Salmon Katsu Recipe
Make Salmon Katsu Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Breading station
Sauce (Tonkatsu-style)
Garnish & sides
Method
Salmon
- 1
Prepare salmon
Pat salmon fillets dry with paper towels. Trim to even thickness if needed (about 1/2–3/4 inch). Season both sides evenly with kosher salt and black pepper. Squeeze half a lemon over the fillets and let rest 5 minutes while you prepare breading station.
Breading station
- 2
Set up
Set up three shallow dishes: one with all-purpose flour, one with the beaten eggs (lightly whisked), and one with the panko breadcrumbs. If desired, press the panko lightly in the dish to create an even bed.
- 3
Dredge salmon
One fillet at a time: coat salmon in flour, shaking off excess; dip into beaten eggs ensuring full coverage; press firmly into panko breadcrumbs on both sides and the edges so breadcrumbs adhere well. Place breaded fillets on a plate and rest 5 minutes to set (this helps the panko stick).
Frying
- 4
Heat oil
Pour about 1/2 to 3/4 cup vegetable oil into a large skillet (enough to come up ~1/4–1/2 inch). Add additional 1–2 tbsp neutral oil if needed. Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.
- 5
Pan-fry salmon
Working in a single layer (do not overcrowd), place breaded salmon fillets into hot oil, presentation side down first. Fry 2–3 minutes per side for 1/2–3/4 inch thick fillets, or until golden brown and internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Thicker fillets may need 4–5 minutes per side. Adjust heat as needed so panko browns without burning. If fillets are thick, you can finish in a 350°F (175°C) oven for 4–6 minutes.
- 6
Drain
Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes before slicing to retain juices.
Sauce (Tonkatsu-style)
- 7
Make sauce
In a small bowl or saucepan combine ketchup, soy sauce, Worcestershire sauce, mirin, brown sugar, and toasted sesame oil. Whisk until smooth and sugar dissolves. Warm gently in a small pan for 1–2 minutes if you prefer a warm sauce, or serve at room temperature.
Garnish & serving
- 8
Assemble plates
Divide steamed rice among 4 plates (about 1 cup each). Place a handful (~1/2 cup) of shredded cabbage beside rice. Place one salmon katsu fillet on each plate; optionally slice each fillet into 3–4 pieces on the diagonal for easy eating.
- 9
Finish
Drizzle or serve the tonkatsu-style sauce on the salmon or on the side for dipping. Garnish with thinly sliced green onions and a lemon wedge. Serve immediately.