Description
Homemade Salmon Fish Fingers are a crispy and tender seafood treat perfect for family meals. These fish fingers feature fresh salmon coated in a crunchy breadcrumb mixture with bright lemon zest, seasoned simply with salt and pepper. Ready in under 30 minutes, they offer a nutritious, omega-3 rich alternative to traditional fish fingers, suitable for kids and adults alike. You can bake or pan-fry them and customize the flavors with herbs, spices, or gluten-free ingredients.
Ingredients
Units
Scale
Main Ingredients
- Fresh Salmon Fillets – 1 lb (about 450g), cut into 1-inch wide strips
- Breadcrumbs (preferably panko) – 1 cup
- Eggs – 2 large, beaten
- All-Purpose Flour – 1/2 cup
- Lemon Zest – zest of 1 lemon
- Salt – 1 tsp, divided (for flour and salmon seasoning)
- Black Pepper – 1/2 tsp, divided
- Olive Oil or Cooking Spray – for frying or baking
Instructions
- Prepare the Salmon: Rinse and pat dry fresh salmon fillets. Cut into finger-sized strips approximately 1 inch wide to ensure even cooking and ease in handling during breading.
- Set Up Breading Stations: Arrange three shallow dishes: one with the all-purpose flour lightly seasoned with half the salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with lemon zest and any optional herbs or spices you choose to add.
- Coat the Salmon Strips: Dip each salmon strip first in the flour, shaking off excess, then into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to ensure the coating sticks well.
- Cook to Crispy Perfection: Heat a non-stick pan with olive oil over medium heat. Fry the salmon fingers in a single layer for about 3–4 minutes on each side until golden brown and cooked through. Alternatively, preheat the oven to 400°F (200°C) and bake on a greased or parchment-lined tray for 15–18 minutes, flipping halfway to ensure even cooking.
- Serve Warm: Transfer the cooked salmon fingers to a plate lined with paper towels to absorb excess oil if fried. Serve immediately for best texture and flavor.
Notes
- Use the freshest salmon possible to enhance texture and flavor.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- Press breadcrumb coating firmly onto the salmon strips to keep it intact during cooking.
- Allow fish fingers to rest for a minute or two after cooking to retain juiciness.
- When baking, line your tray with parchment paper for easy cleanup and more even cooking.
Nutrition
- Serving Size: 4-5 fish fingers (approx. 150g)
- Calories: 280 kcal
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg