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
Scale
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.
