We have so much frozen salmon at home that I decided to make salmon katsu the other night. I wanted to make this at home to save us some money on one of my favorite Japanese restaurant dishes. I first discovered salmon katsu dining at Yanagi Sushi and later at Sushi King. They serve it with a small salad, miso soup, and rice for about $10-12. I love making this at home because you can make enough for work the next day!
Time: 15 minutes
- 6 Boneless, skinless salmon filets about 1-inch thick (I got a huge frozen pack at Walmart): $7.50
- 1 Cup Panko (Japanese Bread Crumbs): ~$0.50
- 1 Large Egg
- 1-3 Tablespoons of Water
- Vegetable Oil
- After defrosting the fillets in the fridge overnight, wash them and pat them dry.
- Pour one cup of panko on a plate and mixed the egg, water, and salt in another plate.
- Cover the salmon with the egg mixture then dredge them in panko. Make sure that the panko fully covers the salmon. You may need to do this twice to fully cover the fillets.
- Lay the panko covered fillets on a new plate while you pre-heat a large skillet to medium-high heat.
- Fry the salmon two at a time (If it can fit the pan! Don’t overcrowd it!) for 2-3 minutes on each side until the panko turned a golden brown.
- Serve with rice and tartar sauce, tonkatsu sauce or teriyaki sauce.