How to Make Salmon Katsu Sando (Salmon Cutlet Sandwich)

If you’re a fan of filet-o-fish sandwiches, prepare to fall in love with this delicious alternative! The salmon katsu sandwich adds a unique Japanese twist to the classic, combining crispy textures and rich flavors with a touch of finesse.

This recipe highlights tender sashimi-grade salmon, lightly fried for a crispy crust while maintaining a rare, juicy center. Paired with creamy tartar sauce and fresh lettuce, this sandwich is an irresistible main dish you can whip up in under 20 minutes.

While the traditional filet-o-fish uses white fish like cod or pollock, this dish elevates the concept by incorporating salmon. Unlike the fully-cooked fast-food version, the salmon katsu in this recipe is served rare, offering a melt-in-your-mouth experience that’s loved by many in Japan.

Rare katsu dishes, made with tuna, beef, and salmon, are popular in Japanese cuisine. The term “katsu” generally refers to breaded and deep-fried meats, but rare fish katsu, inspired by rare beef katsu, has become a favorite for its delicate flavor and soft texture.

This recipe uses thick sashimi-grade salmon, safe to eat raw, making it ideal for this preparation. If you prefer your salmon fully cooked, simply adjust the frying time to suit your preference.

• A Unique Twist: Combines Japanese cooking techniques with the beloved sandwich format.
• Perfectly Rare Salmon: Retains a tender, flavorful center.
• Homemade Tartar Sauce: Adds creaminess and complements the crispy salmon perfectly.
• Quick and Easy: Ready in just 20 minutes, ideal for busy schedules.

For the Sandwich:

• 4 slices of bread
• 150g raw salmon sashimi block
• 26g beaten egg
• 30g all-purpose flour
• 1 tbsp water
• 30g breadcrumbs
• Cooking oil (as needed)
• 2 lettuce leaves
• Thickened Worcestershire sauce (to taste)

For the Tartar Sauce:

• 1 boiled egg
• 2 tbsp Kewpie mayonnaise
• 30g chopped onion
• 1 tsp lemon juice
• Dried parsley (to taste)
• Salt and black pepper (to taste)

Ensure all your ingredients are ready for a smooth cooking process.

Soak the chopped onion in water for 5 minutes to mellow its sharp flavor. Drain and pat dry with a paper towel.

Mash the boiled egg in a small bowl. Mix in Kewpie mayonnaise, the prepared onion, lemon juice, parsley, salt, and black pepper. Stir until smooth and creamy.

In a separate bowl, whisk together the beaten egg and water. Gradually add the all-purpose flour, mixing until smooth.

Lightly toast the bread slices until golden brown. Set them aside for sandwich assembly.

1. Season the Salmon: Sprinkle both sides with salt and black pepper.
2. Coat the Salmon: Dip it into the batter, ensuring even coverage. Coat thoroughly with breadcrumbs.
3. Fry: Heat oil in a pan to 180°C (356°F). Fry the salmon for 1 minute per side for a rare center. For well-done salmon, cook 3–5 minutes per side.
4. Drain Excess Oil: Place the cooked salmon on a wire rack to maintain crispiness.

1. Lay a toasted bread slice as the base.
2. Add the crispy salmon katsu and drizzle with Worcestershire sauce.
3. Spread tartar sauce generously on top of the salmon.
4. Add lettuce and top with another slice of toasted bread.

Slice in half for easy eating, and enjoy!

• Choose Sashimi-Grade Salmon: For the best flavor and safety, use thick sashimi-grade salmon, ideal for rare preparations.
• Quick Tartar Sauce Alternative: Ready-made Kewpie tartar sauce is a time-saver and widely available in Japanese stores.
• Versatility: This tartar sauce can also be paired with fried shrimp (ebi fry) or chicken nanban for added variety.

This sandwich is a delightful combination of crispy, creamy, and tender textures, all wrapped in a flavorful package. The rare salmon adds a luxurious touch that elevates it beyond your typical sandwich fare. Give this recipe a try, and you’ll see why it’s a favorite twist on the classic filet-o-fish!