Crispy Salmon | Easy Japanese Recipes at JustOneCookbook.com

Crispy Salmon

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: crispy, salmon katsu, salmon nugget
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: Nami
Oh, irresistible bite-size crispy salmon coated with panko breadcrumbs and baked until golden! No mess & freezer-friendly. Enjoy with tartar sauce or ketchup with a squeeze of fresh lemon juice. And perfect for lunch boxes too!
Print

Ingredients

  • 1 cup panko (Japanese breadcrumbs)
  • 1 Tbsp extra virgin olive oil
  • ½ tsp garlic powder (½ tsp = 3 clove garlic) (minced)
  • ½ tsp dried thyme (or any herb of your choice)
  • 1 lb skinless salmon fillet (1 lb = 450 g)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 large egg

Dipping Sauce:

Instructions

  1. Gather all the ingredients.

    Crispy Salmon Ingredients
  2. 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.
  3. 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.
    Crispy Salmon 1
  4. Cut the fillet of salmon into blocks of 2 inch width, then cut diagonally about 1/2 inch slices. Sprinkle salt and pepper on both sides of the salmon.
    Crispy Salmon 2
  5. 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.
    Crispy Salmon 3
  6. 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.
    Crispy Salmon 4

Recipe Notes

Tartar sauce: Homemade recipe, click here.

 

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you'd like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.