15 Crispy Deep Fried Salmon Recipes That Actually Taste Restaurant‑Level

Crunchy exterior, delicate interior — I never expected fried salmon to be both. I’ve tested batter types, crusts, and glazes until the results matched restaurant standards, and I’ll share the techniques that matter: temperature, prep, and timing. You’ll get recipes from tempura bites to maple‑soy strips and panko fillets, plus tips to hit 125–130°F every time. Keep going and you’ll learn the small adjustments that make big differences.

Classic Tempura Salmon Bites

Crisp, light, and golden, Classic Tempura Salmon Bites are a delightful appetizer or snack that pairs delicate salmon with an airy batter and quick frying to preserve moisture; this recipe yields bite-sized pieces that stay tender inside with a crackling exterior and are perfect with a simple dipping sauce or lemon wedge.

• 12 oz salmon fillet, skin removed and cut into 1-inch cubes
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 cup ice-cold sparkling water (or ice water)
• 1 large egg, lightly beaten
• Vegetable oil for deep frying
• Lemon wedges and tentsuyu or soy dipping sauce, for serving

Toss the salmon cubes with a light dusting of flour, then whisk the dry ingredients together and stir in the beaten egg and ice-cold sparkling water just until combined (a few lumps are fine) and keep the batter chilled.

Heat oil in a deep pot to 350°F (175°C), dip each floured salmon cube into the batter, fry in batches without crowding until pale golden and cooked through (about 2–3 minutes per batch), drain on paper towels and serve immediately with lemon and dipping sauce.

Use very cold batter and hot oil for the crispiest tempura, work in small batches to maintain oil temperature, pat salmon dry before dusting with flour to help batter adhere, and avoid overmixing the batter to keep it light.

For a savory twist inspired by crispy fried rice techniques, finish the bites with a light sprinkle of crispy seasoning to add an extra crunch and umami boost.

Panko-Crusted Salmon Fillets With Lemon Aioli

Panko-Crusted Salmon Fillets With Lemon Aioli combine flaky salmon fillets coated in a crisp, buttery panko crust with a bright, creamy lemon aioli for a satisfying main dish that’s simple enough for weeknights yet elegant for guests; the panko gives a superior crunch when mixed with a little melted butter and herbs, while a quick pan-sear or oven-finish keeps the salmon moist and the crust golden.

• 4 salmon fillets (about 6 oz each), skin removed and patted dry
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp finely chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp olive oil (for pan-searing) or cooking spray (for baking)
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely minced
• Salt and pepper, to taste

Preheat oven to 425°F (220°C) if baking, or heat a large skillet over medium heat with olive oil for pan-searing; combine panko, melted butter, parsley, lemon zest, garlic powder, salt and pepper in a shallow bowl and press the mixture onto the top of each salted salmon fillet, then either place fillets skin-side down on a lined baking sheet, spray crust lightly with cooking spray and bake 10–12 minutes until crust is golden and salmon reaches 125–130°F for medium doneness, or cook crust-side down in the hot skillet 3–4 minutes until crisp then flip and finish in the oven 4–6 minutes or cook through on the stovetop to desired doneness.

For best results, keep the crust mixture slightly damp with melted butter so it adheres well, chill coated fillets briefly to set the crust before cooking, and use an instant-read thermometer to avoid overcooking the salmon.

Ground pork offers quick, versatile options for weeknight meals, and pairing techniques from Quick Ground Pork Dinner Recipes can inspire faster prep and seasoning ideas.

Buttermilk-Battered Salmon Nuggets

Buttermilk-Battered Salmon Nuggets are bite-sized pieces of salmon soaked briefly in tangy buttermilk, coated in a seasoned flour and cornmeal batter, then deep-fried until golden-crisp for a tender, juicy interior and crunchy exterior—serve with lemon wedges, tartar sauce, or a spicy mayo for dipping and enjoy as an appetizer, snack, or main with fries and a simple slaw.

• 1 lb salmon fillet, skin removed and cut into 1–1½ inch cubes
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal or panko
• 1 tsp baking powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Vegetable oil or canola oil for frying (about 2–3 inches in a heavy pot)
• Lemon wedges and dipping sauce of choice

Whisk buttermilk and egg together in a bowl, toss the salmon cubes to coat and let them sit 15–30 minutes while you mix flour, cornmeal, baking powder and seasonings in a shallow dish.

