This Salmon Katsu Curry is a twist on the Japanese classic! Crispy salmon is paired with an aromatic, smooth curry sauce, ideal for a delicious meal to be enjoyed with family or friends. My version is also egg and dairy free!
Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*
Katsu Curry is one of my absolute favourite dishes when eating out at Wagamama! I have put a unique twist on this classic Japanese recipe by using salmon instead of the more traditional chicken or pork to make a comforting meal packed full of flavour!
One of the things that I love about making katsu curry at home is how versatile it is. You can easily adjust the spice level of the curry sauce to your liking, and it can be served with a variety of sides, such as rice, vegetables, or even noodles. It's also a great dish to make ahead of time and reheat for a quick and easy meal during the week. Trust me, once you try it, you'll be hooked!
Another great thing is how easy it is to make at home and how you can create a dish that tastes like it came from a restaurant!
As delicious as it is, the Wagamama version of katsu curry contains egg, as they use it to stick the panko breadcrumbs to the chicken. Like in this Homemade Chicken Goujons Recipe, I have used my trusted Hellman’s vegan mayo to coat the salmon, making this recipe egg free!
If you are a fan of a fakeaway dish, why not check out my Five Guys Copycat Burger & Five Guys Peanut Free Cajun Fries too.
Jump to:
🥘 Ingredients Needed & Notes
✋ Be sure to double check all packaging for allergens. ✋
The amount of ingredients may look overwhelming, but don’t let that put you off! It’s actually really simple and easy to make and most of the ingredients are store cupboard ingredients that you probably have at home already.
- Salmon - I have used wild caught sockeye salmon for this recipe as I find this to have more flavour. Sockeye salmon is darker in colour than Atlantic salmon which tends to be a pale orange colour. Either will work, it just depends on your taste preference.
- Vegan Mayo - I love using mayo in place of egg when needing to breadcrumb something, its such a great alternative! I LOVE Hellman’s vegan mayo as its the closest taste to normal mayo that I have found, but you can use any kind of mayo.
- Breadcrumbs - Panko breadcrumbs are the traditional breadcrumb used in a Katsu curry. Panko breadcrumbs have a drier consistency than regular breadcrumbs, so they absorb less oil resulting in a crispier finish.
- Coconut Milk - Use the coconut milk in a tin, not the drink version that you buy in a carton. You will need the full fat coconut milk as the low fat version has a thinner consistency and will make the sauce too runny.
- Carrots - I have added grated carrot to the curry sauce, which is blended before eating. This is a great way to sneak some veg into the fussy eaters!
- Stock - I love the Knorr vegetable stock pots as they are gluten and dairy free. (Always check the label though as ingredients can change!)
- Garlic & Ginger - Fresh is best but for ease a garlic and ginger paste is a good back up.
⚡ Substitutions & Variations
- To Make This Recipe Gluten Free - Use gluten free panko breadcrumbs, gluten free flour and tamari or GF soy sauce.
- Adjust Spice Level - This recipe uses mild curry powder. If you are cooking for little mouths or are not too keen on spice, reduce the amount of curry powder used by half for a milder flavour. If you prefer a bit of heat use a hot curry powder instead.
- Mayo - If you don’t have an egg allergy you can just use regular mayo or even a raw beaten egg to coat the salmon in before rolling in the breadcrumbs.
✏️ How To Make Salmon Katsu Curry
For the full printable recipe, along with ingredient quantities, scroll to the recipe card at the end of the post ⬇️
Before you start cooking, it's a great idea to get everything prepped and chopped up first. This way, when you're ready to start cooking, you'll have everything you need already chopped and good to go! It'll save you a lot of time and stress in the kitchen, and make the cooking process a lot smoother.
Chop the onion, garlic & ginger finely, then grate the carrot. You can also grate the ginger and garlic if you prefer. We are going to blend the sauce a bit later on so it doesn’t matter if everything isn’t chopped evenly.
Next make up the stock and stir until the stock pot has fully dissolved.
To get the salmon ready, slather some vegan mayo all over each fillet using a pastry brush.
Then, sprinkle some breadcrumbs on a plate and roll the salmon around until its coated all over. Don't forget to push the breadcrumbs into the salmon with your fingers for extra crunch. Now, set that aside.
Heat some olive oil in a pan, add the onions and carrots and fry until they have softened, then add the chopped garlic, ginger and curry powder and fry for a couple more minutes.
You want to let the curry powder cook out, stirring so it combines with the onion and carrot mixture. Remember you can add more or less, dependent on how spicy you would like your curry!
Add the flour to the pan, give it a quick stir, then pour in the stock, honey, soy sauce and coconut milk.
Stir again and leave the sauce to simmer until it thickens.
Whilst the sauce is cooking, spray the salmon with some olive oil spray and bake in the oven until the salmon is cooked through and the breadcrumbs are nice and crispy.
Now lets make the sauce super smooth and silky like you get at Wagamamas.
I like to use a stick blender first to blend the carrots into the sauce, so the kids are getting some veg without them even knowing!
