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.
Ingredients
Units
Scale
- 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)
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.
Notes
- Make sure oil is hot enough before frying to ensure crispiness.
- Serve immediately to maintain the crunchy texture.
- Try pairing with steamed rice or miso soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Shallow Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 70 mg
