Wild Alaska Salmon Katsu Curry

Alicia Parker


Premium Supplier 11th November 2019
Alicia Parker


Premium Supplier

Wild Alaska Salmon Katsu Curry

40 min

Katsu Curry is a firm favourite with most Brits. This is a super easy dish to make and you can add rice if you fancy it, making the dish a high carb option.

Perfect for a post workout meal, the omega 3 fatty acids may help reduce post exercise muscle inflammation, the salmon is also packed with lean protein which is essential for muscle repair.



  • 2 Alaska salmon fillets, skin removed 160g-180g
  • 2 eggs
  • 50g plain flour
  • Salt and pepper
  • 100g panko breadcrumbs
  • 50ml neutral vegetable oil

Katsu sauce

  • 400g chopped tomatoes
  • 400ml coconut milk
  • 1tbsp mild curry powder
  • 3 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 lemongrass stalk
  • 2 red chillies
  • ½ white onion
  • 1 tbsp coconut oil


Katsu Curry

• Pre-heat your oven to 180oc.
• Finely chop the onion and chillies for the sauce and bash the lemongrass with the back of a knife. Heat a large deep saucepan over a medium heat and add the coconut oil. Add the onion, chilli and lemongrass and cook without colouring for 1-2 minutes.
• Now add the curry powder, coconut milk, chopped tomatoes, soy sauce and honey. Bring the sauce to the boil and then turn down to a gentle simmer and cook for 15 minutes. Once the sauce is cooked remove the lemongrass, check the seasoning and set aside.
• Place the flour into one bowl, crack and whisk the eggs into a separate bowl and place the breadcrumbs into another bowl. Place the salmon fillets into the flour and cover all over, then dip the salmon into the egg mixture, coating all over.
• Finally, into the breadcrumbs, ensure the breadcrumbs are covering the salmon fillets. Once the salmon fillets are bread-crumbed set aside for 5 minutes.
• Heat a large sauté pan over a medium heat and add the vegetable oil, once the oil is hot add the salmon fillets one at a time and cook for 1-2 minutes on each side or until golden brown.
• Once the salmon fillets are sealed, place them onto a roasting tray and pop into the oven for 8 minutes or until cooked through. Once the salmon is cooked place onto 2 serving plates and serve the sauce alongside or pour over the salmon.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.