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Fried Salmon Fillet with Mustard and Panko Crumbs

Fried Salmon Fillet with Mustard and Panko Crumbs

Try this unusual deep-fry with Panko crumbs. Salmon is often eschewed for deep-fries, because it's oily to begin with. But slicing it thinly, and coating it with dry-and-light Panko crumbs, makes all the difference. Lovely as an appetizer, especially when served atop a lightly dressed tangle of frilly greens. Serves 8 as an appetizer.

SKU 876-Recipe

  • 6-8 Serves


  • 1 quart vegetable oil
  • 1 pound salmon fillet (not salmon steak)
  • salt and pepper to taste
  • 1/4 cup Dijon mustard
  • 2 eggs
  • 2 cups Panko crumbs


  1. Place oil in deep-fryer, wok, or Dutch oven and heat to 365 degrees.
  2. Using a long, sharp knife and cutting practically parallel with your kitchen counter, shave off about 16 thin slices of salmon, each one about 1/4 inch thick and 2 inches by 3 inches.
  3. Season the salmon slices well with salt and pepper.  Smear a heaping 1/4 teaspoon of Dijon mustard on each side of each salmon slice.
  4. >Beat the eggs well in a wide, shallow bowl.  Place the Panko crumbs on a wide dish.  Slip the salmon slices, 1 at a time, in the eggs, then embed the slices, 1 at a time, in the crumbs, pressing lightly all around to make the crumbs adhere.  Let dry for at least 15 minutes.
  5. When ready to cook, place the salmon slices, a few at a time, in the oil.  Fry for 1 to 2 minutes, or until the exterior is golden brown and the salmon is just cooked.  Drain on paper towels and serve immediately.