Foodies who desire seafood will relish Crispy Salmon, especially as an alternative to Chicken Katsu. I ate a lot of this as a kid. However, rather than deep-frying it, we’ll be baking it in this cooking lesson. I was pleased to know that Chicken Katsu was widely accepted.
From the feedback we got, a lot of people love the fact the bakes Katsu is as tasty as the deep-fried type. Before we’re going to be baking the crispy salmon, rather than fry, you can be rest assured you wont have much cleaning to do in the kitchen after everything. You can hardly spot any difference between both.
The crispy salmon can be enjoyed in a variety of ways. You could cut into small pieces like a snack for the kids and you could also dip in ketchup.
1 cup panko
1 Tbsp. olive oil
½ tsp. garlic powder (or 3 clove garlic, minced)
½ tsp. dried thyme or any herb(s) of your choice
1 lb. (450 g) skinless salmon fillet
Freshly ground black pepper
¼ cup all-purpose flour
1. Preheat your oven to 200 degrees Celsius. Then with the aid of a parchment paper, line a rimmed baking sheet
2. In a frying pan, add garlic powder, dried thyme, olive oil and panko. Continue to heat slightly over medium heat until the color turns golden brown. Allow content to cool in a dish.
3. Cut the salmon into blocks and rub pepper and salt.
4. Put flour and whisked egg in separate dishes, then dip each salmon into the flour, whisked egg and cooled panko respectively to coat.
5. Place the coated salmon pieces in the baking sheet you have prepared. Now bake at 200 degrees Celsius for not more than 25 minutes.
Crispy Salmon is ready to be served with ketchup or tartar sauce