Enjoy the flavors of fall with this easy, satisfying dish
Salmon is one of the most familiar fish in Japan. In autumn, the season of freshly-harvested rice, grilled salmon with white rice is a beloved breakfast in many homes. Though available year-round, the true peak season for salmon is from fall to winter when they return to rivers to spawn. These seasonal fish, known as aki-zake (fall salmon), are leaner and have a lighter flavor.
Salmon has supported Japanese food culture for over 10,000 years, with bones found in Jomon-era shell mounds. In places like Hokkaido’s Nemuro Strait, salmon were dried for preservation in autumn to prepare for winter. Over time, various preservation methods developed, including salting (yamazuke) and fermentation (izushi).
There are many types of salmon: shirozake (chum salmon) is the most common in Japan, while others include tokishirazu (off-season salmon), rare keiji salmon, imported sockeye and king salmon from North America, and Atlantic salmon from Europe. Each has different textures and fat levels, making them suitable for a wide variety of dishes—grilled, pickled, pan-fried, or even as sushi.
In the Edo period, salmon was a vital trade item between the Ainu and Japanese, and hatchery technology developed in the Meiji era has made salmon widely available even today.
Nutritionally, salmon is high in protein and low in fat, while rich in DHA, EPA, vitamin D, and B vitamins—making it a popular choice for health-conscious eaters.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 6 oz salmon
- 1 pack maitake mushrooms
- 2 hard-boiled eggs
- a pinch of salt
- to taste salt and pepper
- for frying vegetable oil
- panko breadcrumbs (as needed)
- A2 tbsp. Japanese mayonnaise
- A1 tsp. lemon juice (or vinegar)
- Asalt and pepper (to taste)
- B3 tbsp. all-purpose flour
- B3 tbsp. water
- B1 1/2 tbsp. Japanese mayonnaise
INSTRUCTIONS
Preparation
・ Boil the eggs: Place them in a pot with plenty of water, heat over medium, and boil for 10 minutes. Drain and cool under running water, then peel.
・ Remove bones from the salmon. Sprinkle with 1 tbsp. sake and a pinch of salt. Let sit for 10 minutes, then pat dry. (If using salted salmon, simply remove the bones and skip the salting process.)- 1
Chop the boiled eggs. Mix with ingredients A (2 tbsp. mayonnaise, lemon juice, salt, and pepper) to make the tartar sauce. Chill in the refrigerator. (Optional: add minced onion or parsley.)
- 2
Cut the salmon into bite-sized pieces. Tear maitake into large chunks. Lightly season with salt and pepper. (Keep maitake pieces chunky for texture.)
- 3
In a bowl, mix ingredients B (flour, water, 1 ½ tbsp. mayonnaise) to create the batter. Dip salmon, into the batter, then coat with panko breadcrumbs. Repeat with the maitake mushrooms.A light coating of batter and panko breadcrumbs is fine for maitake.
- 4
Add about ½ inch of oil to a frying pan and heat over medium. Fry salmon and maitake in batches until golden brown on both sides.
- 5
Top with the chilled tartar sauce and serve with your favorite sides.
RecipeID
26
Tips & Notes
・ The coating uses a mayo batter instead of eggs, eliminating waste from traditional egg-based batters. Using boiled eggs in the tartar sauce adds richness to the finished dish.
・ Ingredients are kept to a minimum for a budget-friendly recipe. Feel free to modify—for example, adding onion or parsley to the tartar, or using whisked eggs in place of mayo in the batter.
・ Once the salmon and mushrooms are added to the oil, avoid moving them for about 3 minutes per side. Stirring too much can cause the coating to fall off or the fish to break apart.
・ After frying, drain well on a rack or paper towel.
・ Fall salmon is lean and goes well with frying. Maitake mushrooms also contain nutrients that help the body recover from fatigue.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."