🍣 Japanese · Main · Medium difficulty · Pescatarian
Salmon Katsu
A hearty Japanese main built around salmon, seasoned with panko breadcrumbs and eggs.
- Prep time
- 11 min
- Cook time
- 24 min
- Total time
- 35 min
- Servings
- 4
- Calories
- 556 kcal
- Protein
- 31 g
- Carbs
- 30 g
- Fat
- 35 g
- Course
- Main
About this Japanese fried dish
Salmon Katsu is a Japanese main built around salmon fillets (about 500 g). It takes about 35 min from start to finish, 11 minutes of prep and 24 minutes of cooking, and serves 4.
Cooking method: fried dish. Difficulty is rated medium. Pescatarian.
Good for: high protein.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 4 salmon fillets (about 500 g)
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup flour
- Oil for frying
- 1/4 cup tonkatsu sauce
- Shredded cabbage
- 2 tbsp cooking oil
- Salt and black pepper, to taste
Method
Step 1. Season the salmon and set up a breading station with panko breadcrumbs, eggs and flour.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Dredge or batter each piece, pressing the coating on firmly.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Heat oil to 175°C (350°F) in a deep, heavy pan.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 4. Fry in small batches for 3-4 minutes per side until deep golden.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 5. Drain on a wire rack and sprinkle with salt while hot.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Step 6. Serve at once with shredded cabbage.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Fry in batches to keep the oil hot.
Equipment you will need
- Deep heavy pan
- Thermometer
- Wire rack
- 3 shallow dishes for breading
Nutrition per serving
Estimated per serving: 556 kcal, 31 g protein, 30 g carbohydrate and 35 g fat. Roughly 22% of the energy comes from protein, 21% from carbohydrate and 56% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Salmon Katsu
Substitutions and variations
- Use an oil with a high smoke point, such as sunflower or rapeseed.
- Bake or air-fry for a lighter result, checking for crispness near the end.
- Drain on a wire rack rather than paper towels so the coating stays crisp.
Frequently asked questions about Salmon Katsu
How long does Salmon Katsu take to make?
It takes about 35 min in total: 11 minutes of prep and 24 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 556 kcal, with 31 g protein, 30 g carbohydrate and 35 g fat. These are estimates for the recipe's 4 servings.
Is Salmon Katsu gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Salmon Katsu ahead or freeze it?
Best eaten fresh, because crisp or fresh textures do not survive storage. Prepare components ahead instead, and store leftovers in airtight containers for up to 2 days.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.