Description
These homemade salmon fish fingers are a delicious and crispy treat, perfect for a quick meal or snack. Coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and spices, then baked or fried to golden perfection, they offer a nutritious alternative to traditional fish sticks with the rich taste of fresh salmon.
Ingredients
Scale
Salmon Fish Fingers
- 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
- Olive oil or vegetable oil, for frying or drizzling when baking
Instructions
- Preheat and Prepare Equipment: Preheat the oven to 400°F (200°C) if you plan to bake the fish fingers, or heat a non-stick skillet over medium heat if you choose to fry them.
- Cut the Salmon: Cut the salmon fillets into finger-sized pieces, about 2 to 3 inches in length, ensuring uniform size for even cooking.
- Prepare Coating Stations: Set up three shallow bowls: one with the flour for dredging, one with the beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and pepper.
- Coat the Salmon Pieces: Coat each salmon piece in the flour, shaking off any excess, then dip into the beaten eggs, and finally roll in the breadcrumb mixture until fully coated for a crispy crust.
- Baking Option: Place the coated fish fingers on a baking sheet lined with parchment paper, drizzle lightly with olive oil, and bake in the preheated oven for 12 to 15 minutes until golden brown and cooked through.
- Frying Option: Heat about 2 tablespoons of oil in the non-stick skillet over medium heat. Fry the fish fingers for 2 to 3 minutes on each side until they develop a golden brown crust and are completely cooked inside. Remove and drain on paper towels to remove excess oil.
- Serving: Serve the salmon fish fingers hot alongside tartar sauce, lemon wedges, or your preferred dipping sauce for a flavorful meal or snack.
Notes
- You can use either baking or frying methods depending on your preference for a healthier or crispier outcome.
- Using panko breadcrumbs ensures an extra crunchy texture.
- Make sure the salmon pieces are evenly sized for consistent cooking.
- Parmesan cheese in the coating adds a nice savory depth and helps with browning.
- This recipe can be served as a main dish with sides like salad or fries, or as a snack/appetizer.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven for best texture.
