How to Make Salmon Katsu Sando (Japanese Pork Cutlet Sandwich)

Do you enjoy a filet-o-fish sandwich? If yes, you might also love this salmon katsu sandwich, a delicious twist on the classic filet-o-fish.

Filet-o-fish is a popular fast-food sandwich, typically made with white fish like Atlantic cod or Alaska pollock. While it is deep-fried until fully cooked, our salmon katsu sandwich recipe is served with the inside still rare, allowing you to enjoy a unique twist.

Although the salmon katsu sandwich is not a traditional Japanese dish, katsu with a rare center is something many Japanese people enjoy. For example, rare katsu dishes made with tuna (maguro) and beef (gyu) are also popular, in addition to salmon. Of course, if you prefer your salmon fully cooked, you can adjust the cooking time to ensure it’s well-done.

The term “katsu” typically refers to deep-fried dishes made with breaded meat. In Japanese cuisine, fish or vegetables prepared in a similar way are usually called “fry.” However, fish cooked rare is often referred to as “katsu,” possibly because it was inspired by rare beef katsu, which came before rare fish fries.

To make salmon katsu, we use a block of salmon for sashimi, which is safe to eat raw. Sashimi-grade salmon is versatile and can be enjoyed cold in slices or in hot dishes where its rare texture is appreciated.

If you want the salmon to remain rare, it’s best to use a thicker sashimi block. Thinner blocks cook more easily, resulting in a less rare texture. In this recipe, we use a salmon sashimi block about 4–5 cm thick.

To bring the sandwich together, we use tartar sauce, just like a filet-o-fish sandwich, along with a thickened Worcestershire sauce. While you can find ready-made versions of these sauces, it’s simple to make your own at home.