Salmon Tempura

Today, we’re diving into Japanese cuisine with a delicious seafood favorite—salmon tempura! This is perfect for seafood lovers. I used sockeye salmon for its rich flavor and served it with fresh lemon wedges and soy sauce.

I absolutely love this recipe, and if you’re a seafood enthusiast, you must give it a try! If you’re interested in a salmon tempura rolls recipe, let me know in the comments, and I’ll make it for you soon.

Now, without further ado, let’s get started with this amazing salmon tempura!

Oh, before I forget—are you a seafood lover? If so, you’ll definitely enjoy these holiday favorites: 20 Christmas Appetizers Seafood, Shrimp Cargot, Salmon Guacamole and Texas Roadhouse Salmon Recipe. Let me know which one you’d love to try first!

Ingredients

Main Components:

• Sockeye salmon fillets​
• All-purpose flour​
• Cornstarch​
• Salt​
• Egg yolk​
• Chilled seltzer or club soda​
• Ice cubes​
• Assorted vegetables (e.g., bell peppers, zucchini, mushrooms), cut into thin strips

(Optional)

• Frying oil (e.g., vegetable or canola oil)​

For Serving:

• Soy sauce or lemon wedges​

How To Make Salmon Tempura

Step 1: Prepare the Salmon

Selecting and Cutting the Salmon

Use high-quality sockeye salmon fillets for the best texture and flavor. Sockeye salmon has a firmer flesh compared to other varieties, which helps it hold up well during frying.

If you have a whole fillet, slice it into ¼-inch thick strips (about 3–4 inches long). These bite-sized pieces allow for even cooking and make them easier to dip in the batter.

Removing Excess Moisture

Pat the salmon strips dry using paper towels. This step is crucial as excess moisture can prevent the batter from adhering properly and may cause splattering when frying.

Step 2: Prepare the Tempura Batter

Tempura batter is what gives the salmon its signature crispiness. The key to achieving a light and airy texture is to keep the batter cold and avoid overmixing.

Mixing the Dry Ingredients

In a large mixing bowl, combine equal parts all-purpose flour and cornstarch (for example, ½ cup each). Cornstarch helps create an extra crispy coating.

Add a pinch of salt to enhance the overall flavor of the batter.

Adding the Wet Ingredients

Separate one egg yolk and add it to the dry ingredients. The egg yolk helps bind the batter and adds richness.

Slowly pour in chilled seltzer or club soda (about 1 cup) while whisking. The carbonation in the soda creates tiny air pockets, making the batter light and crisp when fried.

Add 2–3 ice cubes to the batter. Keeping the batter cold prevents the formation of gluten, which can make the coating dense rather than crispy.

Mixing the Batter

Gently whisk the batter until just combined. Small lumps are okay—overmixing can make the tempura coating heavy and chewy.

Step 3: Heat the Oil

Proper oil temperature is crucial for frying tempura correctly. Too hot, and the batter will burn before the fish is cooked. Too cold, and the tempura will absorb too much oil, becoming greasy.

Use a deep saucepan or skillet and fill it with at least 2 inches of oil (vegetable, canola, or peanut oil works best).

Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.

If you don’t have a thermometer, test the oil by dropping a little batter in—if it sizzles and rises immediately without burning, it’s ready.

Step 4: Dredge and Fry the Salmon

Coating the Salmon

Lightly dust each salmon strip with flour, shaking off excess. This helps the batter stick better to the fish.

Dipping and Frying

Dip the floured salmon into the cold tempura batter, letting any excess drip off.

Carefully place the battered salmon into the hot oil. Work in small batches to prevent overcrowding, which can lower the oil temperature and make the tempura soggy.

Fry for about 2 minutes, turning occasionally, until the coating is light golden and crispy.

Use a slotted spoon or tongs to remove the salmon tempura from the oil and place it on a wire rack or paper towels to drain excess oil.