Heat oil to 350°F (175°C), dredge each piece in the dry mix pressing lightly so it adheres, fry in batches 2–3 minutes per side until golden and an instant-read thermometer reads 125–130°F inside, drain on paper towels and serve immediately with lemon and sauces.

Extra tip: Pat salmon cubes dry before marinating to control batter adhesion, keep oil temperature steady so nuggets crisp without overcooking, and fry in small batches to avoid temperature drops that lead to greasy results.

These nuggets also pair surprisingly well with savory teriyaki glazes for an umami-packed twist inspired by ground beef jerky flavor profiles.

Crispy Maple-Soy Glazed Salmon Strips

Crispy Maple-Soy Glazed Salmon Strips combine golden, crunchy fried salmon with a sticky-sweet and savory glaze — thin strips of salmon are lightly battered and fried until crisp, then tossed in a hot maple-soy reduction that caramelizes to a glossy finish; serve immediately with scallions, sesame seeds, and steamed rice or a simple cucumber salad for contrast.

• 1 lb salmon fillet, skin removed and cut into 1/2–3/4 inch thick strips
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup cold club soda or sparkling water
• Vegetable oil for frying (about 2 inches in a skillet or 1–2 inches in a pot)
• 1/3 cup pure maple syrup
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds for garnish

Heat oil to 350°F (175°C) in a heavy skillet or pot; whisk flour, cornstarch, baking powder, salt and pepper with cold club soda to a slightly lumpy batter, dredge salmon strips and fry in batches 2–3 minutes until crisp and just cooked through (internal temp ~125–130°F), drain on a rack or paper towels and keep warm.

Meanwhile combine maple, soy, rice vinegar, sesame oil, garlic and ginger in a small saucepan and simmer over medium heat until slightly thickened and glossy (2–3 minutes), toss fried salmon strips briefly in the glaze to coat, sprinkle with scallions and sesame seeds, and serve immediately.

Tip: Pat salmon dry before battering, maintain steady oil temperature by frying in small batches to avoid soggy coating, and add the glaze off high heat to prevent burning the maple. For a hearty contrast that complements the crisp coating, consider serving with savory pork breakfast sausage on the side for a bold flavor pairing.

Thai-Style Coconut Curry Fried Salmon

Thai-Style Coconut Curry Fried Salmon marries crispy, golden-battered salmon with a fragrant, slightly spicy coconut curry glaze — salmon strips are lightly seasoned, dredged and fried until crisp, then tossed in a quick coconut-curry reduction with lime and Thai basil for bright, aromatic flavor; serve with jasmine rice, cucumber relish or a simple green salad to balance the richness.

• 1 lb salmon fillet, skin removed and cut into 1/2–3/4 inch thick strips
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground white pepper (or black pepper)
• 1/2 cup cold club soda or sparkling water
• Vegetable oil for frying (about 2 inches in a skillet or 1–2 inches in a pot)
• 1 tbsp red curry paste
• 1 cup full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 tbsp fresh lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 2 tbsp chopped Thai basil (or regular basil) plus extra for garnish
• 1–2 thinly sliced Thai red chilies or 1 tsp crushed red pepper (optional)
• Lime wedges and cilantro for serving

Heat oil to 350°F (175°C); whisk flour, cornstarch, baking powder, salt and pepper with cold club soda to a slightly lumpy batter, pat salmon dry, dredge strips and fry in batches 2–3 minutes until golden and just cooked through (internal ~125–130°F), drain on a rack and keep warm.

Meanwhile, in a saucepan sauté garlic and ginger briefly, add red curry paste and stir 30 seconds, pour in coconut milk, fish sauce and sugar, simmer 2–3 minutes until slightly reduced, stir in lime juice, basil and chilies, then toss fried salmon briefly in the curry to coat and serve immediately with lime wedges and cilantro.

Tip: Keep oil temperature steady by frying small batches to preserve crispness, pat salmon dry before battering to prevent sogginess, and add the curry off high heat to avoid breaking the coconut milk while finishing with lime and fresh basil for brightness.

This recipe adapts well to low-FODMAP needs when you substitute garlic-infused oil and omit high-FODMAP ingredients.