You don’t have to use a blender, but you do get some extra flavour by leaving in the aromatics.
Then pour the sauce through a sieve into a bowl, pressing it all through with a wooden spoon.
Serve the smooth sauce alongside the crispy breaded salmon and some white rice and salad!
💡 Tips & Tricks
- Give the can of coconut milk a really good shake before opening, otherwise it will come out separated and in one big lump! It doesn’t matter if this happens, it just might make a mess when pouring it into the saucepan.
- Spray the breadcrumbs with an olive oil spray so they turn that gorgeous golden brown colour. I have this olive oil spray bottle from Amazon and absolutely love it.
- Pat the salmon dry with kitchen towel before putting the mayo on to give the mayo a good base to stick to.
🥡 How To Store
The katsu curry sauce is a great make-ahead option. You can store it in an airtight container in the fridge for up to 4 days. When you're ready to eat, just reheat the sauce on the hob for a few minutes or pop it in the microwave until it's piping hot.
If you're feeling extra organised, you can even freeze the sauce for up to 3 months in a freezer-safe container. Just defrost it in the fridge overnight and then reheat it using one of the methods mentioned above.
When it comes to the salmon, it's best to cook and eat it straight away for maximum freshness and flavour. But, if you do happen to have some leftovers, you can store them in the fridge for up to 3 days. Just make sure to reheat the salmon in the microwave until it's piping hot throughout. Keep in mind that the texture may not be as perfect as when it was freshly cooked, and the breadcrumbs may have lost some of their crispiness. But, it's still tasty nonetheless!
💬 Katsu FAQ
Katsu curry sauce is a popular Japanese sauce that is typically served with breaded and fried chicken, pork or tofu. This flavourful sauce is rich and aromatic, with a slightly sweet and tangy taste.
The main ingredients used to make katsu curry sauce include onions, carrots, garlic, ginger, tomatoes, soy sauce, and curry powder. Some variations of the sauce may also include apple, honey, or Worcestershire sauce, depending on the recipe.
Katsu is a Japanese word that refers to a dish of breaded and deep-fried meat or vegetables. Specifically, the term "katsu" comes from the Japanese pronunciation of the English word "cutlet," which refers to a thin slice of meat that has been coated in breadcrumbs and fried.
Katsu curry can be mildly spicy, depending on the recipe and the amount of curry powder used. However, it is typically not as spicy as other types of Japanese curries.
📖 More Delicious Dinner Recipes...
Looking for other recipes like this? Try these:
Salmon Katsu Curry
Equipment
- Stick Blender optional
Ingredients
For The Salmon
- 4 medium salmon fillets
- 60 g panko breadcrumbs can be substituted for gluten free
- 4 tablespoon Hellman's vegan mayo can be substituted with regular mayo or an egg
- few sprays olive oil
For The Curry Sauce
- 100 ml coconut milk full fat from a tin
- 300 ml Knorr vegetable stock pot - made up or any veg stock (check ingredients)
- 2 tablespoon mild curry powder
- 1 teaspoon light soy sauce substitute for tamari for GF
- 1 medium onion finely chopped
- 1 medium carrot grated
- 1 clove garlic finely chopped / grated
- 2.5 cm fresh ginger finely chopped / grated
- 1 tablespoon plain flour can be substituted for GF flour
- 1 teaspoon honey
- 1 tablespoon olive oil
Instructions
- Pre-heat the oven to 180˚C Fan / 350˚F.
- Prep the ingredients: finely chop onion, garlic, and ginger; grate carrot.
- Make the stock by stirring with boiling water until fully dissolved.
- Prep the salmon: pat dry with kitchen towel, then brush each fillet with vegan mayo using a pastry brush.
- Sprinkle breadcrumbs onto a plate, then roll each fillet into the breadcrumbs, using your fingers to push the breadcrumbs onto the salmon. Set aside.
- Heat the olive oil in a non-stick saucepan. Fry onions and carrots on a medium-low heat for 5 minutes or until softened. Stirring often.
- Add the garlic, ginger & curry powder and fry for another couple of minutes, letting the curry powder cook out.
- Next, add the flour and stir until combined.
- Add the stock, honey, soy sauce, and coconut milk. Simmer for 10 minutes until thickened.
- Whilst the sauce is simmering, spray the salmon with olive oil spray & bake in the oven for 12-15 minutes until the salmon is cooked through and the breadcrumbs are crispy.
- Blend the sauce using a stick blender to puree the carrots.
- Sieve the sauce into a bowl and press through with a wooden spoon.
- Serve the smooth sauce with the crispy breaded salmon, white rice, and salad
Notes
- Give the can of coconut milk a really good shake before opening, otherwise it will come out separated and in one big lump! It doesn’t matter if this happens, it just might make a mess when pouring it into the saucepan.
- Spray the breadcrumbs with an olive oil spray so they turn that gorgeous golden brown colour. I have this olive oil spray bottle from Amazon and absolutely love it.
- Pat the salmon dry with kitchen towel before putting the mayo on to give the mayo a good base to stick to.
Let me know what you think of this recipe!