Name: How to Make Salmon Katsu Sando (Japanese Salmon Cutlet Sandwich)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 4 slices of bread; 150g raw salmon sashimi block; 26g beaten egg; 30g all-purpose flour; 1 Tbsp water; 30g bread crumbs; Cooking oil (as needed); 1 boiled egg (for the sauce); 2 tbsp Kewpie mayonnaise (for the sauce); 30g chopped onion (for the sauce); 1 tsp lemon juice (for the sauce); Dried parsley (as needed; for the sauce); Salt and black pepper (as needed); Thickened Worcestershire sauce (as needed); 2 lettuce leaves

How to Make Salmon Katsu Sando (Japanese Salmon Cutlet Sandwich)

Under 20 minutes Katsu Salmon Fish Main Dish Sandwich

Do you enjoy filet-o-fish sandwich? If yes, you might also love this salmon katsu sandwich, a delicious twist on the classic filet-o-fish.

Filet-o-fish is a popular fast-food sandwich, typically made with white fish like Atlantic cod or Alaska pollock. While it is deep-fried until fully cooked, our salmon katsu sandwich recipe is served with the inside still rare, allowing you to enjoy a unique twist.

Although the salmon katsu sandwich is not a traditional Japanese dish, katsu with a rare center is something many Japanese people enjoy. For example, rare katsu dishes made with tuna (maguro) and beef (gyu) are also popular, in addition to salmon. Of course, if you prefer your salmon fully cooked, you can adjust the cooking time to ensure it’s well-done.

The term “katsu” typically refers to deep-fried dishes made with breaded meat. In Japanese cuisine, fish or vegetables prepared in a similar way are usually called “fry.” However, fish cooked rare is often referred to as “katsu,” possibly because it was inspired by rare beef katsu, which came before rare fish fries.

To make salmon katsu, we use a block of salmon for sashimi, which is safe to eat raw. Sashimi-grade salmon is versatile and can be enjoyed cold in slices or in hot dishes where its rare texture is appreciated.

If you want the salmon to remain rare, it’s best to use a thicker sashimi block. Thinner blocks cook more easily, resulting in a less rare texture. In this recipe, we use a salmon sashimi block about 4–5 cm thick.

To bring the sandwich together, we use tartar sauce, just like a filet-o-fish sandwich, along with a thickened Worcestershire sauce. While you can find ready-made versions of these sauces, it’s simple to make your own at home.

We’ll guide you through preparing homemade tartar sauce, which can also enhance other dishes like ebi fry (deep-fried shrimp) or chicken nanban.

Give this unique salmon katsu sandwich a try! Enjoy the crispy texture, creamy tartar sauce, and rare, flavorful center. Let us know how it turns out!

Overview

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Total servings: 2

Difficulty: Medium

Ingredients

4 slices of bread
150g raw salmon sashimi block
26g beaten egg
30g all-purpose flour
1 Tbsp water
30g bread crumbs
Cooking oil (as needed)
1 boiled egg (for the sauce)
2 tbsp Kewpie mayonnaise (for the sauce)
30g chopped onion (for the sauce)
1 tsp lemon juice (for the sauce)
Dried parsley (as needed; for the sauce)
Salt and black pepper (as needed)
Thickened Worcestershire sauce (as needed)
2 lettuce leaves

Expert's Tip

If you’re looking for a shortcut, I recommend this! This tartar sauce is made by Kewpie, a well-known Japanese condiment producer famous for its mayonnaise. It’s the most common ready-made tartar sauce in Japan and can be found in almost every Japanese supermarket.

Tartar sauce can be used in various dishes, so having a bottle at home makes your meals more versatile and expands your culinary options.

Instructions

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1) Gather the Ingredients

Prepare all the ingredients for your salmon katsu sandwich.

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2) Prepare the Chopped Onion

Soak the chopped onion in water for 5 minutes to reduce its sharpness. Drain the water and gently pat the onion dry with paper towels to remove excess moisture.

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3) Prepare the Tartar Sauce

In a small bowl, crush the boiled egg into small pieces. Add mayonnaise, the prepared chopped onion from Step 2, lemon juice, dried parsley, salt, and black pepper. Mix everything well until combined. Your tartar sauce is ready!

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4) Prepare the Batter

Prepare another bowl and add the beaten egg and water. Mix them together. Then add the all-purpose flour. Mix them again.

5) Grill the Bread

Toast the bread slices until they are golden brown and crisp. Set them aside for assembling the sandwich later.

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6) Deep-Fry the Salmon

Season the salmon with salt and black pepper. Dip it into the batter (prepared in Step 4) and coat it thoroughly. Next, transfer the salmon to the breadcrumbs, ensuring all sides are evenly coated.

Heat cooking oil in a frying pan to a depth of about 1.5 cm and bring it to 180°C over medium heat.

Carefully add the salmon to the pan and deep-fry for 1 minute on each side for a rare center. For well-done salmon, fry for 3–5 minutes on each side until fully cooked.

Once done, drain the excess oil by placing the salmon on a wire rack.

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7) Assemble the Sandwich

Slice the salmon katsu as desired. Place one slice of toasted bread on a plate as the base. Layer the sliced salmon katsu on top and drizzle with thickened Worcestershire sauce.

Spread the tartar sauce over the salmon, add fresh lettuce, and finish by placing another slice of toast on top.

Your salmon katsu sandwich is ready to enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya