Description

These homemade salmon fish fingers are a delicious and healthier alternative to traditional fried fish sticks. Coated with a crunchy panko breadcrumb and Parmesan mixture, they are lightly seasoned with garlic powder and paprika for extra flavor. You can choose to either bake or pan-fry them for a crispy, golden finish. Perfect for a quick family meal or a snack served with tartar sauce and lemon wedges.

Ingredients

Scale

Fish and Coating

2 salmon fillets (about 300g), skinless and boneless
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
1/4 cup flour (for dredging)
2 large eggs, beaten
1 tbsp fresh parsley, chopped
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste

For Cooking

Olive oil or vegetable oil, for frying

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Instructions

Prepare for Cooking: Preheat the oven to 400°F (200°C) if you decide to bake the fish fingers. Otherwise, heat a non-stick skillet over medium heat for frying.
Cut the Salmon: Slice the salmon fillets into finger-sized strips about 2-3 inches long to ensure even cooking and easy dipping.
Set up Breading Stations: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and pepper for a flavorful coating.
Coat the Salmon Fingers: Dredge each salmon piece first in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture to ensure a crunchy crust.
Cooking by Baking: Place the coated salmon fingers on a parchment-lined baking sheet. Drizzle lightly with olive oil and bake in the preheated oven for 12 to 15 minutes or until the fingers are golden brown and cooked through.
Cooking by Frying: Pour about 2 tablespoons of oil into the preheated skillet. Fry the salmon fingers over medium heat for 2-3 minutes on each side or until they turn golden brown and are cooked through. Remove and place on paper towels to drain excess oil.
Serve: Serve the salmon fish fingers immediately while hot, accompanied by tartar sauce, lemon wedges, or your preferred dipping sauces for a perfect meal or snack.

Notes

Using panko breadcrumbs helps to achieve an extra crispy texture.
You can substitute Parmesan cheese with another hard cheese if preferred.
If baking, tossing the fish fingers lightly in oil before baking helps in crisping the crust.
Ensure salmon pieces are evenly sized for uniform cooking.
For a gluten-free version, use gluten-free flour and breadcrumbs.
These fish fingers can be made ahead and reheated in the oven to retain crispiness.