Name: Homemade Salmon Fish Fingers Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound skinless salmon fillets, cut into strips; 1/2 cup all-purpose flour; 2 large eggs; 1 tablespoon Dijon mustard; 1 cup panko breadcrumbs; 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; tartar sauce

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Craving a lighter, yet incredibly satisfying twist on an old-school favorite? Homemade Salmon Fish Fingers will be your new go-to—they deliver the perfect crunch, irresistible flavor, and that lovely flakiness inside, all quickly baked or pan-fried. This recipe takes classic fish fingers up a notch, swapping in fresh salmon for a protein-packed, kid-friendly meal that’s every bit as fun to make as it is to devour. Whether you’re planning a weeknight dinner or a casual get-together, these salmon fish fingers are destined to steal the spotlight.

Homemade Salmon Fish Fingers Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Homemade Salmon Fish Fingers comes down to the simplicity of their ingredients—each component shines and brings either a flavorful kick, a crispy coating, or a burst of color. Don’t underestimate the power of each element; together, they create pure comfort on a plate.

Salmon fillets (1 pound, skinless, cut into strips): The heart of this dish—choose fresh, bright salmon for best results!
All-purpose flour (1/2 cup): Helps the egg mixture and breadcrumbs stick, forming the first crucial layer of coating.
Large eggs (2): Binds everything together and provides a rich, golden color.
Dijon mustard (1 tablespoon): Adds a savory zing to the batter and pairs perfectly with salmon.
Panko breadcrumbs (1 cup): Essential for that signature crunch, these Japanese-style crumbs get irresistibly crispy in the oven or pan.
Garlic powder (1/2 teaspoon): Infuses gentle flavor right into every bite.
Paprika (1/2 teaspoon): Contributes warmth and a touch of color.
Salt (1/2 teaspoon): Brings all the flavors in balance.
Black pepper (1/4 teaspoon): For a tiny pop of earthiness.
Olive oil spray or olive oil (2 tablespoons): A little goes a long way for that golden crispiness without deep frying.
Lemon wedges and tartar sauce (optional): For that final fresh, zesty lift—don’t skip squeezing a lemon over just before serving!

How to Make Homemade Salmon Fish Fingers

Step 1: Prepare Your Coating Stations

Start by setting up three shallow bowls—the secret to an organized (and mess-free) assembly line! Place the flour in one, whisk together the eggs and that zippy Dijon mustard in another, and in the third, stir together the panko breadcrumbs, garlic powder, paprika, salt, and pepper. This triple-layer process is what gives Homemade Salmon Fish Fingers their irresistible crust.

Step 2: Dredge and Coat the Salmon

Take each salmon strip on a little journey: first roll it in the flour, then dip into the egg-mustard mixture, and finally press it into the panko mixture so it’s thoroughly coated. Don’t be shy—press gently to help those crumbs stick really well. Line up the coated strips on a parchment-lined baking sheet as you go, and get ready for the magic to happen.

Step 3: Bake or Pan-Fry to Perfection

Give your fish fingers a quick spritz of olive oil spray or a light drizzle of oil for that crave-worthy golden crunch. If you’re baking, pop them into a preheated 400°F oven for 12 to 15 minutes, flipping halfway through so every side gets crispy. If you’re in a hurry or just love a little extra crunch, heat olive oil in a skillet and pan-fry the strips for 2 to 3 minutes per side. Either way, you’ll get perfectly cooked, gorgeously crisp Homemade Salmon Fish Fingers.

Step 4: Serve and Savor

Once your fish fingers are beautifully golden, serve them warm. Pair with lemon wedges and your favorite tartar sauce—or experiment with sriracha mayo, herbed yogurt, or even a zesty salsa for dipping. Every bite is a celebration of fresh, flavorful comfort food.

How to Serve Homemade Salmon Fish Fingers

Garnishes

A sprinkle of freshly chopped herbs (think parsley, dill, or chives) and a couple of lemon wedges work wonders—garnishes not only brighten the plate but add that burst of freshness right at the finish. Don’t hesitate to let everyone squeeze their own lemon for a little dramatic flair!

