Crispy Salmon (Salmon Katsu, 鮭フライ) is a great alternative to my Cripsy 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.
I was really surprised how well received the baked chicken katsu recipe was on JOC. Many readers let me know because it doesn’t require deep frying and tastes just as good, both they and their families loved it. This crispy salmon recipe is also baked so there is no mess in the kitchen. After baking, the panko skin stays crunchy and the salmon moist, it tastes almost just like deep fried.
The salmon is cut into bite sizes piece so they make a great snack for children. Make extra so you can pack in lunch box or freeze for later! Dip crispy salmon bites into homemade tartar sauce or ketchup and enjoy!!
I also made a short 2-minute video for you to show how easy this recipe is!
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- 1 cup panko
- 1 Tbsp. olive oil
- ½ tsp. garlic powder (or 3 clove garlic, minced)
- ½ tsp. dried thyme or any herb(s) of your choice
- 1 lb. (450 g) skinless salmon fillet
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 egg
- Homemade tartar sauce
- Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Combine the panko, olive oil, garlic powder, and dried thyme in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
- Cut the fillet of salmon into blocks of 2 inch width, then cut diagonally about ½ inch slices. Sprinkle salt and pepper on both sides of the salmon.
- In a shallow dish, add flour and in another shallow dish, whisk the egg. Dredge each salmon piece in the flour to coat completely, pat off the excess flour. Then dip into the egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the salmon.
- Place the salmon pieces on the prepared baking sheet. Bake at 400°F (200°C) until the salmon is just cooked through, about 20-25 minutes. Serve with ketchup or homemade tartar sauce.