Serve it with your favorite sides and dipping sauces, and enjoy this modern twist on a Japanese classic.

Crispy Salmon Katsu

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Author: Mia
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Halal

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Description

Juicy salmon fillets coated in a golden panko crust, shallow-fried until perfectly crispy—served hot with shredded cabbage and a creamy dipping sauce.

Instructions

Cut salmon fillets into thick slices and season with salt and pepper.
Set up a dredging station with flour, beaten egg, and panko in separate bowls.
Coat each salmon slice in flour, dip in egg, and press into panko breadcrumbs.
Heat oil in a skillet over medium heat. Fry salmon slices for 2–3 minutes per side until golden and crispy.
Drain on paper towels.
Mix all dipping sauce ingredients in a small bowl.
Serve salmon katsu over shredded cabbage with dipping sauce on the side.