Spicy Cajun Salmon Po’ Boy

A Spicy Cajun Salmon Po’ Boy takes crispy fried salmon strips tossed in a bold Cajun seasoning, piled into crusty French rolls with crisp shredded lettuce, ripe tomatoes, pickles and a tangy remoulade — it’s a Louisiana-inspired sandwich with heat, crunch and bright finishing acid that’s great for casual dinners or a party spread.

• 1 lb salmon fillet, skin removed and cut into 1/2–3/4 inch strips
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 cup buttermilk
• 1 large egg
• Vegetable oil for frying (about 2 inches in a skillet or 1–2 inches in a pot)
• 4 French rolls or hoagie rolls, split
• 2 cups shredded iceberg lettuce
• 1 large tomato, thinly sliced
• Dill pickle slices
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard or Dijon mustard
• 1 tbsp ketchup
• 1 tbsp lemon juice
• 1 tsp hot sauce (optional)
• Chopped green onions or parsley for garnish

Whisk buttermilk and egg in a shallow bowl and season salmon strips lightly with salt, in another bowl combine flour, cornmeal, Cajun seasoning, smoked paprika, garlic and onion powders, cayenne; dip salmon in the buttermilk mixture then dredge in the seasoned flour, fry in 350°F (175°C) oil in batches 2–4 minutes until golden and internal temperature reaches about 125–130°F, drain on a rack and keep warm while repeating; mix mayonnaise, mustard, ketchup, lemon juice and hot sauce to make remoulade and spread on split rolls, assemble with fried salmon, shredded lettuce, tomato, pickles and garnish, serve immediately.

Tip: Fry in small batches to maintain oil temperature and crispness, pat salmon dry before battering, and adjust cayenne and remoulade heat to suit your spice tolerance.

For a party-friendly presentation, these can be served as sliders alongside crockpot meatball appetizers to create a varied appetizer spread.

Sesame-Ginger Crusted Salmon

Sesame-Ginger Crusted Salmon is a quick, flavorful dish where salmon fillets are brushed with a bright ginger-soy glaze, coated in a crunchy mix of toasted sesame seeds and panko, then seared to a golden crust and finished briefly in the oven for tender, flaky flesh and a caramelized exterior — perfect for weeknight dinners or entertaining with minimal fuss.

• 1 lb salmon fillets, skin on or off, cut into 4 portions
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp mirin (optional) or honey
• 1 tbsp fresh ginger, finely grated
• 1 clove garlic, minced
• 2 tsp sesame oil
• 1/3 cup panko breadcrumbs
• 1/4 cup white sesame seeds
• 2 tbsp black sesame seeds (optional)
• 2 tbsp neutral oil (canola, vegetable) for pan-searing
• Salt and freshly ground black pepper
• Lemon wedges and sliced green onions for serving

Pat salmon dry and season lightly with salt and pepper; whisk together soy, rice vinegar, mirin/honey, grated ginger, garlic and sesame oil, brush each fillet with the glaze and press the panko-sesame mixture onto the top.

Heat oven to 425°F (220°C) and warm an ovenproof skillet with 2 tbsp oil over medium-high heat, sear fillets crust-side down 2–3 minutes until deeply golden, transfer skillet to oven and roast 5–7 minutes (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium, remove and rest 2 minutes before serving with lemon and green onions.

Tip: Toast panko and sesame seeds briefly in a dry pan until fragrant to boost crunch and flavor, and avoid overbaking by checking internal temperature early to keep the salmon moist.

Ground pork makes a versatile, savory complement to seafood dishes when paired thoughtfully, and can be used in side recipes or sauces for added richness and texture when serving this salmon with savory ground pork.

Beer-Battered Salmon With Dill Remoulade

Beer-battered Salmon With Dill Remoulade is a crispy, pub-style treat that dresses flaky salmon fillets in a light, airy beer batter and fries them until golden, then serves them with a bright, tangy dill remoulade that complements the richness of the fish — perfect for casual dinners, fish-and-chips nights, or game-day servings.

