Salmon Fish Sticks Recipe

5 from 1 vote

Try these delicious crispy salmon fish sticks for a quick and easy weeknight dinner that both kids and adults will love!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 626kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

2 pounds salmon skinless, center-cut Atlantic or king salmon, about 1-inch thick
1 ½ teaspoon kosher salt plus more to taste
2 cups panko breadcrumbs
Freshly grated lemon zest from 1 lemon
½ teaspoon black pepper plus more to taste
½ cup all purpose flour
2 large eggs
Vegetable oil for frying
Lemon wedges for serving, optional

Tartar Sauce

¾ cup mayonnaise
⅓ cup dill pickle relish
2 teaspoons chopped fresh chives
1 ½ teaspoon Dijon mustard
1 ½ teaspoon lemon juice

Instructions

Prepare the Salmon: Cut salmon fillets into 1-inch wide strips. Season all over with 1 ½ teaspoons kosher salt.
Set Up the Breading Stations: In a shallow bowl, mix together 2 cups of panko breadcrumbs, lemon zest, and ½ teaspoon black pepper. Place ½ cup all-purpose flour in another shallow bowl. In a third shallow bowl, beat 2 large eggs until well blended.
Bread the Salmon: Dredge each salmon strip in the flour, shaking off any excess. Dip the floured salmon into the beaten eggs, allowing any excess to drip off. Coat strips with the panko mixture, pressing gently to adhere. Place breaded salmon strips on a baking sheet and chill in the refrigerator for 15-20 minutes to set the coating.
Heat the Oil: Pour enough vegetable oil into a large frying pan, cast-iron skillet, or Dutch oven to cover the bottom by about ½ inch. Heat oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to check the temperature.
Fry the Salmon: Preheat your oven to 200°F. Line a baking tray with paper towels and place a wire cooling rack on top. Fry salmon fish fingers in batches, ensuring not to overcrowd the pan. Fry each batch for about 2 to 2 ½ minutes per side, or until golden brown. Transfer fried fish fingers to the wire rack and keep warm in the oven while frying the remaining batches.
Serve: Once all fish fingers are fried and crispy, serve them hot with lemon wedges on the side for squeezing over the top, if desired. Enjoy with tartar sauce or your favorite dip.

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