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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:
The combination of cassava flour and gluten-free panko really provides the perfect breading for these sticks, while also keeping the recipe gluten-free!
Clayton and I enjoy these as-is with my Whole30 Tartar Sauce and a simple veggie on the side, but you could also serve these over a bed of greens for a crispy salmon salad.
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
Easy Crispy Salmon Sticks
Ingredients
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
These looks amazing! Think they would work in an air fryer versus pan fried?
Hi Jane,
Yes! they do work in the air fryer. I do prefer to fry them in the skillet– then use the air fryer for reheating leftovers. But they do work in the Air fryer!
SO GOOD! Definitely adding this to the dinner rotation !
These are SOOOO easy and both my kids love them every time! They are easy to serve over a salad for adults too 🙂
What could you use as an egg substitute for this recipe!? My son has an egg allergy!
So i haven’t yet tried any of these options– however, I find this article that may be helpful!
https://www.thekitchn.com/ideas-for-breading-that-doesnt-use-eggsrecipe-questions-167823
Can you use cornmeal instead of breadcrumbd
The panko get’s super crispy here– but I think cornmeal would still be good!
We always use vegan Mayo instead! Works great!
Alex, I’ve never had my family NOT like one of your recipes, including this one! My kids saw salmon as we were unloading groceries and started throwing a fit till I told them it was for your fish sticks, they started cheering!! I’ve used cracker crumbs instead of panko in a pinch and it works great too! Thank you for yet another delicious recipe!
I never leave reviews but this was super delicious!!!! It was really easy to make. The crunch was amazing.
We all love these! My picky 2 & 4 year olds devour them every time.
My sticks came apart during cooking. I’m not sure if the pieces were too big or the pan wasn’t hot enough. I also didn’t get them quite as breaded as you did in your picture. I had a LOT of Pablo left over. That being said, they’re still really yummy. Any ideas on how I could fix those problems for next time?
once you put the fish sticks in there at mid temp, let them do their thing for atleast 3 minutes . do not touch
Just made these with some sweet potato fries and my two year old loved them. I found out he liked fish sticks after trying his cousin’s from the box, so I wanted a healthy alternative. Salmon is one of the few types of fish we eat frequently, so this was perfect. They turned out breaded and crispy just like the frozen ones.
Happy you and the kiddo loved them!! xo
Can’t wait to try these!! 🙂 If you happen to add them to your list of things to make a demo video of, I wouldn’t be upset either… your demo videos are such a lifesaver for me!
Can I make these in the oven?
Yes- you probably can! Just spray them well with avocado oil cooking spray, then bake until crisp. They won’t get quite as browned all over but I am sure it will still work!
I usually don’t enjoy eating salmon as I find the taste very strong… I hadn’t been able to find a good recipe that I like with salmon… Now, this are delicious! And so easy to make! My 2 year old like them too! And my picky husband… He said he gave it 8 stars out of 10, which is a lot for him! Thanks!