• 1 lb salmon fillets, skin removed and cut into 4 pieces
• 1 cup all-purpose flour, plus extra for dusting
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup cold beer (lager or pilsner)
• Vegetable or canola oil for frying (about 2–3 inches in a deep pot)
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced

Whisk flour, cornstarch, baking powder, 3/4 tsp salt and pepper in a bowl, add cold beer and stir until just combined (a few small lumps are fine) and rest 10 minutes; pat salmon dry and lightly dust with flour, heat oil in a heavy pot to 350°F (175°C) and working in batches dip fillets into batter, let excess drip off, fry 3–4 minutes until golden and the internal temperature reads 125–130°F, drain on a rack over paper towels and season immediately with remaining salt.

Meanwhile mix mayonnaise, sour cream, dill, lemon juice, Dijon, garlic and a pinch of salt and pepper in a bowl and chill briefly, then serve salmon hot with dill remoulade and lemon wedges.

Tip: Keep the batter and beer very cold and don’t overmix so it stays airy, fry in small batches to maintain oil temperature and check internal temp to avoid overcooking the salmon.

Crispy Honey-Garlic Salmon Wings

Crispy Honey-Garlic Salmon Wings are bite-sized, crunchy fried salmon “wings” made from long, thin salmon strips that get a light batter, deep-fried until golden, and then tossed in a sticky sweet-savory honey-garlic glaze; they make a fun appetizer or party snack with bright scallions and sesame seeds for garnish.

• 1 lb salmon fillets, skin removed and cut into 8–12 wing-sized strips
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cold club soda or beer
• 1 egg, lightly beaten
• Vegetable oil for frying (about 2–3 inches)
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger (optional)
• 1 tbsp sesame oil
• 2 tbsp unsalted butter
• 2 tbsp chopped scallions and 1 tsp toasted sesame seeds for garnish
• Lemon wedges for serving

Toss flour, cornstarch, baking powder, salt and pepper in a bowl, stir in cold club soda (or beer) and the egg until just combined—batter should be slightly thick and lumpy; heat oil to 350°F (175°C), dust salmon strips lightly with flour, dip into batter, and fry in small batches 3–4 minutes until golden and the center reaches 125–130°F, drain on a rack.

Meanwhile, in a small saucepan combine honey, soy sauce, rice vinegar, minced garlic, ginger, sesame oil and butter, simmer gently until glossy and slightly thickened (2–3 minutes), toss hot fried salmon wings in the glaze, plate and garnish with scallions, sesame seeds and lemon wedges for serving.

Tip: Keep batter and fish cold, fry in small batches to maintain oil temperature, and toss wings in the glaze off the heat so the sauce stays glossy without burning.

Korean Gochujang Crispy Salmon

Korean Gochujang Crispy Salmon is a bold, spicy-sweet fried salmon dish where bite-sized or fillet pieces are lightly battered and pan-fried until golden-crispy, then tossed in a glossy gochujang-based glaze that balances heat, sweetness, and umami; serve with scallions, toasted sesame seeds, and steamed rice or quick pickled vegetables for contrast.

• 1 lb salmon fillets, skin removed and cut into 6–8 pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cold club soda (or cold water)
• 1 egg, lightly beaten
• Vegetable oil for shallow frying (about 1/2–1 inch)
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tbsp unsalted butter
• 2 tbsp sliced scallions and 1 tsp toasted sesame seeds for garnish
• Lemon or lime wedges for serving

Combine flour, cornstarch, baking powder, salt and pepper in a bowl, whisk in cold club soda and the beaten egg until just combined (batter should be slightly thick and lumpy); pat salmon pieces dry, dust lightly with flour, dip into batter, and shallow-fry in 1/2–1 inch hot oil over medium-high heat 2–3 minutes per side until golden and an internal temperature of 125–130°F (52–54°C) is reached, drain briefly on paper towels.

Meanwhile, whisk gochujang, soy sauce, honey, rice vinegar, minced garlic, ginger and sesame oil in a small saucepan and warm gently until glossy, stir in butter off-heat, then toss fried salmon in the glaze to coat evenly, garnish with scallions and sesame seeds and serve immediately with citrus wedges.

Tip: Keep the batter and fish cold, fry in small batches to maintain oil temperature for maximum crispness, and add the butter to the sauce off the heat to keep the glaze glossy without burning.

Herb-Crusted Parmesan Salmon Cutlets

Herb-Crusted Parmesan Salmon Cutlets are a crunchy, savory take on fried salmon where thin-cut cutlets are coated in a fragrant mixture of panko, grated Parmesan, chopped fresh herbs and lemon zest, then shallow-fried until golden and crisp while staying tender inside; serve with a squeeze of lemon, a simple mixed-green salad or steamed vegetables and a quick tart yogurt-dill sauce to complement the richness.

• 1 lb salmon fillets, cut into 4 thin cutlets (about 4–6 oz each)
• 3/4 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (optional)
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 3–4 tbsp olive oil or neutral oil for shallow frying
• Lemon wedges and chopped parsley for garnish
• For serving: plain yogurt or mayonnaise mixed with lemon juice, chopped dill, salt and pepper (optional)

Pat salmon cutlets dry, season lightly with salt and pepper then dredge in flour, dip into beaten eggs and press into a mixture of panko, Parmesan, herbs, lemon zest and garlic powder.

Heat oil in a large skillet over medium-high heat until shimmering, add cutlets in a single layer and fry 2–3 minutes per side (depending on thickness) until crust is deep golden and internal temperature reaches 125–130°F (52–54°C).

Transfer to a wire rack or paper towels to rest for 2 minutes and serve immediately with lemon wedges and the yogurt-dill sauce.

Tip: Keep the cutlets well chilled before coating, press the crumb mixture firmly onto the fish, fry in small batches to maintain oil temperature and finish with a brief rest so the juices redistribute and the crust stays crisp.

Coconut-Panko Salmon With Pineapple Salsa

Coconut-Panko Salmon with Pineapple Salsa is a bright, tropical riff on fried salmon where fillets are coated in a crunchy mixture of shredded coconut and panko, quickly pan-fried until golden and served with a fresh, tangy pineapple salsa that balances the richness with acidity and heat; it’s excellent with jasmine rice or a simple green salad for a light, summery meal.

• 1 lb salmon fillets (about 4 pieces, 4–6 oz each), skin removed or left on
• 3/4 cup panko breadcrumbs
• 1/2 cup sweetened shredded coconut (finely chopped if large flakes)
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 3 tbsp vegetable oil or coconut oil for frying
• Salsa: 1 cup diced fresh pineapple
• Salsa: 1/4 cup finely diced red bell pepper
• Salsa: 2 tbsp finely diced red onion
• Salsa: 1 jalapeño, seeded and minced (optional)
• Salsa: 2 tbsp chopped cilantro
• Salsa: juice of 1 lime
• Salsa: pinch of salt and a drizzle of honey or agave (to taste)

Pat salmon dry and season lightly with salt and pepper; set three shallow dishes with flour, beaten eggs, and a mixture of panko, shredded coconut and garlic powder, then dredge each fillet in flour, dip into egg, press into coconut-panko to coat well and chill briefly in the fridge to help the crust adhere.

Heat oil in a large nonstick or cast-iron skillet over medium-high until shimmering, fry salmon 3–4 minutes per side (depending on thickness) until crust is deep golden and internal temp reaches 125–130°F (52–54°C), transfer to a rack to rest 2 minutes while mixing pineapple, red pepper, onion, jalapeño, cilantro, lime juice, salt and honey to taste for the salsa, serve salmon topped with salsa.

Tip: Use cold salmon and press the coconut-panko firmly so it sticks, fry in a hot pan without overcrowding to preserve crispness, and briefly rest the fish so the crust stays crunchy and the flesh finishes gently.

Southern-Style Cornmeal Fried Salmon

Southern-Style Cornmeal Fried Salmon gives classic comfort with a crunchy cornmeal crust seasoned with cayenne, paprika and buttermilk; fillets are soaked briefly to tenderize, dredged in a spiced cornmeal-coating, and shallow-fried until golden brown for a rustic dish that’s perfect with coleslaw, hot sauce and lemon wedges.

• 1 lb salmon fillets (4 pieces, 4–6 oz each), skin removed or left on
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1 cup yellow cornmeal (medium grind)
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 2 large eggs, beaten (optional, for extra adhesion)
• 1/4 cup vegetable oil + 2 tbsp butter (for frying)
• Lemon wedges and favorite hot sauce, for serving

Pat the salmon dry and place in a shallow dish with buttermilk and hot sauce to soak for 15–30 minutes while you mix cornmeal, flour, salt, pepper, smoked paprika, cayenne and garlic powder in a wide bowl.

