Description
Crispy on the outside and tender on the inside, these homemade salmon fish fingers are a delicious and healthy twist on classic fish sticks. Perfectly seasoned with Parmesan, garlic, and paprika, they’re baked to golden perfection or lightly pan-fried for a quick meal that kids and adults will love. Serve with zesty lemon wedges and tangy tartar sauce for an easy and satisfying main course.
Ingredients
Scale
Fish Fingers
- 1 pound skinless salmon fillets, cut into strips
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray or 2 tablespoons olive oil (for baking or pan-frying)
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare baking sheet and breading station: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper.
- Coat the salmon strips: Pat the salmon strips dry with paper towels to remove excess moisture. Dredge each piece in the flour first, shaking off any excess. Then dip into the beaten eggs, ensuring full coverage. Finally, coat each strip thoroughly with the breadcrumb mixture, pressing lightly to adhere.
- Bake the fish fingers: Arrange the coated salmon fingers evenly on the prepared baking sheet. Lightly spray or drizzle olive oil over them to promote crispiness. Bake in the preheated oven for 15–18 minutes, flipping halfway through cooking, until they turn golden brown and the salmon is cooked through.
- Alternate pan-frying method: If preferred, heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the salmon fingers for 2–3 minutes per side until golden brown and cooked inside. Remove and drain on paper towels if desired.
- Serve: Serve the salmon fish fingers hot with fresh lemon wedges and tartar sauce on the side for dipping. Enjoy as a main course or a kid-friendly snack.
Notes
- Use gluten-free breadcrumbs if you need a gluten-free option.
- These fish fingers can be frozen before coating or after baking for easy meal prep.
- Add chopped fresh dill or parsley to the breadcrumb mixture for an extra burst of flavor.
- Be sure to pat the salmon strips dry to help the coating stick better.
- Flip halfway during baking for even crispiness on both sides.
