If you have a soft spot for crispy, flavorful fish fingers but want to skip the frozen aisle, you’re going to adore this Homemade Salmon Fish Fingers Recipe. These golden, crunchy delights are packed with tender salmon and a zesty parmesan breadcrumb coating, making them a perfect blend of comfort food and nutritious goodness. They’re quick to prepare, incredibly satisfying, and just the right amount of indulgent without any fuss—ideal for family dinners or a fun snack time treat.
Ingredients You’ll Need
Getting the ingredients right is what makes this recipe shine so brilliantly. Each one is simple but essential, contributing a unique flavor, texture, or freshness that turns plain salmon into an irresistible meal.
- Salmon fillets: Use skinless and boneless for ease and a tender, flaky bite.
- Panko breadcrumbs: These provide that unbeatable crunch that’s hard to resist.
- Grated Parmesan cheese: Adds a rich, nutty depth to the coating.
- Flour: Helps the coating stick perfectly to the fish fingers.
- Eggs: Beaten eggs bind the coating to the salmon so every bite stays crunchy.
- Fresh parsley: Brings a burst of color and a fresh herbal note.
- Garlic powder: For a subtle punch of savory flavor.
- Paprika: Adds warmth and a gentle smoky undertone.
- Salt and pepper: Simple but crucial for enhancing all the flavors.
- Olive oil or vegetable oil: Needed for frying to get that crispy golden finish.
How to Make Homemade Salmon Fish Fingers Recipe
Step 1: Prepare Your Salmon
Start by cutting your salmon fillets into finger-sized pieces about 2 to 3 inches long. Doing this ensures each piece cooks evenly and offers the perfect handheld bite. No skin or bones here simplifies the process, making it beginner-friendly.
Step 2: Set Up Your Breading Stations
In three shallow bowls, place your flour, beaten eggs, and a mixture of panko breadcrumbs combined with Parmesan, parsley, garlic powder, paprika, salt, and pepper. This three-step coating process is the secret to getting a thick, crunchy crust that sticks beautifully to the salmon.
Step 3: Coat the Salmon Fingers
Dredge each salmon piece in flour first, then dip into the eggs, and finally roll in the breadcrumb mixture. Take your time here; make sure every side is well coated to lock in moisture while giving you that unbeatable crunch on the outside.
Step 4: Cook to Perfection
You have two options for cooking: baking or frying. For baking, arrange your coated salmon fingers on a parchment-lined sheet, drizzle lightly with olive oil, and roast in a 400°F oven for 12 to 15 minutes. For frying, heat oil over medium heat and cook the fish fingers for 2 to 3 minutes on each side until golden brown. Both ways deliver deliciously crispy fish fingers with just a slightly different texture—take your pick!
How to Serve Homemade Salmon Fish Fingers Recipe
Garnishes
A sprinkle of freshly chopped parsley and a wedge of lemon are simple garnishes that brighten up the dish wonderfully. The zest and color they add elevate the presentation and flavor, making your salmon fingers look as good as they taste.
Side Dishes
Classic tartar sauce or a tangy homemade garlic aioli are perfect companions for dipping. Pair your salmon fish fingers with crispy fries, a fresh green salad, or steamed veggies to round out the meal with a balance of textures and flavors.
Creative Ways to Present
Try serving your salmon fish fingers in warm pita pockets with shredded lettuce, cucumber, and a dollop of tzatziki for a fun, fresh twist. Or present them as finger food on a party platter with colorful dips and crunchy crudités to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to two days. Salmon fingers reheat well, though to retain crispiness, avoid covering them tightly with foil.
Freezing
You can freeze the coated but uncooked salmon fingers by placing them on a tray until firm, then transferring to a freezer bag. This makes for an easy, grab-and-cook meal later on. They’ll keep well frozen for up to one month.
Reheating
Reheat leftover fish fingers in a hot oven or air fryer to bring back their crisp exterior. Avoid microwaving if you want to keep that satisfying crunch intact.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just thaw it completely and pat it dry before coating to ensure your homemade salmon fish fingers turn out crispy and flavorful.
Is this recipe suitable for kids?
Yes! The flavors are mild but tasty, and the finger size makes it easy for little hands to enjoy. Plus, it’s a great way to get kids to eat more fish.
Can I bake instead of fry?
Definitely. Baking is a healthier alternative and still produces crispy and delicious fish fingers when you drizzle olive oil on top before cooking.
What can I substitute for Parmesan?
If you don’t have Parmesan, you can use another hard cheese like Pecorino Romano or even nutritional yeast for a dairy-free option that still adds savory depth.
How do I make the coating extra crunchy?
Using panko breadcrumbs is key—they’re lighter and crispier than regular breadcrumbs. Also, ensure the fish is dry before coating, and don’t skip the flour step to get the best crunch.
Final Thoughts
There’s something truly satisfying about making your own crispy, golden fish fingers at home, especially when they’re made with wholesome salmon and a burst of parmesan flavor. This Homemade Salmon Fish Fingers Recipe is straightforward, quick, and perfect for sharing with family or friends. Once you try it, you’ll find it hard to go back to store-bought versions. So go ahead, whip up a batch and enjoy that crispy, tender goodness firsthand—you deserve it!
Print
Homemade Salmon Fish Fingers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Western
Description
These homemade salmon fish fingers are a delicious and healthier twist on a classic favorite. Made with fresh salmon fillets coated in a crispy Parmesan and breadcrumb crust, they can be baked or fried to golden perfection. Perfect as a snack or a main dish, they’re easy to prepare and sure to please the whole family.
Ingredients
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
Instructions
- Prepare the Salmon: Cut the salmon fillets into finger-sized pieces, about 2-3 inches long, ensuring they are uniform for even cooking.
- Set up Coating Stations: In three shallow bowls, place the flour, beat the eggs, and combine the breadcrumbs with Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and pepper.
- Coat the Salmon: Dredge each salmon piece first in the flour, shaking off excess. Then dip into the beaten eggs, and finally roll in the breadcrumb mixture, pressing gently to ensure a full coating.
- Choose Cooking Method – Baking: Preheat the oven to 400°F (200°C). Place the coated fish fingers on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake for 12–15 minutes until golden and cooked through.
- Choose Cooking Method – Frying: Heat about 2 tablespoons of olive or vegetable oil in a non-stick skillet over medium heat. Fry the fish fingers for 2–3 minutes on each side until golden brown and cooked through. Drain on paper towels.
- Serve: Serve the salmon fish fingers hot with tartar sauce, lemon wedges, or your preferred dipping sauce.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- You can bake or fry these fish fingers depending on your preference for a healthier or crispier option.
- Ensure the salmon pieces are similar in size for even cooking.
- Use fresh parsley for a brighter flavor, or substitute with dried parsley if needed.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven.
