This Crispy Pan-Fried Salmon with Tartar Sauce delivers a perfect balance of texture and flavor—crispy golden panko on the outside, tender salmon inside, and a creamy, tangy tartar sauce to tie it all together. Inspired by Japanese furai techniques, this elegant yet approachable dish is ideal for a satisfying lunch or a light, elevated dinner.
Why You’ll Love This Recipe
- Crispy and golden: Panko breadcrumbs provide a light, airy crunch.
- Restaurant-quality at home: Impressive presentation with minimal effort.
- Simple and quick: Ready in about 30 minutes.
- Homemade tartar sauce: Rich, tangy, and better than store-bought.
- Versatile pairing: Great with rice, salad, or steamed vegetables.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salmon
- salmon fillets (skin on)
- flour
- egg
- panko breadcrumbs
- salt and pepper
- vegetable oil (for frying)
For the Tartar Sauce
- mayonnaise
- boiled egg (finely chopped)
- pickle or relish
- lemon juice
- Dijon mustard
- onion (finely minced)
- salt and pepper
For Serving
- lettuce leaves
- cherry tomatoes
- lemon wedges
directions
- Prepare Salmon: Pat the salmon fillets dry using paper towels. Season both sides generously with salt and pepper.
- Coat the Salmon:
- Lightly dredge each fillet in flour, shaking off the excess.
- Dip into the beaten egg, ensuring full coverage.
- Press into the panko breadcrumbs, coating thoroughly and pressing lightly so they adhere.
- Pan-Fry: Heat vegetable oil in a skillet over medium heat. Place the salmon skin-side down and cook for 3–4 minutes until golden and crispy. Flip and cook the other side for another 3–4 minutes, or until cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make Tartar Sauce: In a small bowl, combine the mayonnaise, chopped boiled egg, pickle or relish, lemon juice, Dijon mustard, minced onion, and a pinch of salt and pepper. Mix well until creamy and smooth.
- Serve: Arrange salmon on a plate with lettuce and cherry tomatoes. Spoon tartar sauce over the top or serve on the side. Add lemon wedges for squeezing just before eating.
Servings and timing
Servings: 2
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Double coating: For extra crunch, dip the salmon in egg and panko twice.
- Air-fryer option: Air-fry salmon at 400°F (200°C) for 10–12 minutes, flipping halfway through.
- Add herbs: Mix fresh dill or parsley into the tartar sauce for added freshness.
- No egg tartar: Skip the boiled egg for a simpler sauce.
- Spicy version: Add a dash of hot sauce or wasabi to the tartar for heat.
storage/reheating
Storage: Store leftover salmon and tartar sauce separately in the refrigerator for up to 2 days.
Reheating: Reheat salmon in a toaster oven or skillet over medium heat to restore crispiness. Avoid microwaving, as it can soften the crust.
Freezing: Not recommended, as the breading may lose texture upon thawing.
FAQs
Can I use skinless salmon?
Yes, though skin-on fillets help retain moisture and add flavor. Skinless works well if preferred.
Can I bake the salmon instead?
Yes. Bake at 400°F (200°C) for 12–15 minutes until the salmon is cooked through and panko is golden.
What kind of salmon should I use?
Any high-quality salmon fillet works—Atlantic, sockeye, or coho. Choose fillets of even thickness for consistent cooking.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).
Is panko necessary?
Panko is ideal for a light, crisp texture, but you can substitute with regular breadcrumbs in a pinch.
Can I make the tartar sauce ahead?
Yes. Store it in the fridge for up to 3 days. It may taste even better after the flavors meld.
What sides go well with this dish?
Steamed rice, miso soup, potato salad, or a crisp green salad complement the dish nicely.
Can I use other fish?
Yes. Cod, haddock, or halibut work well with the same preparation and tartar sauce.
Is this recipe gluten-free?
Not as written. Use gluten-free flour and breadcrumbs to adapt the recipe.
Can I use store-bought tartar sauce?
Certainly, but homemade offers fresher flavor and a customizable profile.
Conclusion
Crispy Pan-Fried Salmon with Tartar Sauce is a light yet indulgent dish that combines texture, flavor, and freshness in every bite. With its golden crust, tender salmon, and creamy tartar topping, it’s a simple way to bring Japanese-inspired comfort food to your table. Whether paired with rice, salad, or vegetables, this dish is sure to impress with minimal effort.
PrintCrispy Pan-Fried Salmon with Tartar Sauce
These juicy pork chops are pan-seared and simmered in a sweet-savory apple mustard sauce with onions, herbs, and a touch of spice. A cozy, elegant meal perfect for both weeknights and special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
- Diet: Halal
Ingredients
- For the Pork Chops:
- 2–3 bone-in or boneless pork chops (about 1-inch thick)
- 2 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cinnamon (optional)
- Salt & black pepper, to taste
- For the Apple Sauce:
- 2 apples, thinly sliced (Granny Smith or Honeycrisp)
- 1 small onion, thinly sliced
- 2 tbsp Dijon or whole grain mustard
- 1 tbsp brown sugar or honey
- ½ cup chicken broth (or apple cider)
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme or rosemary, chopped
Instructions
- Pat pork chops dry with paper towels. Rub with garlic powder, paprika, cinnamon (if using), salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Remove from pan and set aside.
- In the same skillet, add sliced onion and apples. Sauté for 3–4 minutes until slightly softened.
- Stir in mustard, brown sugar (or honey), chicken broth (or apple cider), and apple cider vinegar. Bring to a simmer.
- Return pork chops to the skillet. Spoon sauce over the top and simmer for another 5–6 minutes, or until pork is cooked through and sauce is slightly thickened.
- Sprinkle with fresh thyme or rosemary and serve hot, topped with the apple-onion sauce.
Notes
- Use pears instead of apples for a seasonal variation.
- Add a splash of white wine to deglaze the pan for extra flavor.
- Great served with mashed potatoes, wild rice, or roasted root vegetables.
- Bone-in chops offer more flavor, while boneless are quicker to cook.
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg