Crispy Fried Salmon with Shibazuke Tartar Sauce
Crispy fried salmon is topped with a colorful homemade tartar sauce made with shibazuke, cucumber, onion, and boiled eggs. The crunchy coating, tender salmon, and refreshing acidity of the pickles make this an easy yet satisfying Japanese style dish.
Fried salmon is one of those dishes that feels comforting yet surprisingly easy to prepare at home. A light breadcrumb coating keeps the outside crisp while the salmon stays soft and juicy inside.
What makes this recipe special is the shibazuke tartar sauce. The Japanese pickles add tanginess, color, and a pleasant crunch, while cucumber and onion make the sauce fresher and lighter than a classic tartar sauce. It is a simple way to turn everyday salmon into something a little more memorable.
What you'll need
- <Fried Salmon>
- 2 fresh salmon fillets
- Salt and pepper, to taste
- All purpose flour, as needed
- 1 egg, beaten
- Panko breadcrumbs, as needed
- Vegetable oil, as needed
- <Shibazuke Tartar Sauce>
- 2 hard boiled eggs
- 1/4 onion
- 1/2 cucumber
- 30 to 40 g shibazuke
- 3 to 4 tbsp mayonnaise
- 1 tsp vinegar
- Black pepper, to taste
- Chopped parsley, optional
How to make it
Finely chop the onion and shibazuke, and roughly chop the cucumber. Mash the hard boiled eggs in a bowl, then mix with the mayonnaise, vinegar, and black pepper. Fold in the onion, cucumber, and shibazuke, then refrigerate while preparing the salmon.
Season the salmon with salt and pepper and leave for about 5 minutes. Pat away any moisture with paper towels and cut the salmon into easy to eat pieces.
Coat each piece in flour, then beaten egg, and finally panko. Heat about 1 cm of vegetable oil in a frying pan to 170°C and fry the salmon until crisp and golden on all sides and cooked through.
Transfer the salmon to serving plates, spoon over the chilled shibazuke tartar sauce, and finish with parsley if desired.
Tips
- Pat the salmon completely dry before breading. Removing excess moisture helps the coating stay crisp and prevents oil splatter.
- Chill the tartar sauce before serving. The flavors blend as it rests, and the cool sauce contrasts beautifully with the hot fried salmon.
- Adjust the mayonnaise to taste. For a lighter, more pickle forward sauce, start with 3 tablespoons and add more only if needed.
What to drink with it
