(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh salmon fillets (skinless)
Eggs
Panko breadcrumbs
Whole wheat or all-purpose flour
Garlic powder
Paprika
Salt
Black pepper
Olive oil spray or cooking spray
Optional: lemon wedges, tartar sauce or dipping sauce for serving
Directions
Preheat your oven to 425°F (220°C) or prepare your air fryer.
Cut the salmon into evenly sized strips, about 1 inch wide.
Set up a dredging station with three bowls: flour in one, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper in the third.
Coat each salmon strip first in flour, then dip into the egg, and finally coat with the seasoned breadcrumbs.
Place the breaded salmon sticks on a baking sheet lined with parchment paper or in an air fryer basket.
Lightly spray with olive oil or cooking spray.
Bake for 12-15 minutes (or air fry at 400°F for 10-12 minutes), flipping halfway through, until golden and crispy.
Serve warm with your favorite dipping sauce and lemon wedges.
Servings and timing
This recipe makes about 4 servings and takes approximately 30 minutes from start to finish, including prep and cooking time.
Variations
Use canned salmon for a budget-friendly alternative (make sure it’s drained and flaked).
Add Parmesan cheese to the breadcrumb mix for extra flavor.
Use gluten-free breadcrumbs and flour for a gluten-free option.
Spice it up with cayenne pepper or chili flakes in the coating.
Swap salmon for another firm fish like cod or halibut.
Serve in wraps or tacos for a fun twist.
Pair with coleslaw or sweet potato fries for a complete meal.
Storage/Reheating
Storage: Store leftover salmon fish sticks in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer at 375°F for 5-7 minutes to maintain crispiness. Avoid microwaving, as it may make them soggy.
Freezing: Freeze uncooked breaded sticks on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes of cook time.
FAQs
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before cutting and breading.
Are these fish sticks kid-friendly?
Absolutely. They’re crispy, mild in flavor, and fun to dip—great for picky eaters.
Can I pan-fry them instead of baking?
Yes, you can shallow fry them in oil over medium heat for 2–3 minutes per side until golden.
What sauce goes best with these?
Tartar sauce, ranch, honey mustard, or even a simple squeeze of lemon all pair well.
Can I use an air fryer instead of the oven?
Definitely. Air frying gives them an extra-crispy texture without added oil.
How do I make them gluten-free?
Use gluten-free breadcrumbs and flour to suit dietary needs.
Is this recipe good for meal prep?
Yes, you can prep and freeze the breaded sticks ahead of time and bake them when ready.
Can I add herbs or seasoning to the breadcrumbs?
Yes, feel free to mix in parsley, dill, onion powder, or lemon zest for added flavor.
Will canned salmon work in this recipe?
Yes, but it’s best formed into patties or nuggets since it’s already flaked.
How do I know when the salmon is cooked through?
The fish should be opaque and flake easily with a fork. Internal temperature should reach 145°F.
Conclusion
Crispy Salmon Fish Sticks are a nutritious and delicious upgrade to a classic comfort food. With a crunchy coating and tender, flavorful salmon inside, they’re a surefire hit for weeknight dinners, lunchboxes, or snack time. Easy to make and even easier to love, this recipe brings both health and taste to your table.
Crispy Salmon Fish Sticks are a healthier, homemade version of a comfort food favorite. Made with fresh salmon and a crunchy breadcrumb coating, these sticks are baked or air-fried to golden perfection—perfect for kids, adults, and meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Baking or Air-Frying
Cuisine:American
Diet:Low Lactose
Ingredients
1 lb fresh skinless salmon fillets
2 eggs, beaten
1/2 cup all-purpose or whole wheat flour
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray or cooking spray
Optional: lemon wedges, tartar sauce or other dipping sauces for serving
Instructions
Preheat oven to 425°F (220°C) or prepare air fryer at 400°F (200°C).
Cut salmon into 1-inch wide strips.
Set up a dredging station with three bowls: flour in one, beaten eggs in another, and panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper in the third.
Dredge each salmon strip in flour, then dip into egg, and finally coat with breadcrumb mixture.
Place coated salmon sticks on a baking sheet lined with parchment paper or in an air fryer basket.
Lightly spray with olive oil or cooking spray.
Bake for 12–15 minutes (or air fry for 10–12 minutes), flipping halfway through, until golden and crispy.
Serve hot with lemon wedges and your favorite dipping sauce.
Notes
Use gluten-free flour and breadcrumbs for a gluten-free option.For extra flavor, add Parmesan or dried herbs to the breadcrumb mix.Freeze uncooked, breaded fish sticks for up to 2 months. Bake from frozen, adding a few extra minutes.Reheat leftovers in an oven or air fryer for best crispiness. Avoid microwaving.Substitute with cod or halibut if preferred.
