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Crispy salmon fish fingers on a board with dipping sauce.

Baked Salmon Fish Sticks

4.50 from 2 votes
Created by Mariam Ezzeddine
These crispy baked salmon fish sticks can be cooked in less than 20 minutes so that you can get dinner on the table fast. Coated with crunchy panko breadcrumbs and then baked to perfection without excess oil, these fish fingers are a meal the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

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.

Nutrition

Calories: 374kcal | Carbohydrates: 17g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 959mg | Potassium: 916mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 158mg | Iron: 3mg
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