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!
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 ovento 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. 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.
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.