We can get a lot of salmon here, so we sometimes receive a whole one as a gift. I salt it, eat it in hot pot, and bake it in foil, but there are limits to how often you can repeat those recipes... So I tried making tatsutaage, since the it is a very mild fish.

Be careful not to overcook the salmon.
The key is to cook it until it's plump and juicy.
It's delicious served piping hot with lemon or sudachi juice. Recipe by Yamadamahiru