How to Make Crispy Salmon (Recipe) 鮭フライの作り方(レシピ)

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  •     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)
  •     Kosher salt
  •     Freshly ground black pepper
  •     ¼ cup all-purpose flour
  •     1 large egg


  1.     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.
  2.     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.
  3.     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.
  4.     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.
  5.     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.

Dipping Sauce

  •     Tartar sauce
  •     Ketchup


    •   2 large eggs
    •   ¼ onion   
    •   1 pickle   
    •   ¼ tsp Kosher salt  
    •   Freshly ground black pepper 
    •   ½ lemon
    •   4 Tbsp Japanese mayonnaise  
    •   Parsley (optional)   
    • 1 tsp Japanese karashi hot mustard


  1. Gather all the ingredients.
  2.   Put water in a saucepan, and gently put eggs. Make sure the eggs are completely covered by water. Bring the water to boil on medium heat. Meanwhile you rotate the eggs with a spoon once in a while (this is a tip to make sure the egg yolk will be in center). Once the water boils, lower heat but keep the water boiling (but don’t let the eggs jumping around) for the next 12 minutes. Discard the water and run under cold water. When eggs are almost cool, they are ready to peel. 
  3. Meanwhile you dice the onion finely and soak the onion in cold water for 10 minutes to get rid of bitter flavor.
  4. Finely chop the pickles.  
  5. Drain the onion after 10 minutes. Put it the center of paper towel and squeeze the excess water out. 
  6. In a bowl, break the eggs into small pieces with a fork.
  7.   Add the pickles, the onion, salt and pepper and squeeze some lemon juice. Then add the mayonnaise (also parsley and karashi mustard) and mix all together. Cover and keep it in the fridge until used.


Fish and seafood

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