Salmon Tempura
Crispy, golden, and irresistibly flavorful, this Salmon Tempura recipe brings the delicacy of Japanese cuisine to your table with ease. Featuring tender, skinless salmon fillets encased in a light, airy batter made with sparkling water and egg yolk, this dish achieves the perfect balance of crunch and succulence. Fried to perfection in hot vegetable oil, each piece offers a delightful texture and mouthwatering taste. Paired with a tangy dipping sauce of soy sauce, rice vinegar, sugar, and fresh ginger, it’s the ultimate fusion of savory and zesty flavors. Quick to prepare in just 40 minutes and ideal for serving as an elegant appetizer or light main course, Salmon Tempura is a show-stopping dish that’s sure to impress. Perfect for sushi nights or casual entertaining, this recipe is your gateway to authentic Japanese-inspired fried seafood.
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Recipe Information
Ingredients
- 450 grams skinless salmon fillet
- 120 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon baking powder
- 180 milliliters ice-cold sparkling water
- 1 large egg yolk
- 1 teaspoon salt
- 1 liter vegetable oil (for frying)
- 60 milliliters soy sauce
- 30 milliliters rice vinegar
- 1 teaspoon sugar
- 1 teaspoon grated ginger
Instructions
Start by preparing the salmon. Cut the skinless salmon fillet into 8 equal pieces, each approximately 5-6 cm in length. Pat dry with paper towels.
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a separate bowl, lightly beat the egg yolk, then add the ice-cold sparkling water, mixing gently.
Combine the wet and dry mixtures, stirring lightly with chopsticks or a fork. Be cautious not to overmix; some lumps are desirable for a light batter.
Heat the vegetable oil in a deep, heavy-based saucepan or fryer to 180°C (355°F). Use a kitchen thermometer to ensure accurate temperature.
Once the oil reaches the desired temperature, dip each piece of salmon into the batter, ensuring it is fully coated.
Gently lower the battered salmon into the hot oil, frying 2-3 pieces at a time to avoid crowding. Fry each batch for about 3-4 minutes or until the batter is golden and crispy.
Use a slotted spoon to remove the salmon tempura from the oil, letting the excess oil drain on a wire rack or a plate lined with paper towels.
While the salmon is frying, prepare the dipping sauce by combining soy sauce, rice vinegar, sugar, and grated ginger in a small bowl. Stir until the sugar dissolves completely.
Serve the salmon tempura hot with the dipping sauce on the side for a perfect appetizer or light main course.
Nutrition Facts
Calories |
9285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 951.0 g | 1219% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 42.1 mcg | 210% | |
| Calcium | 117 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
