Description
Salmon fish fingers bring a playful twist to dinner that your whole family will adore. Crispy, golden, and packed with protein, these homemade treats beat store-bought versions hands down.
Ingredients
Scale
Main Ingredients:
- 500g Salmon fillets
Breading Ingredients:
- 1 cup Panko breadcrumbs
- ½ cup All-purpose flour
- 2 large Eggs
Seasoning Ingredients:
- ¼ cup Milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Paprika
- Salt
- Freshly ground black pepper
Cooking Ingredients:
- 2 tablespoons Olive oil
Serving (Optional):
- Lemon wedges
- Tartar sauce
Instructions
- Slice salmon fillets into 1-inch wide and 3-4 inches long strips. Sprinkle each strip with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Arrange three shallow dishes: one with ½ cup flour, another with 2 beaten eggs whisked with ¼ cup milk and 1 tablespoon Dijon mustard, and the third with 1 cup panko breadcrumbs mixed with 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon paprika.
- Coat each salmon strip by first rolling in flour, then dipping completely in egg mixture, and finally pressing firmly into breadcrumb mixture to ensure full coverage.
- Transfer breaded salmon fingers to a clean plate. Refrigerate for 15-20 minutes to help breading adhere and create a crispier texture.
- Pour 2 tablespoons olive oil into a large skillet. Heat over medium heat until oil shimmers, around 350°F.
- Carefully place salmon fingers in skillet, cooking 3-4 minutes per side until breadcrumbs turn golden brown and salmon reaches 145°F internal temperature.
- Transfer cooked salmon fingers onto paper towel-lined plate to absorb excess oil. Serve immediately with optional lemon wedges and tartar sauce.
Notes
- Refrigerating the breaded salmon helps the coating stick better and creates an extra crispy texture when frying.
- Panko breadcrumbs provide a lighter, crunchier coating compared to traditional breadcrumbs, giving these fish fingers a delicate, crisp exterior.
- Check the salmon’s doneness by using a meat thermometer to ensure it reaches 145°F, which guarantees perfectly cooked fish without drying out.
- For a gluten-free version, swap wheat flour with almond flour or cornstarch, and use gluten-free panko or crushed gluten-free crackers as a breadcrumb alternative.
- Prep Time: 15-20 minutes
- Cook Time: 6-8 minutes
- Category: Salmon
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg