Chicken and pork, take a bow! Salmon katsu is just as tasty and a different way to enjoy salmon. Serve with an easy homemade Tonkatsu sauce.
If you’re like me, you’re always looking for different ways to enjoy salmon. And this Salmon Katsu is just that! Katsu is usually made with chicken or pork, but salmon tastes just as good with it.
Your family will love this salmon dinner. You can use cheap frozen salmon fillets, but fresh works just as well. Together with the simple panko breading this is a quick, easy and delicious dinner. Serve topped with the easy homemade Tonkatsu sauce to bring fabulous flavour to the plate.
Salmon – Start with fresh salmon fillets or frozen salmon that have been thoroughly thawed. Skinless salmon is highly recommended since the panko breading doesn’t stick well to the skin. For the most even cooking, choose salmon fillets that are thinner rather than center-cut salmon that is thick at one end and quite thin at the other. When I buy fillets, I like to get the bigger, thinner pieces and cut them up myself into individual fillets.
For the most authentic katsu, plain panko crumbs are best. But if you only have dried breadcrumbs on hand, they will also work.
Here are the things you’ll need to make your own Tonkatsu sauce: ketchup, Worcestershire sauce, white sugar, soy sauce, mirin (or extra sugar), garlic, ginger paste or ginger, and dry mustard.
If you’d rather buy tonkatsu sauce, you can find it in Asian grocery stores or some grocery stores that carry Asian sauces.
Tonkatsu sauce, sometimes called katsu sauce, is a tasty Japanese sauce made with ketchup, Worcestershire sauce, sugar, soy sauce, and spices. Tonkatsu sauce is most often served with katsu. I like to think of it as Japanese BBQ sauce. It is a tangy, but not spicy sauce.
Salmon katsu is a tasty Japanese dish made by breading salmon fillets in panko breadcrumbs and frying until crispy, It is then typically served with a sweet and savory tonkatsu sauce Salmon katsu is a delicious way to enjoy salmon with a fun twist!
In this article, we will cover everything you need to know about making this dish at home. We’ll discuss:
- What is katsu?
- Salmon katsu ingredients
- How to make salmon katsu
- Tonkatsu sauce
- Serving suggestions
- Salmon katsu nutrition
- Tips for making salmon katsu
So let’s get started and learn all about this wonderful Japanese salmon dish!
What is Katsu?
Katsu is a Japanese style of cooking that involves coating a protein like chicken, pork or fish in breadcrumbs (usually panko) and then frying it until golden brown and crispy. The term “katsu” comes from the English word “cutlet.”
Katsu dishes are a popular staple in Japanese cuisine. Chicken katsu, a breaded and fried chicken cutlet, is the most famous. Still, the katsu method can be used for other meats, like pork (tonkatsu), fish (fish katsu), and even vegetables (veggie katsu).
Salmon katsu is simply the katsu technique applied to salmon fillets. It provides a crunchy exterior coating contrasted with a tender, flaky salmon interior.
Salmon Katsu Ingredients
To make salmon katsu at home you will need just a handful of ingredients:
- Salmon fillets – skinless is best for even cooking
- All-purpose flour
- Egg
- Panko breadcrumbs – gives the crispiest coating
- Vegetable oil – for frying
- Tonkatsu sauce – a sweet & savory dipping sauce
Optional seasonings:
- Salt
- Pepper
- Onion powder
- Garlic powder
That’s it! Simple pantry ingredients are all you need to make this delicious dish. Now let’s get into the easy method.
How to Make Salmon Katsu
Making salmon katsu is a simple breading and frying process:
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Pat the salmon fillets dry and season them with salt and pepper.
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Set up your breading station with three dishes – one with flour, one with beaten egg, and one with panko crumbs.
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Dredge the salmon in flour, coating both sides. Shake off any excess.
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Dip the floured salmon in the egg, making sure it’s evenly coated. Allow any excess to drip off.
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Coat the salmon in panko crumbs, pressing gently so they adhere.
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Shallow fry the breaded salmon in hot vegetable oil just until golden, crispy and cooked through. Flip halfway during cooking.
That’s really all there is to it! A simple breading method results in a crispy, crunchy salmon fillet that tastes amazing.
Now let’s talk about the quintessential sauce that takes this dish to the next level…
Tonkatsu Sauce
No salmon katsu is complete without a drizzle of tonkatsu sauce! This Japanese staple has a sweet, savory and slightly tart flavor that perfectly complements the fried salmon fillet.
Tonkatsu sauce ingredients usually include:
- Ketchup
- Worcestershire sauce
- Soy sauce
- Mirin (sweet rice wine)
- Sugar
- Garlic
- Ginger
You can find bottled tonkatsu sauce at well-stocked grocery stores, Asian supermarkets or on Amazon. But it’s also easy to make your own!
To do so, simply combine all the ingredients in a saucepan and simmer until thickened to your desired consistency. Then drizzle over the salmon katsu before serving. It takes this dish to the next level!
