Salmon Tempura

Imagine a crispy texture on the outside and a soft, tender taste of salmon on the inside. You can enjoy these contrasting flavors with this Salmon Tempura.

A super tender Salmon cotter into a prepared batter and fired to be super crunchy, with a delicious sauce on top, The taste is really amazing.

I love this Salmon Tempura with some carrot sticks and some green onions, After you drizzle the sauce on top, the dish turns so juicy and perfect.

There are many ways to prepare Salmon Tempura, each offering its own unique experience. I personally enjoy serving it as a Fioré, topped with sauce and paired with some roasted vegetables. It’s my way to enjoy this classic dish.

What is Salmon Tempura?

Salmon Tempura is a special seafood dish made with salmon that is coated in a batter and then fried until they become crunchy. It’s a great way to enjoy fish because the crispy outside makes a delicious combination with the soft, juicy salmon inside. Tempura originally comes from Japan, where it’s been enjoyed for centuries. The batter is made from flour, water, and sometimes egg, The dish Is served with a dipping sauce made from soy sauce, mirin (a sweet rice wine), and other ingredients like garlic or ginger. Classic tempura is known for its light and delicate texture, that ways lots of people love to make it.

Ingredients

For the Salmon Tempura:

• 1 lb salmon fillet, skin removed and cut into 1-inch cubes
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 cup cold sparkling water
• 1 egg yolk
• 1 teaspoon baking soda
• Oil for deep frying (vegetable or canola oil works well)

For the Dipping Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 teaspoon grated ginger

How to Make Salmon Tempura?

Step 1:

Begin by seasoning the salmon cubes with salt and pepper, ensuring each piece is coated.

Step 2:

In a mixing bowl, combine the all-purpose flour, egg yolk, and cold sparkling water. Stir the mixture until just combined; a few lumps in the batter are perfectly fine as they contribute to the desired light of tempura. Avoid overmixing.

Step 3:

In a sturdy frying pan or pot, heat the oil to a temperature of 350°F (175°C). Dip each seasoned salmon cube into the prepared batter, ensuring it’s fully coated before placing it into the hot oil. Fry each batch for 2-3 minutes, or until the batter turns a golden, crispy hue. Once done, carefully remove the salmon and place them on paper towels to drain excess oil.

Step 4:

While the salmon cooks, prepare the dipping sauce by combining soy sauce, mirin, rice vinegar, sugar, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat, When it’s done Remove from heat.

Step 5:

Arrange the crispy salmon tempura on a serving platter, With the dipping sauce served on the side. and some vegetables of your choice, and Enjoy.

Kitchen Equipment Needed

• Deep frying pan or pot
• Thermometer
• Mixing bowls
• Slotted spoon
• Paper towels
• Small saucepan

Helpful Tips!

• When mixing the batter, stir until everything looks mixed together. It’s okay if there are a few lumps.
• Make sure to check that the oil is hot before you put the salmon in. It should sizzle a little when you add the salmon.
• Before seasoning the salmon, use paper towels to pat it dry. This helps the seasoning stick better.
• When the salmon is frying, turn each piece with the tongs so it cooks evenly on all sides.

What to Serve with this Salmon Tempura?

You can enjoy this Salmon Tempura on its own, but you can make a tasty meal by serving it with other meals, You can have it with steamed rice or as I did with some roasted vegetables, or try it with noodles for a perfect Asian meal. Another idea is to serve it with some tempura with crunchy veggies like carrots or bell peppers. And, for drinks, you can pair tempura with green tea, which is healthy and tastes good, or try a glass of cold water with a slice of lemon..

FAQ

What is Salmon Tempura made of?

Salmon Tempura is made of fresh salmon dipped in a batter made of flour, water (or sparkling water), and sometimes egg yolk, then deep-fried.

How do you make the tempura batter crispy?

To achieve a crispy tempura batter, it’s important to keep the batter cold before frying, use sparkling water, and ensure the oil is hot enough (around 350°F or 175°C) before frying.

Can I use frozen salmon for Salmon Tempura?

Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before seasoning and coating it with batter.

What dipping sauce goes well with Salmon Tempura?

A classic dipping sauce for Salmon Tempura is made from soy sauce, mirin, rice vinegar, sugar, garlic, and ginger. But you can also try other sauces like Tiger sauce.

How long should I fry Salmon Tempura?

Fry the salmon cubes in batches for about 2-3 minutes, or until the batter turns golden brown and crispy.

Conclusion

I think my Salmon Tempura is the easiest recipe you can find if you want to enjoy this special dish, A soft and crunchy salmon with a juicy and tasty sauce on top, If you loved this recipe, please share it with your friends and family, and don’t forget to subscribe to my blog for more Salmon recipes.