These baked salmon fish fingers are super crispy, easy to make and above all - absolutely delicious! They contain lime zest for a touch of refreshing citrus. These healthy fish fingers only need 10 minutes in the oven!
You might also like crispy baked chicken fingers.
My last post was about making and storing breadcrumbs and today I am posting a salmon fish fingers recipe that uses them. I have to admit that until now I never thought of putting salmon and breadcrumbs in the same recipe. Salmon fillet seems so perfect baked whole, it never occurred to me to cut it into pieces.
Turning salmon into crispy salmon fish fingers was a great idea!
Why you will love this recipe
- The fish is juicy on the inside and super crispy on the outside.
- It's low in fat.
- It's quick, easy to make and there is no need to turn the salmon fingers over. The oven will cook them to perfection.
- Everyone will love the crispiness and citrusy twist in these fish fingers!
Salmon fish fingers ingredients
I used homemade panko breadcrumbs to create a super crispy coating (you can buy panko if you prefer). It is important to toast the panko in a pan in 2 tablespoons of oil until golden before coating the salmon. Fine crumbs are not suitable for this recipe.
I used the classic method of coating the fish first in flour, then egg wash then breadcrumbs. The flour seals the flavour (seasoning and lime zest) and moisture in while the egg wash acts as 'glue' for the breadcrumbs.
Step-by-step recipe instructions
1.Start by toasting the panko. In a large pan heat up the oil, add the breadcrumbs, season lightly and toast over a medium heat for 3-4 minutes or until golden stirring all the time. Remove from the heat and place in a bowl to cool (for about 5 minutes).
2. Preheat the oven to 450 F/ 230 C/ gas mark 8. Place a rack on top of a large baking sheet and set aside.
Cut the salmon widthways into thick finger size slices. Season and sprinkle with the zest of 1.5 limes.
3. Coat in the flour (gently shake off excess flour).
4. Dip each piece in the egg wash, gently wipe excess egg on the side of the bowl and coat in the breadcrumbs lightly pressing into the mixture for even coverage (do this for each piece individually).
5. Place the breaded salmon pieces on top of the rack, leaving small gaps in between, and bake in the upper part of the oven for 10 minutes.
6. Remove from the oven and serve immediately.
Expert tips and FAQs
- I recommend using fresh salmon in this recipe as frozen contains more moisture. If you opt for frozen, however, defrost it overnight in the fridge, drain well and pat dry to remove excess moisture before seasoning.
- Ensure the oven is very hot before baking the fish fingers.
- Breadcrumbs: This recipe will only work with panko breadcrumbs (fine breadcrumbs will not produce crispy fish fingers). You can either buy panko (pricey) or make your own (highly recommended!).
- Place the fish fingers on top of a rack, NOT directly on top of a baking sheet. Leave a little space between them so they crisp up evenly. No need to turn them over.
- Make ahead: You can prepare the fish in advance. Cut, season and coat in lime zest, then cover and refrigerate for up to several hours.
- Best served immediately.
Serving suggestions
I served these salmon fingers with a simple yogurt dip with chives and lime zest but they are also delicious with homemade healthy ranch dressing. Enjoy with spiced potato wedges as well as refreshing salads such as mango avocado salsa, pickled red cabbage slaw or dairy free coleslaw with pomegranate.
You might also like
- Oven Baked Super Crispy Chicken Fingers
- How to Make Fish Nuggets
- Sweet Potato Salmon Fish Cakes with Herbs
- Crispy Cornflake Chicken Nuggets Recipe
- Salmon Burger Recipe with Cucumber Radish Slaw
Check out also this collection of easy one pot chicken recipes!
Keep in touch!
How have your homemade salmon fish fingers turned out for you? Let me know in the comments below, thanks!
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Recipe
Crispy Baked Salmon Fish Fingers
Ingredients
- 14.11 ounces (400 g) salmon fillet skinless, boneless
- 1½ cups panko breadcrumbs
- 2 tablespoons olive oil
- Zest of 1½ limes
- 1 small egg lightly beaten
- 2 tablespoons flour
- Salt and pepper to taste
Instructions
- Start by toasting the panko. In a large pan heat up the oil, add the breadcrumbs, season lightly and toast over a medium heat for 3-4 minutes or until golden stirring all the time. Remove from the heat and place in a bowl to cool (for about 5 minutes). Preheat the oven to 450 F/ 230 C/ gas mark 8. Place a rack on top of a large baking sheet and set aside.
- Cut the salmon widthways into thick finger size slices. Season and sprinkle with the zest of 1½ limes. Coat in the flour (gently shake off excess flour).
- Dip each piece in the egg wash, gently wipe excess egg on the side of the bowl and coat in the breadcrumbs lightly pressing into the mixture for even coverage (do this for each piece individually).
- Place the breaded salmon pieces on top of the rack, leaving small gaps in between, and bake in the upper part of the oven for 10 minutes. Remove from the oven and serve immediately.
Notes
- I recommend using fresh salmon in this recipe as frozen contains more moisture. If you opt for frozen, however, defrost it overnight in the fridge, drain well and pat dry to remove excess moisture before seasoning.
- Ensure the oven is very hot before baking the fish fingers.
- Breadcrumbs: This recipe will only work with panko breadcrumbs (fine breadcrumbs will not produce crispy fish fingers). You can either buy panko (pricey) or make your own (highly recommended!). Read my post on making homemade breadcrumbs to find out how.
- Place the fish fingers on top of a rack, NOT directly on top of a baking sheet. Leave a little space between them so they crisp up evenly. No need to turn them over.
- Make ahead: You can prepare the fish in advance. Cut, season and coat in lime zest, then cover and refrigerate for up to several hours.
- Best served immediately.
- Preparation time includes the time needed to toast and cool the breadcrumbs.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Monika says
Thanks!
Eb Gargano / easypeasyfoodie.com says
Ooh yes! I like the idea of salmon fish fingers - especially with lime. Salmon and lime are such a great combination. Eb x
Monika says
Thanks Eb! Lime does work well with these fish fingers.
Monika says
Thanks Petra! I tend to use yogurt (rather than anything heavier) in most dips as it's low in fat and so delicious! And it does go so well with fish. Thanks for stopping by:)
Hilda says
I would love to take this to a potluck. Do you think they would be good served at room temperature. My instincts say 'yes', but would appreciate your opinion.
Monika says
Thanks Hilda! I think they would be ok served at room temperature but I also think they are definitely best served hot straight from the pan. Mainly because they will be crispy, whereas if they are left to cool for too long they will lose some of the crispiness. But the taste won't change:)
Hilda says
Thanks Monika. Good point!
Corina says
These look fantastic! I don't know why but I've never made my own salmon fish fingers even though I've made them with white fish a few times. That yoghurt dip sounds like a lovely accompaniment.
Monika says
Thanks Corina!
Monika says
Thank you Kirsty! We had them for dinner the other day but we are expecting guests this Saturday and these will make great sharing food:)
Monika says
Thank you Sarah! They really were fab! Thanks for stopping by:)