Salmon Katsu is Like a Grownup Japanese Fish Stick

While the idea of breading something in panko and frying it may have started with tonkatsu (pork cutlet), it's a simple delicious preparation that works especially well for salmon. With a crisp golden brown shell containing a juicy tender piece of salmon that falls apart in your mouth like butter, it's like a delicious Japanese-style fish stick.

The key to making a great salmon katsu is to fry it at a higher temperature than you normally would for meat. The reason is that fish is done at a lower temperature, so the hot oil browns the outside quickly before the fish has a chance to overcook. Speaking of frying times, it only takes about 2 minutes to cook, so with the whole dish comes together in about 10 minutes!

If you can't find tonkatsu sauce at a store near you, you can make an approximation by mixing 1 part ketchup with 1 part Worcestershire sauce. This also tasted great with a homemade tartar sauce. If you happen to have leftovers (which is unlikely), you can turn the leftover salmon katsu into an escabeche by marinating the leftovers with pickled onions and peppers.