Serving Suggestions for Salmon Katsu
Salmon katsu is delicious on its own, but there are also lots of tasty ways to serve it:
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On a bed of white or brown rice
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With steamed or sautéed vegetables like broccoli, green beans or asparagus
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In a sandwich or wrap with veggies and tonkatsu sauce
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On top of a green salad
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With sautéed kale or cabbage
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With edamame, cucumber and rice as a rice bowl
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With udon noodles and miso soup for a Japanese meal
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With homemade potato wedges or fries
However you choose to serve it, the combination of crispy fried salmon with the sweet and salty tonkatsu sauce is sure to satisfy!
Salmon Katsu Nutrition
Compared to fattier pork or chicken katsu, salmon katsu provides some excellent nutritional benefits:
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High in protein – salmon is packed with lean protein to keep you full.
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Rich in omega-3s – salmon contains anti-inflammatory omega-3 fatty acids like DHA and EPA.
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Good source of B vitamins – salmon provides niacin, vitamin B12 and vitamin B6.
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Low mercury – salmon tends to be low in mercury compared to other fish.
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Bone health – salmon is high in vitamin D, calcium and phosphorus for healthy bones.
While the panko coating and sauce do add some carbohydrates and sodium, the katsu technique helps retain more of the natural health benefits of salmon vs heavily breaded dishes.
So enjoy salmon katsu as part of an overall balanced diet and take advantage of those nutritional perks!
Tips for Making Salmon Katsu
Here are some handy tips to ensure homemade salmon katsu success:
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Use skinless salmon – the skin can prevent the coating from crisping up properly.
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Pat salmon dry before breading to help the coating adhere.
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Use thinner, evenly sized fillets for even frying.
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Set up your breading station efficiently – flour, egg, panko.
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Press panko gently into the fillet to help it stick.
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Use a thermometer to ensure salmon reaches 145°F internally.
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Let oil come back to temperature between batches for even cooking.
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Blot fried katsu on paper towels to remove excess oil.
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Keep finished katsu warm in a low oven if making multiple batches.
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Make extra tonkatsu sauce – it keeps well refrigerated for dipping all week!
Bring Japan Home With Salmon Katsu
Salmon katsu makes for a fabulous weeknight dinner, date night meal or even dinner party appetizer. It provides a lighter, healthier take on katsu that highlights the delicious flavor of salmon. Served with rice, veggies and that flavor-packed sauce, you simply can’t go wrong.
So next time you’re craving Japanese food, give this simple salmon katsu recipe a try! Crispy, crunchy and full of flavor, it brings a taste of Japan right to your own kitchen table.
What to serve with salmon katsu
- I like to eat salmon katsu with brown or white rice and steamed or roasted vegetables.
- You can also add some raw carrots and cucumber to the plate. To make them look fancy, cut notches out of the sides and then slice them very thinly.
- Along with traditional, a shredded cabbage salad would also be great. Cut some cabbage into thin strips and mix them with a dressing made of 3 parts rice vinegar, 2 parts soy sauce, 2 parts white sugar, and 1 part sesame oil.
Making ahead and storing
The Tonkatsu sauce can be made ahead, refrigerated and re-warmed to serve. While salmon katsu tastes best when it’s just cooked, you could bread them ahead of time, put them in the fridge for an hour or two, and then cook them.
Store leftover salmon in the refrigerator for up to 2 days. The Tonkatsu sauce will keep in the refrigerator for up to 1 week.
How To Make Salmon Sashimi Katsu – This Is The Best Tasting Salmon Dish!
FAQ
How many calories are in a salmon katsu roll?
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Amount Per Serving
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% DV
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Calories
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573kcal
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29%
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Fats
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41g
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53%
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Sat. fats
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6g
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27%
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Mono. Fats
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N/A
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What is salmon katsu curry?
This Salmon Katsu Curry is a twist on the Japanese classic! Crispy salmon is paired with an aromatic, smooth curry sauce, ideal for a delicious meal to be enjoyed with family or friends. My version is also egg and dairy free! Katsu Curry is one of my absolute favourite dishes when eating out at restaurants like Wagamama!
Is salmon Katsu a healthy alternative to fried chicken?
Crispy Baked Salmon Nuggets (Salmon Katsu, 鮭フライ) is a great alternative to my Crispy Baked Chicken (aka Chicken Katsu) if you love seafood. My mom used to make this often growing up but she deep-fried it. With the trend of eating healthier meals and simpler cooking methods, I made the baked version of my mom’s recipe.
What is salmon katsu curry with cauliflower rice?
Salmon Katsu Curry with Cauliflower Rice | Hello Chef! Katsu is a Japanese Curry. It’s the perfect combination of crispy protein and smooth curry sauce. *The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.
How do you cook salmon Katsu?
Carefully slide in the salmon katsu. Tilt the pan a bit to make the sauce collect on the lower end. Use a spoon to bathe the salmon katsu over and over with the sauce. Carefully scoop out the fish and transfer to a shallow serving bowl. Pour the sauce over the fillets. Alternatively, arrange a fillet on top of rice, drizzle in some sauce and serve.