Step 5: Optional – Frying Vegetables

To make your meal more colorful and flavorful, you can fry some vegetables alongside the salmon. Good options include:

• Bell peppers (cut into thin strips)
• Zucchini (sliced into rounds or sticks)
• Mushrooms (sliced or whole)

Follow the same method: dip in batter and fry for about 1½ to 2 minutes until crispy.

Step 6: Serve Immediately

Salmon tempura is best served fresh and hot. Arrange the crispy salmon and vegetables on a serving platter and pair them with your favorite dipping sauces, such as:

• Soy sauce 
• Ponzu sauce
• Tempura dipping sauce 

What to Serve with Salmon Tempura

Salmon tempura is crispy, flavorful, and perfect as an appetizer or main course. To create a well-balanced meal, consider pairing it with complementary side dishes that enhance its taste and texture.

Best Tempura Side Dishes for a Complete Meal

Steamed Rice: A simple bowl of steamed white or brown rice balances the richness of the tempura. You can drizzle it with a little soy sauce or teriyaki sauce for added flavor.

Miso Soup: This traditional Japanese soup, made with miso paste, tofu, seaweed, and scallions, offers a warm, umami-rich contrast to the crispy tempura.

Tempura Vegetables: Lightly battered and fried vegetables such as zucchini, bell peppers, eggplant, and mushrooms complement the salmon tempura beautifully.

Japanese Cucumber Salad (Sunomono): A refreshing salad made with thinly sliced cucumbers, rice vinegar, and sesame seeds provides a cool, tangy contrast to the fried salmon.

Edamame: Steamed or lightly salted edamame beans serve as a protein-rich, nutritious side dish.

Pairing with Sushi Roll Variations

Salmon Tempura Roll: Wrap salmon tempura in sushi rice and nori (seaweed), adding avocado and cucumber for a delicious tempura sushi roll.

California Roll: A light, refreshing roll filled with crab, avocado, and cucumber that pairs well with salmon tempura.

Spicy Tuna Roll: The bold flavors of spicy tuna complement the crispy texture of tempura.

Dragon Roll: This sushi roll, topped with eel and avocado, creates a rich, umami-packed combination with salmon tempura.

Serving with Traditional Japanese Accompaniments

Pickled Ginger (Gari): Cleanses the palate between bites and enhances the overall dining experience.

Tempura Dipping Sauce (Tentsuyu): A mix of soy sauce, dashi, and mirin, this sauce adds a mildly sweet and umami flavor to tempura.

Wasabi & Soy Sauce: If serving salmon tempura with sushi rolls, a little wasabi and soy sauce can add a bold kick of flavor.

Sesame Noodles: Cold sesame noodles or soba noodles with a light soy-ginger dressing provide a perfect contrast to the crispy tempura.

Frequently Asked Questions (FAQs)

Can I make salmon tempura without deep-frying?

Yes! While traditional tempura is deep-fried for its signature crispiness, you can make a lighter version:

Air-Fried Salmon Tempura: Lightly spray battered salmon strips with oil and cook in an air fryer at 375°F (190°C) for 8–10 minutes, flipping halfway through.

Baked Salmon Tempura: Place battered salmon strips on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes until crispy.

How to store and reheat tempura?

Storage: Store leftover salmon tempura in an airtight container in the refrigerator for up to 2 days. Avoid stacking pieces to prevent sogginess.

Reheating:

Oven: Bake at 375°F (190°C) for 8–10 minutes to restore crispiness.

Air Fryer: Reheat at 350°F (175°C) for 5–7 minutes.

Stovetop: Lightly pan-fry over medium heat for a few minutes on each side.

Can I make this with other types of fish?

Absolutely! While sockeye salmon is a great choice, you can use:

• Cod: Mild and flaky, perfect for tempura.
• Halibut: A firm white fish that holds up well to frying.
• Tilapia: A budget-friendly, mild-flavored option.
• Tuna: Provides a firmer texture, best when cut into thin strips.