Togarashi and Panko Crusted Salmon Bites

This seemed like too simple a recipe to share on my blog but after receiving such a good response on Instagram when I posted it recently, I thought it would be worth sharing on here. This is often the kind of meal that we will have on a Wednesday evening when we are tired from a long day at work and just want something quick and easy as well as being relatively healthy. These Japanese inspired salmon bites are great for a quick midweek meal and I serve them in mini tortillas with rocket, pickles, mayo and hot sauce. Togarashi is one of those spices that has been languishing in my spice cupboard for a while but pairing it with crispy panko seemed like a match made in heaven. It adds a gentle spice to the salmon without overpowering but feel free to add more if you like it super spicy. For those who are wondering what Togarashi is – it’s a spice mixture with chilli, orange peel, black and white sesame seeds, Szechuan pepper, ginger and seaweed which is often used to season Japanese noodle or soup dishes.

2 skinless boneless salmon fillet, cut into thumb-sized pieces
50g Panko breadcrumbs (or enough to coat your salmon pieces)
1 egg, beaten
1 tsp Togarishi seasoning

Serve with mini tortillas, pickles, rocket, mayo and hot sauce.

  1. Preheat the oven to 200c.
  2. Start your assembly line for coating the salmon by placing the salmon on one plate, the beaten egg next to it in a separate bowl and the panko and togarashi seasoning on a second plate on the end. Place an oven proof dish on the end to place your coated salmon pieces.
  3. Coat the salmon pieces in egg and then in the seasoned panko crumbs. Place on the oven proof dish one by one until all the pieces are coated.
  4. Place the salmon in the oven for 10-15 minutes until crisp and the salmon is cooked (this may vary depending on the size of the salmon pieces).

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