A big fan of katsu but looking for something a little healthier? This Crispy Salmon (パリパリ鮭) is based on salmon katsu that is baked instead of fried. You can still get that crispy panko exterior without all the extra oil!
While I love how fried foods taste, I find baking is not only healthier but is actually easier (way less clean up!) than frying. You can still get a crispy exterior and juicy interior with baking – especially with an air fryer.
These bite-sized pieces are perfect for kids or for putting in bento. I love dunking them into katsu sauce but they taste great with other sauces like tartar sauce or even with just fresh lemon squeezed on top!
Crispy Salmon / パリパリ鮭
A baked version of a Japanese favorite: salmon katsu!
Ingredients
- 1 cup panko
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp shichimi togarashi
- 1 tsp dried parsley (or other herb)
- 1 lb salmon fillet skinless, boneless
- salt & pepper
- 1/4 cup all purpose flour
- 1 large egg
Instructions
- Preheat oven to 400° F.
- Combine panko, olive oil, garlic powder, parsley, and togarashi in a frying pan and toast over medium heat until golden. Transfer to a dish and allow to cool.
- Cut salmon diagonally into 2 inch pieces. Salt and pepper both sides of the salmon.
- Put the flour on a plate or on foil. In a shallow bowl, put in the egg and whisk it. Put the panko mixture onto a plat or on foil.
- Dredge each salmon piece in flour and coat completely. Then dip that into the egg and finally coat it in the toasted panko mixture. Press down to make sure the panko sticks well.
- Place the salmon on a baking sheet (I recommend putting it on a rack on the baking sheet so the bottom will be crispy, or use parchment paper). Bake at 400° F for about 20 minutes (until salmon is cooked through).
- Serve with sauce of choice! (Katsu sauce, tartar sauce, ketchup, etc.).
