Salmon Finger Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any remaining skin or connective tissue. Cut the salmon into even 'finger' shapes about 3/4 inch wide and 3–4 inches long (aim for roughly 12–14 pieces).

Set up breading station

Place the flour in a shallow wide dish and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a second shallow bowl, whisk the eggs with the milk until combined. In a third bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, garlic powder, paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Bread the salmon fingers

Working in batches to avoid crowding, dredge each salmon piece first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then press into the panko mixture so it adheres and forms an even coating. Place breaded pieces on a tray and let rest 5 minutes to help the coating set.

Cook

Heat a large skillet over medium heat and add enough vegetable oil to come about 1/8–1/4 inch up the pan (about 1/4–1/2 cup). When the oil shimmers but is not smoking (about 350°F / 175°C), add the salmon fingers in a single layer without crowding. Cook 2–3 minutes per side until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 125–130°F (salmon will continue to cook slightly off the heat). If necessary, cook remaining pieces in additional batches, adding a tablespoon of oil between batches.

Drain and rest

Transfer cooked salmon fingers to a wire rack set over a baking sheet or paper towels to drain. Let rest 2–3 minutes. Serve immediately with lemon wedges and the dill-yogurt dipping sauce.

Combine the Greek yogurt, chopped dill, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl. Stir until smooth and taste; adjust seasoning with more lemon or salt if desired. Chill briefly while you cook the salmon so flavors meld (10–15 minutes) or serve immediately.