Then remove fillets, shake off excess buttermilk (or dip in beaten egg first for a thicker crust), press each piece into the cornmeal mixture to coat well; heat oil and butter in a large skillet over medium-high until shimmering, fry the salmon 3–5 minutes per side (depending on thickness) until crust is deep golden and interior reaches 125–130°F (52–54°C), transfer to a rack to rest 2 minutes and serve with lemon wedges, coleslaw and hot sauce.

Tip: Use medium-grind cornmeal for the right crunch and keep the oil hot but not smoking so the crust crisps quickly without overcooking the salmon;

Tempura Salmon Sushi Rolls

Tempura Salmon Sushi Rolls combine lightly battered, crisp tempura salmon with sushi rice and nori for a crunchy, flavorful roll that balances warm fried fish and cool vinegared rice; make sure to use sashimi-grade salmon, keep the tempura batter cold, and prepare all fillings and roll components before frying so assembly is quick and the salmon stays hot and crisp when wrapped.

• 8 oz sashimi-grade salmon, cut into 6–8 strips (about 1/2″–3/4″ thick)
• 2 cups cooked sushi rice, seasoned with rice vinegar, sugar and salt
• 4 sheets nori (roasted seaweed)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 3/4 cup ice-cold sparkling water (adjust for batter consistency)
• 1 large egg
• Vegetable oil for frying (about 2–3 inches in a pot)
• 1 small cucumber, julienned
• 1 small avocado, sliced
• Soy sauce, pickled ginger and wasabi for serving
• Optional: spicy mayo (mayo + sriracha) or eel sauce for drizzling

Pat salmon strips dry and season lightly with salt; make tempura batter by whisking egg into ice-cold sparkling water, then folding in flour, cornstarch and baking powder until just combined (lumpy batter).

Heat oil to 350–360°F (175–180°C), dip salmon strips into batter and fry in batches until golden and crisp, about 2–3 minutes, drain on a rack.

To assemble, place a nori sheet on a bamboo mat, spread an even thin layer of rice leaving a 1-inch top border, flip nori rice-side down, arrange a few tempura salmon pieces, cucumber and avocado along the near edge, roll tightly with the mat, seal with a little water on the border, repeat and slice rolls with a wet sharp knife.

Tip: Keep batter cold and don’t overmix to make certain a light, airy tempura crust and work quickly so the tempura remains crisp when you roll and serve.

Crispy Wasabi-Panko Salmon Sliders

Crispy Wasabi-Panko Salmon Sliders are a bold, crunchy handheld that pairs flaky salmon patties coated in a wasabi-spiked panko crust with cool slaw and tangy mayo on mini buns; they cook quickly, make a great appetizer or party sandwich, and balance heat, creaminess and texture for a memorable bite.

• 1 lb salmon fillet, skin removed and finely chopped
• 1/2 cup panko breadcrumbs plus 1 cup for coating
• 1 egg, lightly beaten
• 2 tbsp mayonnaise
• 1–2 tsp wasabi paste (adjust to heat preference)
• 2 scallions, finely chopped
• 1 tsp lemon zest
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• 8 slider buns, split and lightly toasted
• 1 cup shredded cabbage or coleslaw mix
• 2 tbsp rice vinegar
• 2 tbsp mayonnaise (for slaw dressing)
• Optional: sliced cucumber, pickled ginger, extra wasabi mayo

In a bowl combine chopped salmon, 1/2 cup panko, beaten egg, 2 tbsp mayo, wasabi paste, scallions, lemon zest, soy sauce, salt and pepper, shape into eight small patties, press each patty into the extra panko to coat, heat oil in a large skillet over medium-high heat and fry patties 3–4 minutes per side until golden and cooked through (internal 145°F/63°C), drain briefly on a rack.

Toss cabbage with rice vinegar and 2 tbsp mayo for a quick slaw, assemble sliders by spreading buns with extra wasabi mayo if desired, placing a warm salmon patty and a spoonful of slaw, add cucumber or pickled ginger and serve immediately.

Tip: Keep the patties cold before frying and don’t overcrowd the pan so the panko stays crisp; use sashimi-grade salmon if serving slightly pink and adjust wasabi for spice tolerance.