Salmon fish fingers with yogurt dip in small dish and lime on white plate with green cloth, lime and yogurt dip in top left corner.

Homemade Salmon Fish Fingers with Yogurt Dip

These zesty Homemade Salmon Fish Fingers can be enjoyed as a main dish or party food idea - serve with yogurt lime dip with chives and dill.
Course Dinner, Fish, Party Food
Cuisine International
Keyword fish fingers, salmon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Monika Dabrowski


  • 500 g salmon fillet skinless
  • Zest of 2 limes
  • 1/2 cup breadcrumbs you may need less
  • Olive oil for frying
  • Salt and pepper to taste

For the dip

  • 250 g thick yogurt such as Greek
  • 1.5 tbsp lime juice
  • 1 tbsp dill finely chopped
  • 1.5 tbsp chives finely chopped
  • Salt and pepper to taste


  • Cut the salmon (along the width) into thick finger size slices, about 5-6 cm long. Season and sprinkle with the lime zest. Coat in the breadcrumbs.
  • To make the dip simply combine all the dip ingredients and stir until smooth (don't forget to season). Set aside.
  • Heat up approximately 3 tablespoons of oil and fry the fish fingers on a medium heat for about 1.5 minutes on each side (don't overcook it as it won't be tender). Place on top of a plate lined with paper towel for a few seconds to get rid of excess oil. Then serve.


  • You can prepare the fish in advance. Cut, season and coat in lime zest, then cover and refrigerate for up to several hours.
  • The yogurt dip can also be prepared ahead and refrigerated until you are ready to use it.
  • Breadcrumbs:  I like to use homemade breadcrumbs, which are quite fine. If you use coarser breadcrumbs your fish fingers will be more crispy but will absorb more oil than when using finer breadcrumbs.  You can also use panko, Japanese style breadcrumbs, which produce a light crispy coating.
  • Remember that fish cooks very quickly so try not to overcook your fish fingers or they might be a little tough.
  • Do not overcrowd the pan, it's best to fry in batches.
  • Place the fish fingers on top of a paper towel sheet for a few seconds to get rid of excess oil.  Then serve.
  • Best served immediately.
  • Freeze raw fish fingers separated by parchment paper inside a plastic container.  To defrost place on top of a plate without overlapping one another.  Fry as per Instructions.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg