Press the salmon fillets between stacks of paper towels to remove excess moisture.

Dredge each fillet in flour and shake off the excess.

Dip the floured fish in egg making sure every inch of the surface is moistened.

Toss the fish in panko and press the crumbs lightly into the fish flesh to make the crumbs stick better.

Heat the olive oil and four tablespoons of butter in a frying pan.

Fry the breaded salmon fillets, flipping them over for even cooking, until a crisp golden crust has formed.

Set the salmon aside.

With the heat on LOW, add the rice wine and calamansi juice to the remaining olive oil and butter in the pan.

Stir in the garlic and capers.

Simmer the sauce for a minute or two to reduce a little.

Taste, add salt if needed, and stir in the remaining two tablespoons of butter.

Carefully slide in the salmon katsu.

Tilt the pan a bit to make the sauce collect on the lower end.

Use a spoon to bathe the salmon katsu over and over with the sauce.

Carefully scoop out the fish and transfer to a shallow serving bowl. Pour the sauce over the fillets. Alternatively, arrange a fillet on top of rice, drizzle in some sauce and serve.