Steps

1. Slice the salmon in half horizontally. If using regular fillets, use as is.
   🕒 01:06
2. Remove any pin bones or small bones from the salmon.
   🕒 01:15
3. Season both sides of the salmon with salt and pepper.
   🕒 01:23
4. Lightly coat the salmon with all-purpose flour.
   🕒 01:37
5. Dip the floured salmon into beaten eggs.
   🕒 01:49
6. Coat the egg-dipped salmon thoroughly with panko breadcrumbs.
   🕒 01:53
7. Slice tomatoes to just under 1cm thick to use as a base for baking.
   🕒 02:21
8. Heat plenty of olive oil in a frying pan and season the sliced tomatoes with salt.
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9. Sear the salmon until lightly browned on the panko-coated surface.
   🕒 02:47
10. Flip the salmon and sear the other side similarly.
    🕒 02:56
11. Transfer the seared salmon to a paper towel and lightly drain excess oil. The inside will still be raw at this point.
    🕒 03:09
12. Place the seared salmon on top of the salted tomatoes.
    🕒 03:22
13. Lightly pat the surface of the fresh mozzarella dry and finely chop it into a crumble.
    🕒 03:31
14. In a bowl, combine the crumbled mozzarella cheese, wasabi, and salt, and mix well. Using a bit more wasabi will enhance the flavor.
    🕒 04:00
15. Generously top the salmon with the formed wasabi mozzarella mixture.
    🕒 04:37
16. Place the salmon with mozzarella topping into the oven and bake until the cheese is lightly browned.
    🕒 04:52
17. Roughly chop the remaining tomatoes.
    🕒 05:17
18. Slice onion (about 1/4 of a medium onion) and prepare for sautéing.
    🕒 05:33
19. Add olive oil to a frying pan and sauté the sliced onion until softened.
    🕒 05:44
20. Add the chopped tomatoes and a pinch of salt to the sautéed onion and cook until the tomatoes soften. Turn off the heat.
    🕒 06:48
21. Spread the cooked tomato sauce onto a serving plate.
    🕒 08:03
22. Arrange the baked salmon cutlet on top of the tomato sauce.
    🕒 08:09
23. Garnish with any melted mozzarella cheese that has run out and serve.
    🕒 08:21