Salmon Katsu For Two With Tonkatsu Sauce#FishFriday

For this month Fish Friday we are asked to make a Japanese dish. Today, I am stepping out totally from my comfort zone and trying my hand at a famous Japanese  dish called Katsu,  Katsu also means “to win.”
Katsu is a fried cutlet where the Japanese always use Panko breadcrumbs as opposed to ordinary bread crumbs which provide a crispier texture. The Panko crumbs give an amazing texture to the Katsu. 


200 Grams Salmon Fillets- cut into long thick fingers
Salt to taste
1/2 Teaspoon Black pepper powder
1 Tablespoons All Purpose Flour
1 Egg - lightly beaten
Panko Bread crumbs as required
Vegetable oil as required for frying
Homemade Tonkatsu sauce 
2 Tablespoons Worcestershire sauce
1 Tablespoon Ketchup
1 Tablespoon Honey


In a bowl add a tablespoon of egg, salt and pepper and apply it on the salmon on both sides and and marinate it for at least 15 minutes .
In a bowl beat the remaining egg lightly. Place the panko bread crumbs in a zip lock bag .
Then dust each salmon piece with an even coating of flour. Then dip the salmon pieces in the egg and coat evenly and then transfer it to the panko bag and shake it well and press it between your palms so the salmon is evenly coated in breadcrumbs. Let these rest in the refrigerator for at least 15 minutes.
In the meantime, pour  vegetable oil to a heavy bottomed pan / pot and heat on medium high flame. Place a wire rack with 2  to 3 sheets of paper towels to drain the salmon katsu. Fry the salmon until golden brown (about 2 minutes) on full flame and then transfer to the prepared wire rack. 
Serve with tonkatsu sauce. 
Dip it and enjoy..
For the Tonkatsu sauce
Whisk all the ingredients together well and pour it into a serving bowl. Tonkatsu sauce is ready. The sauce has a sweet and tangy taste which you will love.
My Notes 
The key to making a great salmon katsu is to fry it at a higher temperature than you normally would for meat. The reason is, so that the hot oil browns the outside quickly before the fish has a chance to overcook. 
Labels :  Seafood/Fish, Japanese, Deep Fried, Panko Bread Crumbs,Tonkatsu, Jams & Sauces, Fish Friday, Homemade

For Fish Friday Foodies this month our host is Sue the theme is Japanese Fish and Seafood.
A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
Grilled Salmon Packets from A Day in the Life on the Farm
Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
Tuna Tataki from Caroline's Cooking
Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. This sounds delicious! Great tip on the frying temperature.

  2. My little Angel Face will love these fish sticks. Salmon is her favorite. Thanks for sharing.