Name: Crispy Baked Salmon Fish Fingers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 g salmon fillet (skinless, boneless); 1½ cups panko breadcrumbs; 2 tbsp olive oil; Zest of 1½ limes; 1 small egg (lightly beaten); 2 tbsp flour; Salt and pepper to taste

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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.

Check out also this collection of 13 healthy 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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