Salmon with Japanese tartar sauce

About salmon with Japanese tartar sauce

Salmon with Japanese tartar sauce is salmon seasoned with teriyaki-style sauce and served with tartar sauce. The recipe I share with you this time is a popular dish of my family.

The teriyaki-style sauce contains vinegar. However, since it is boiled until it becomes syrupy, it has almost no acidity and a deep taste. Regarding tartar sauce it is quite popular in Japan and is often served with deep-fried seafood and chicken nanban. (chicken nanban : deep-fried chicken sprinkled with flour and entwined with egg liquid and soaked in sweet and sour sauce.)  If you would like to know about tartar sauce, please click the link below. Japanese tartar sauce contains coarsely chopped boiled eggs. I think this leads to a mild taste.  

By using two sauces, the creamy sauce and the sweet and savory sauce complement each other and become very special. It’s easy to make, so give it a try and experience the taste.

Recipe tips

Coating the salmon with flour

After coating the salmon with flour fry it in a frying pan. The purposes of sprinkling flour are : absorb the water of the fish and retains the umami component, create a savory aroma and taste by frying, make the sauce easier to entangle.　

If you leave the flour on the fish for a long time, it will be sticky, so fry it immediately after coating with the flour. When coating with flour, as the excess flour creates unnecessary stickiness, tap it to remove the excess flour and fry.

Removing excess fat

Let paper towel absorb excess fat. It removes the fat that comes out when frying salmon. This will give you a clean finish. 

Using chicken instead

You can make this dish with chicken in the same way. In fact, chicken is cheaper than salmon, so it’s good to make it with chicken.

Now let’s go to the recipe.

Print Recipe

Salmon with Japanese tartar sauce

Salmon with Japanese tartar sauce is samon seasoned with teriyaki-style sauce and served with tartar sauce. By using 2 sauces, the creamy sauce and the sweet and savory sauce complement each other.

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Course: Fish

Cuisine: Japanese

Keyword: Japanese fish dish, Pan-fried salmon, tartar sauce

Servings: 4 people

Author: okawarishitene staff

Equipment

• a frying pan & a bowl

Ingredients

• ** 3 Hard boiled eggs (coarsely chopped)
• ** 2 tablespoon Finely chopped onion
• ** 1 tablespoon Finely chopped cucumber pickles / gherkin
• ** ½ ~ 1 teaspoon Ketchup
• ** 3 ~ 4 tablespoon Mayonnaise
• ** a little Ground white pepper
• 4 Salmon filets (skin on)
• 2/3 teaspoon Salt (about 1% of weight of salmon filet)
• 3 ~ 4 tablespoon All purpose flour
• 1 tablespoon Oil (for frying salmon)
• 4 tablespoon Japanese soy sauce
• 4 tablespoon Mirin
• 4 tablespoon Japanese sake or Chinese rice wine or sherry
• 4 tablespoon Vinegar
• 1⅓ tablespoon Sugar

Instructions

• Making tartar sauce : put all ingredients marked with** (boiled eggs, onion, pickles, ketchup  mayonnaise and white pepper) in a bowl and mix well.  Keep the sauce in the fridge until required.
  
• Preparation of salmon: sprinkle salt on the whole salmon, including the skin, and leave for 10 minutes. When water comes out on the surface after about 10 minutes, wipe it off with a paper towel. 
  
• Then sprinkle with flour. It's a good idea to apply the flour firmly to the whole salmon, then tap it lightly with a brush or hand to remove excess flour.
  
• Put the oil in a frying pan and heat it over a medium heat. Add the salmon fillets to the pan, skin-side-down, and fry for 5 -6 minutes or until the skin is crispy and brown. After a while, fat will come out from the salmon, so wipe it off with a paper towel. Then turn it over and fry on medium heat.  After that, it depends on the shape of the fillet, but fry the remaining surface for about a couple of minutes each side.
  
• Transfer the salmon filet to plates and make the sauce. First clean frying pan with paper towel. Put seasonings (soy sauce, mirin, sake, vinegar, sugar) in a frying pan. Turn the heat to high and boil until it becomes syrupy.
  
• When it becomes syrupy, put the salmon back to the frying pan and entangle the sauce all over. Transfer the salmon on a plate and sprinkle with the remaining sauce. And serve with tartar sauce. (If the teriyaki-style sauce still remains, it is delicious even if you sprinkle a little amount over the tartar sauce.)
  

Notes

It goes well with rice or potatoes (mashed potatoes, French fries, etc.). Serve with plenty of vegetables.

I will put links below for the recipe with tartar sauce and the salmon recipe, so please make it if you like.

Thank you for reading and Bon Appetit !