Easy Crispy Salmon Fish Sticks

Simple and delicious, these Easy Crispy Salmon Fish Sticks will be a recipe that both you and your kids enjoy week after week!

I’ll be honest, I used to hate fish sticks so much. The boxed fish sticks from my childhood ruined my appetite for fish sticks for so long. It was not until I had a quality basket of fish and chips that I then realized, “Wow. Fish sticks can be delicious!” I began to love fish sticks so much that I decided to create these Easy Crispy Salmon Fish Sticks.

This recipe is a healthier take on fish sticks but still made simply and deliciously! This dish is something I started making for my kiddos when they were younger and something that I still whip up for them regularly. Not only do my kiddos love them, my husband, Clayton, and I love them too! I mean, what is not to love about crispy pan-fried salmon?

Ingredients:

• Salmon: Skinless and at least 1-inch in thickness
• Kosher Salt
• Freshly Ground black pepper
• Egg
• Water
• Gluten-Free Panko Breadcrumbs
• Cassava Flour
• Avocado Oil

Step-by-Step:

Step One: Cut the Salmon

Cut salmon into approximately 1.5-inch wide strips. If your salmon is really wide, you may need to cut some of the longer strips in half again, crosswise, to create smaller sticks.

Step Two: Season the Salmon

Pat dry the salmon strips and then season generously all over with the kosher salt and pepper.

Step Three: Prep Your Breading Stations

In a bowl, whisk the egg and the water until well combined and frothy. In a separate bowl, place the panko breadcrumbs and cassava flour, mix to combine.

Step Four: Bread the Salmon

Using one hand, individually dip each salmon stick into the egg wash and roll to coat evenly. Shake off excess. Using your other hand, roll the salmon into the panko to coat all over. Set aside on a clean plate and continue until all of the salmon is breaded. (I like to use separate hands to prevent too much caking and to make it easier to work with).

Step Five: Cook the Salmon

Heat oil in a large, non-stick skillet over medium heat. When very hot but not yet smoking, gently lay the salmon sticks in the oil and cook on each side until golden brown and crisp, 2 to 3 minutes per side. Transfer cooked salmon sticks to a paper towel-lined plate.

Step Six: Serve and Enjoy!

Serve salmon sticks with the dipping sauce of your choice and enjoy!

Recipe FAQ:

You can whip these Easy Crispy Salmon Fish Sticks up in just 20 minutes and have dinner on the table in no time. While my kids prefer theirs with ketchup (we use Primal Kitchen’s No Sugar Ketchup), Clayton and I love eating ours with my Whole30 Tartar Sauce! Yum!

I hope you enjoy this recipe as much as my family and I do. Comment below once you try them!

For More Salmon Recipes:

Blackened Pan Seared Salmon with Tartar Sauce

Crunchy Blackened Salmon Tacos with Serrano Slaw

Whole30 Salmon Croquettes

4.82 from 11 votes

Easy Crispy Salmon Sticks

Gluten-Free, Dairy-Free

Total: 20 minutes mins

Servings: 4 people

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Ingredients 

1x2x3x

• ▢ 1.5 lbs salmon skinless, at least 1-inch in thickness
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon fresh cracked black pepper
• ▢ 1 egg
• ▢ 1 teaspoon water
• ▢ 2 cups panko breadcrumbs (I use Aleia’s Gluten-Free Panko)
• ▢ 1 tablespoon cassava flour
• ▢ 3 tablespoons avocado oil

For Serving:

• ▢ ketchup, tartar sauce, or other preferred dipping sauce!
• ▢ parsley (optional garnish)

Instructions 

• Cut salmon into approximately 1.5-inch wide strips. If your salmon is really wide, you may need to cut some of the longer strips in half again, crosswise, to create smaller sticks.
• Pat dry the salmon strips and then season generously all over with the kosher salt and pepper.
• In a bowl, whisk the egg and the water until well combined and frothy. In a separate bowl, place the panko breadcrumbs and cassava flour, mix to combine.
• Using one hand, individually dip each salmon stick into the egg wash and roll to coat evenly. Shake off excess. Using your other hand, roll the salmon into the panko to coat all over. Set aside on a clean plate and continue until all of the salmon is breaded. (I like to use separate hands to prevent too much caking and to make it easier to work with).
• Heat oil in a large, non-stick skillet over medium heat. When very hot but not yet smoking, gently lay the salmon sticks in the oil and cook on each side until golden brown and crisp, 2 to 3 minutes per side. Transfer cooked salmon sticks to a paper towel-lined plate.
• Serve salmon sticks with dipping sauce of your choice and enjoy!

Notes

Freezer Tips:

• To freeze, allow the fish sticks to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Label and date the containers before placing them in the freezer. These store in the freezer for up to 3 months.
• To thaw, place them in the refrigerator for several hours or overnight. Reheat by baking in a preheated oven at 400°F for 10 to 15 minutes, or until they are crispy and heated through.
• Alternatively, you can reheat these in an airfryer at 375°F for 6 to 8 minutes, or until they are crispy and heated through.

Nutrition

Calories: 678kcal, Carbohydrates: 63g, Protein: 38g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 161mg, Sodium: 992mg, Potassium: 853mg, Fiber: 3g, Sugar: 0.1g, Vitamin A: 129IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Calories: 678

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