Easy Crispy Salmon Sticks

4.82 from 11 votes

Gluten-Free, Dairy-Free

Total Time20

Servings: people

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!

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.