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.
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 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!