Side Dishes

Homemade Salmon Fish Fingers are a dream with classic sides like crisp oven fries, roasted potato wedges, or a simple green salad. Steamed green beans, a scoop of coleslaw, or even sweet potato mash make this meal feel especially hearty and inviting. If you’re feeding kids (or kids at heart), don’t forget a pile of veggie sticks and a fun dip.

Creative Ways to Present

Take things up a notch by serving your Homemade Salmon Fish Fingers in a wrap with crunchy lettuce and creamy sauce, pile them onto a platter for game day grazing, or tuck them into soft slider buns for a party. They also make an adorable lunchbox surprise—delicious warm or at room temperature!

Make Ahead and Storage

Storing Leftovers

To keep leftover Homemade Salmon Fish Fingers at their best, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. This keeps them tasting fresh and prevents them from getting soggy.

Freezing

These fish fingers freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll stay crisp and flavorful for up to 2 months—making it easy to grab a quick meal anytime.

Reheating

For that just-cooked crunch, reheat Homemade Salmon Fish Fingers in a hot oven or air fryer until heated through and crispy (usually about 8–10 minutes at 375°F). The microwave will work in a pinch, but the coating won’t be as crisp.

FAQs

Can I use frozen salmon?

Absolutely! Just make sure to thaw the salmon completely and pat it dry before slicing—it’s important to remove excess moisture so the coating sticks and crisps properly.

What’s the best dipping sauce for Homemade Salmon Fish Fingers?

Tartar sauce, of course, is a crowd-pleaser, but don’t stop there! Try spicy sriracha mayo, herbed yogurt, honey-mustard, or even a classic cocktail sauce for a flavor twist. The fun is in experimenting!

Can I make these gluten-free?

Yes—substitute gluten-free flour and gluten-free panko or regular gluten-free breadcrumbs. The results are just as crispy and satisfying as the traditional version.

Is it better to bake or pan-fry Homemade Salmon Fish Fingers?

Both methods yield excellent results—baking is a bit healthier and hands-off (ideal for making large batches), while pan-frying delivers an extra-crispy finish. Choose whichever suits your mood and schedule.

Can these be made ahead for parties?

Definitely! Prepare and fully cook the fish fingers in advance, then cool and store. Reheat them in the oven or air fryer just before serving to restore their crunch—your guests will never know they weren’t made fresh that minute.

Final Thoughts

Homemade Salmon Fish Fingers really are one of those recipes that hits all the marks: easy, delicious, and endlessly versatile. Whether you bake or pan-fry, serve them as a main dish, party snack, or stuffed into a fresh wrap, you’re in for happy faces all around. Don’t wait—get your hands on some good salmon and give these a try tonight!

Homemade Salmon Fish Fingers Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy these crispy homemade salmon fish fingers that are perfect for a quick and delicious meal. Made with fresh salmon fillets and a flavorful breadcrumb coating, these fish sticks are baked to perfection for a healthier twist.

Ingredients

Scale

Salmon Fish Fingers:

1 pound skinless salmon fillets, cut into strips
1/2 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 cup panko breadcrumbs
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

For Serving (optional):

lemon wedges
tartar sauce

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Instructions

Preheat the oven: to 400°F and line a baking sheet with parchment paper.
Prepare ingredients: Place flour in a shallow bowl, whisk eggs with Dijon mustard in a second bowl, and mix panko breadcrumbs with garlic powder, paprika, salt, and pepper in a third bowl.
Dredge salmon: Coat each salmon strip in flour, then dip in the egg mixture, and finally coat in seasoned breadcrumbs. Place on the baking sheet.
Bake: Spray with olive oil and bake for 12–15 minutes, flipping halfway through until golden and cooked through.
Alternatively: Pan-fry in olive oil over medium heat for 2–3 minutes per side until crisp and cooked.
Serve: Warm with lemon wedges and tartar sauce or a sauce of your choice.