Save Garlic Butter Baked Salmon Fingers bring together crispy texture and buttery richness in every bite. These salmon strips are dunked in a garlicky lemon marinade then coated with savory crumbs and baked up perfectly golden. They go from kitchen to table in just half an hour and always disappear fast when I serve them as a weeknight meal or party snack.
My family never turns down these salmon fingers and I love that the garlic butter marinade keeps them extra juicy each time. The first time I made them for friends on a whim they became an instant favorite.
Ingredients
- Salmon fillets: Opt for firm, bright pink fillets without any fishy smell. Skinless salmon gives the best texture for coating and baking.
- Unsalted butter: Melted butter is the key to richness and allows the garlic to infuse the fish with flavor.
- Fresh garlic: Go for cloves that are heavy and unblemished. Finely mince for even taste.
- Lemon juice and zest: Choose organic lemons if you can since you use the zest. They add zing and keep things fresh.
- Fresh parsley: Look for deep green leaves and chop just before mixing in for the best flavor.
- Salt and black pepper: Kosher salt brings out all the flavors while fresh ground pepper adds a little bite.
- Panko breadcrumbs: Use Japanese style panko for crunch. Check labels for freshness and no additives.
- Parmesan cheese: Choose a wedge to grate yourself and avoid pre-grated versions for richer taste.
- Paprika: Smoked or sweet paprika adds color and subtle warmth to the crust.
- Lemon wedges and extra parsley: These brighten up each plate just before serving.
Instructions
- Preheat the Oven:
- Set your oven to 200 degrees Celsius. Line a baking tray with parchment or lightly grease it to keep the salmon crisp and prevent sticking.
- Slice the Salmon:
- Use a sharp knife to cut salmon fillets into uniform 2 centimeter wide strips. Aim for pieces that will cook evenly and look neat when serving.
- Mix the Garlic Lemon Marinade:
- Combine melted butter with minced garlic, lemon juice, lemon zest, chopped parsley, salt and pepper in a bowl. Mix thoroughly to dissolve the salt and allow the flavors to blend together.
- Prepare the Crunchy Coating:
- In a shallow dish gently stir together panko breadcrumbs, grated Parmesan cheese and paprika. Break up any clumps so the mix coats evenly.
- Coat the Salmon in Marinade:
- Dip each salmon strip into the garlic butter mixture. Make sure the whole surface is soaked in flavor before moving to the crumbs.
- Roll in Breadcrumb Mixture:
- Roll salmon strips in the panko coating one by one. Gently press the crumbs on so each piece is evenly crusted but not too thick.
- Arrange on Baking Sheet:
- Place salmon fingers on the prepared tray leaving space between them so the heat circulates for even browning. Do not crowd or stack.
- Bake Until Golden:
- Bake for 12 to 15 minutes until the coating is crisp and golden and the salmon is cooked through but still juicy inside. Do not overbake to avoid dryness.
- Serve Hot:
- Plate the salmon fingers with lemon wedges and a sprinkle of parsley for color. Enjoy immediately for peak crunch and flavor.
Save I am especially fond of using bright unsprayed lemons because their zest lifts all the flavors in the marinade. Whenever I make these for a movie night my kids compete for the last crispy piece and say it reminds them of restaurant meals at home.
Storage Tips
Once cooled keep leftovers in an airtight container in the fridge for up to two days. Reheat them on a baking sheet in the oven at 170 degrees Celsius for five to seven minutes to restore their crisp. If freezing let them cool first then layer between parchment to prevent sticking. These salmon fingers taste best fresh but survive the fridge or freezer for impromptu snacks.
Ingredient Substitutions
Try gluten free panko or crushed rice crackers if you want a wheat free option. Whole wheat breadcrumbs also work but the texture changes slightly. For dairy free skip Parmesan and add a little nutritional yeast for a cheesy flavor. Swap parsley with fresh dill or chives for a twist I often go for dill when serving alongside cucumber salad.
Serving Suggestions
These salmon fingers shine solo but I love adding a simple green salad and a small bowl of garlic aioli or yogurt dipping sauce. They pair with roasted potatoes for a heartier meal or slide into wraps with fresh greens. For parties I cut them smaller and serve with cocktail picks plus a bowl of sweet chili sauce.
Cultural Context
Baked fish fingers are a staple in many European and Asian homes, blending comfort with nutrition. The garlic butter echoes French and Italian flavors while crispy panko brings a touch of Japanese influence. Baking instead of frying makes this international fusion lighter and everyday friendly.
Save The golden crisp on these salmon fingers makes them irresistible and they stay moist inside every time. Try them for fuss-free dinners or wow guests with homemade fish fingers that taste restaurant quality.
Recipe FAQ
- → How do I achieve a crispy coating on salmon fingers?
Use panko breadcrumbs combined with grated Parmesan and bake at a high temperature. Space strips apart for even browning.
- → Can I substitute the fresh herbs in the marinade?
Yes, dill or chives work well in place of parsley for a different aromatic note.
- → What dipping sauces pair well with salmon fingers?
Serve with garlic aioli, tartar sauce, or a squeeze of lemon for added tang and creaminess.
- → Is it possible to make this dish gluten-free?
Replace regular panko with gluten-free breadcrumbs for a suitable alternative.
- → Can I use frozen salmon fillets?
Yes, thaw the fillets fully and pat them dry before slicing into strips for best results.
- → Is this dish suitable for a low-carb diet?
Yes, each serving is relatively low in carbohydrates and fits well into low-carb meal plans.