This post may contain affiliate links, read my disclosure policy for details.
Crispy Baked Salmon Fish Sticks are a winner and not just because they are healthy. They can be cooked in less than 20 minutes so that you can get dinner on the table fast. Coated with crunchy breadcrumbs and then baked to perfection without excess oil, these fish fingers are a meal the whole family will enjoy.
If you crave salmon fish sticks that are full of flavor and have a great crunch, you will love this crispy salmon fish fingers recipe. Breadcrumbs are the secret to this crispy baked salmon which is easy to prepare and cooks quickly. Add a few dipping sauces and your favorite sides for a delicious and healthy meal.
If you love salmon fish recipes, try my Baked Lemon Pepper Salmon, Crispy Baked Salmon, Baked Honey Mustard Salmon or Air Fryer Salmon Patties.
Why You’ll Love These Salmon Fish Fingers
- It’s quick and easy. Once the salmon is breaded, it will bake to crispy perfection in just 15 minutes.
- It’s super crunchy. The panko mixture gives these salmon fingers an incredible crunch without frying in oil.
- It’s healthy. This recipe is low in oil, and salmon is loaded with long-chain omega-3 fatty acids, which can lower blood pressure, improve heart health and help combat various diseases.
Salmon Sticks Ingredients
- Salmon: cut skinless center-cut salmon fillets into 1-inch strips.
- Cooking Spray: Any light cooking spray will work.
- Dip: use tartar sauce or your favorite dipping sauce.
Flour Mixture
- All-purpose flour: substitute a 1-to-1 gluten-free flour blend if preferred.
- Salt and Pepper
Panko Mixture
- Panko: these Japanese bread crumbs are extra crispy. Use gluten free panko if desired.
- Paprika: use Spanish paprika, smoked paprika or your favorite kind.
- Salt
- Parsley Flakes: dried parsley works perfectly in this recipe.
- Parmesan Cheese: use freshly grated parmesan cheese.
- Onion and Garlic Powder
Egg Mixture
- Egg: whisk a room temperature egg
- Lemon Zest: fresh lemon zest adds a bright citrus flavor.
How To Make Salmon Fish Sticks
- Prepare the equipment. Preheat the oven to 400 degrees F and line a half tray baking sheet pan with parchment paper and set aside.
- Dry the salmon. Pat dry the salmon fillet and cut it into 1-inch wide strips. Set aside.
- Prepare the breading stations. In 3 separate bowls, combine each mixture in a bowl by itself. Whisk egg/lemon zest well in one bowl, panko mixture in a second bowl and the flour mixture in another.
- Coat the salmon. Using one hand/fork, individually coat each salmon stick with the flour mixture, then with another hand/fork, dip into the egg wash and then roll it into the panko crumb mixture with the dry hand again to coat evenly.
- Line a sheet pan. Shake off any excess crumbs and set them aside on the lined sheet pan and continue working through the rest until all of the strips are breaded.
- Bake the salmon. Spray generously with olive oil baking spray and bake in the oven for 8 minutes. Flip the salmon over and spray again, then bake for another 8 minutes or until cooked through.
- Garnish and serve. Remove from the oven, garnish with some chopped parsley and serve with your favorite dip.
Tips To Make Homemade Baked Salmon Sticks
- Use fresh salmon rather than frozen, as it won’t be as wet. If you use frozen salmon, thaw entirely and dry well with paper towels.
- Cut your fish strips as evenly as possible, so they cook evenly.
- Bake the salmon on an oven-safe baking rack for an extra crispy coating.
- Leave space between the fish fingers, so they brown all over.
- Do not substitute regular bread crumbs for panko or the salmon fish fingers will not get very crispy.
- Adjust the seasoning as desired, or substitute with your favorite seasoning blend.
- Fish should be flaky and slightly opaque when done. Avoid overcooking fish or it becomes dry.
Frequently Asked Questions
When eaten as part of an overall healthy diet, salmon is a great source of omega-3 fatty acids. Homemade fish sticks have less oil and salt than store-bought frozen ones, making them a healthy option.
This recipe works well with any firm white fish.
To fry, heat oil in a pan over medium-high heat. Fry the fish sticks for 2-3 minutes per side until golden brown and cooked through.
To air fry, lay the fish fingers in a single layer in the air fryer basket. Air fry at 400 degrees F for 10 minutes until crispy and cooked through.
Baked salmon fish sticks can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the microwave for 1 minute or in the oven at 400 degrees F for 4-6 minutes, or until heated through.
Flash freeze baked fish fingers on a baking sheet, then transfer to a freezer bag for up to three months. Place frozen fish sticks on a baking sheet and bake at 400 degrees F for 10-12 minutes or until heated through.
Serve these salmon fish sticks with Crispy Air Fryer French Fries, Crispy Potato Wedges and with your favorite dipping sauce.
More Salmon Recipes
- Maple Pecan Glazed Salmon
- Grilled Honey Garlic Butter Salmon
- Greek Salmon Salad
- Creamy Lemon Butter Salmon
- Creamy Spinach Stuffed Salmon
I hope you enjoy all the recipes I share with you, including this delicious Salmon Fish Sticks recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Baked Salmon Fish Sticks
Ingredients
- 1½ lb. skinless salmon fillets, center cut, 1 inch strips
- cooking spray
- favorite dip
Flour Mixture
- ¼ cup all purpose flour
- ½ tsp salt
- ½ tsp pepper
Panko Mixture
- 1 cup panko crumbs, unseasoned
- 1 tsp Spanish paprika, or any kind
- ½ tsp salt
- 1 tsp dry parsley flakes
- ½ cup grated parmesan cheese
- 1 tsp onion powder
- 1 tsp garlic powder
Egg Mixture
- 1 whole egg, whisked
- lemon zest
Instructions
- Preheat oven to 400 F.
- Line a half tray baking sheet pan with parchment paper and set aside.
- Pat dry the salmon fillet and cut into 1 inch wide strips. Set aside.
- In 3 separate bowls, combine each mixture in a bowl by itself. Whisk egg/lemon zest well in one bowl, panko mixture in a second bowl and the flour mixture in another.
- Using one hand/fork, individually coat each salmon stick with the flour mixture, then with another hand/fork, dip into egg wash and then roll it into the panko crumb mixture with the dry hand again to coat evenly.
- Shake off any excess crumbs and set aside on the lined sheet pan and continue working though the rest until all of the strips are breaded.
- Spray generously with olive oil baking spray and bake in the oven for 8 minutes. Flip the salmon over and spray again, then bake for another 8 minutes or until cooked through.
- Remove from the oven, garnish with some chopped parsley and serve with your favorite dip.
Notes
- Use fresh salmon rather than frozen, as it won’t be as wet. If you use frozen salmon, thaw entirely and dry well with paper towels.
- Cut your fish strips as evenly as possible, so they cook evenly.
- Bake the salmon on an oven-safe baking rack for an extra crispy coating.
- Leave space between the fish fingers, so they brown all over.
- Do not substitute regular bread crumbs for panko or the salmon fish fingers will not get very crispy.
- Adjust the seasoning as desired, or substitute with your favorite seasoning blend.
- Fish should be flaky and slightly opaque when done. Avoid overcooking fish or it becomes dry.
