Adding to my repertoire of super easy salmon recipes, this tonkatsu glazed salmon with creamy miso slaw exceeds all my expectations for a weeknight meal: ready in about 20 minutes, healthy but still fun (enter: mayo), and uses the absolute minimum number of dishes.
- For 4 filets of salmon, this recipe makes enough slaw for a smaller side and I would recommend serving some rice as well. For more of a “slaw as salad” vibe, make 2-3 salmon filets.
Tonkatsu Glazed Salmon with Creamy Miso SlawCourse: MainCuisine: JapaneseDifficulty: Easy
Easy tonkatsu glazed salmon pairs perfectly with a creamy slaw laden with miso, furikake, and sesame oil.
- For the creamy miso slaw
5 cups shredded savoy or green cabbage
1 tbsp miso paste
1 cup shredded carrots
3 scallions, thinly sliced
1 tbsp soy sauce
1 tbsp sesame oil
3 tbsp mayo (kewpie if you have it)
1-2 tbsp rice vinegar
1-2 tbsp furikake seasoning
Chili flakes to taste
- For the salmon
4 6 oz fillets salmon
4 tsp tonkatsu sauce, plus more for topping. Store bought, or recipe below.
- Tonkatsu Sauce (adapted from Serious Eats)
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 tablespoon soy sauce
1/2 tablespoon mirin
1 tsp sugar
1/2 tsp Dijon mustard
1/8 teaspoon garlic powder
- Preheat the oven to 475.
- Mix together all of the tonkatsu sauce ingredients in a small bowl. Taste and adjust seasoning as needed.
- In a large bowl, combine all the ingredients for the slaw. Start with 1 tbsp of rice vinegar. Taste and adjust seasoning as needed, adding more vinegar, salt, chili, or mayo to taste.
- Place the salmon filets on a parchment lined baking sheet and season with salt and pepper. Top each filet with about 1 tsp of tonkatsu sauce and use your hands to spread the sauce evenly.
- Bake for about 9-10 minutes, then broil for an additional 1-3 minutes, or until the fish flakes easily when tested with a fork.
- Serve the salmon with lemon wedges on top of the slaw. Optional: drizzle with more tonkatsu sauce to finish.