Easy coating with mayo—crispy outside, fluffy inside, no deep-frying needed!
Tartar sauce is a rich and refreshing condiment made with mayonnaise and finely chopped aromatic vegetables like onions, pickles, capers, parsley, or chives. Originally from Europe, it has long been enjoyed in French cuisine and with British fish and chips; in Japan, it has evolved uniquely along with the spread of Western-style cooking.
In particular, the Japanese-style tartar sauce typically includes coarsely chopped boiled eggs, giving it a rich and mellow taste. Some variations even use Japanese pickles like rakkyo (pickled scallions) or shibazuke instead of pickles, offering a delightful East-meets-West flavor.
Commonly served with fried dishes such as shrimp, oysters, and Chicken Nanban, tartar sauce balances out the oiliness and enhances the flavor of the main dish. It’s a versatile sauce loved both at home and in Western-style diners. In recent years, it's also found as a dip for vegetable sticks or as a sandwich spread, expanding its use in everyday cooking. Since becoming commercially available in Japan in 1966, it has been a staple in many households—now considered the second essential condiment after mayonnaise.
The tricky part of making fried food is usually the coating process, but this recipe solves it by using mayonnaise instead of egg.
It’s even simpler than batter and avoids wasting leftover eggs. Plus, since it’s pan-fried rather than deep-fried, there’s no need to deal with large amounts of oil—making cleanup a breeze!
15 minutes
coto
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.
- 2 raw salmon fillets
- a pinch of salt
- 3 tbsp. cooking oil ((for pan-frying))
- salt and pepper, to taste
- A1 tbsp. Japanese mayonnaise
- A1 tbsp. all-purpose flour
- A2 tsp. water
- Apanko breadcrumbs, as needed
- B1 boiled egg
- 1 1/2 tbsp. Japanese mayonnaise
- 1/2 tsp. vinegar
- 1/2 tsp. sugar
- salt and pepper, to taste
INSTRUCTIONS
- 1
Make the tartar sauce:
In a bowl, mash the boiled egg and mix with the remaining B ingredients: mayonnaise, vinegar, sugar, salt, and pepper. Set aside.
- 2
Prepare the salmon:
Cut the salmon into bite-size pieces. Sprinkle lightly with salt and let sit for about 10 minutes. Pat dry with paper towels.
- 3
Coat the salmon:
Season the salmon with salt and pepper. In a small bowl, combine the A ingredients–except the panko breadcrumbs–(mayonnaise, flour, water) and coat the salmon pieces evenly.
- 4
Bread the salmon:
Spread the panko breadcrumbs in a shallow tray or plate. Roll the coated salmon pieces in the panko until well covered.
- 5
Pan-fry:
Heat 3 tbsp. of oil in a frying pan over medium heat. Add the breaded salmon and pan-fry on both sides until golden and crispy.
- 6
Serve:
Plate the fried salmon and top with the tartar sauce from step 1. Garnish with cherry tomatoes or lettuce if desired.
RecipeID
43
Tips & Notes
・For a soft-boiled egg: place a cold egg straight from the fridge into boiling water and cook for 7 minutes, then chill in cold water.
・To prevent cracking, gently lower the egg into the pot with a spoon.
・Crack the shell slightly before chilling in water—it makes peeling easier.
・For medium: boil for 9 minutes. For hard-boiled: about 10 minutes.
・Optional garnish: cherry tomatoes or lettuce.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.