Salmon Tempura

Crispy, delicate, and irresistibly flavorful, Salmon Tempura is the ultimate fusion of Japanese-inspired techniques and savory seafood indulgence. Featuring tender, skinless salmon fillets encased in a feather-light, golden batter made from a unique combination of all-purpose flour, cornstarch, and ice-cold sparkling water, this recipe ensures an airy crunch with every bite. Deep-fried to perfection, the salmon is served alongside a tangy, umami-packed dipping sauce crafted with soy sauce, rice vinegar, grated ginger, and a hint of sweetness. Ready in just 40 minutes, this dish is a show-stopping appetizer or a satisfying light main course that pairs beautifully with steamed rice or fresh salad greens. Ideal for entertaining or weeknight indulgence, Salmon Tempura offers a harmonious balance of texture, flavor, and visual appeal that's sure to impress.

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 450 grams skinless salmon fillet
• 120 grams all-purpose flour
• 30 grams cornstarch
• 1 teaspoon baking powder
• 180 milliliters ice-cold sparkling water
• 1 large egg yolk
• 1 teaspoon salt
• 1 liter vegetable oil (for frying)
• 60 milliliters soy sauce
• 30 milliliters rice vinegar
• 1 teaspoon sugar
• 1 teaspoon grated ginger

Directions

Step 1

Start by preparing the salmon. Cut the skinless salmon fillet into 8 equal pieces, each approximately 5-6 cm in length. Pat dry with paper towels.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.

Step 3

In a separate bowl, lightly beat the egg yolk, then add the ice-cold sparkling water, mixing gently.

Step 4

Combine the wet and dry mixtures, stirring lightly with chopsticks or a fork. Be cautious not to overmix; some lumps are desirable for a light batter.

Step 5

Heat the vegetable oil in a deep, heavy-based saucepan or fryer to 180°C (355°F). Use a kitchen thermometer to ensure accurate temperature.

Step 6

Once the oil reaches the desired temperature, dip each piece of salmon into the batter, ensuring it is fully coated.

Step 7

Gently lower the battered salmon into the hot oil, frying 2-3 pieces at a time to avoid crowding. Fry each batch for about 3-4 minutes or until the batter is golden and crispy.

Step 8

Use a slotted spoon to remove the salmon tempura from the oil, letting the excess oil drain on a wire rack or a plate lined with paper towels.

Step 9

While the salmon is frying, prepare the dipping sauce by combining soy sauce, rice vinegar, sugar, and grated ginger in a small bowl. Stir until the sugar dissolves completely.

Step 10

Serve the salmon tempura hot with the dipping sauce on the side for a perfect appetizer or light main course.

Nutrition Facts

Serving size	(1821.5g)

Amount per serving	% Daily Value*
Calories	9284.7

Total Fat 951.0g	0%
Saturated Fat 139.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 459.2mg	0%
Sodium 5410.3mg	0%
Total Carbohydrate 129.9g	0%
Dietary Fiber 4.0g	0%
Total Sugars 5.4g
Protein 135.1g	0%

Vitamin D 1683.8IU	0%
Calcium 117.2mg	0%
Iron 9.7mg	0%
Potassium 2659.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.0%

Protein: 5.6%

Carbs: 5.4%