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
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.
Notes
- Add grated Parmesan or herbs to the breadcrumb mix for extra flavor.
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- Fish fingers can be made ahead and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 4–5 fish fingers
- Calories: 270
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
