Garlic Butter Baked Salmon Fingers (Print View)

Salmon fingers baked with garlic butter and Parmesan breadcrumbs for a tender, golden-finished treat.

# Components:

→ Salmon

01 - 500 g (about 1.1 lb) skinless salmon fillets

→ Marinade

02 - 2 tablespoons unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 teaspoon chopped fresh parsley
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper

→ Coating

09 - 60 g (½ cup) panko breadcrumbs
10 - 30 g (¼ cup) grated Parmesan cheese
11 - ½ teaspoon paprika

→ Serving

12 - Lemon wedges
13 - Extra chopped parsley (optional)

# Directions:

01 - Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a light greasing.
02 - Using a sharp knife, cut the salmon fillets into uniform strips, approximately ¾ inch (2 cm) wide.
03 - In a mixing bowl, combine melted butter, finely minced garlic, lemon juice, lemon zest, chopped parsley, salt, and black pepper. Blend until thoroughly mixed.
04 - In a shallow dish, blend together panko breadcrumbs, grated Parmesan cheese, and paprika.
05 - Dip each salmon strip into the garlic butter marinade, ensuring full coverage.
06 - Roll each marinated salmon strip in the breadcrumb mixture until evenly coated.
07 - Place the coated salmon strips onto the prepared baking sheet, leaving space between each piece.
08 - Bake in the preheated oven for 12 to 15 minutes, until the salmon is cooked through and the crumb coating is golden and crisp.
09 - Serve hot, garnished with lemon wedges and additional parsley as desired.

# Expert Advice:

01 -
  • Uses minimal prep for maximum flavor
  • Bakes up without extra oil so cleanup is easy
  • Kid friendly finger food that pleases adults too
  • Pairs beautifully with wine or salads for a light meal
02 -
  • High in protein and low in carbs
  • Can be made gluten free with alternative breadcrumbs
  • Great source of omega-3 fats from wild salmon
03 -
  • Pat salmon dry before slicing to help coatings stick
  • Always use freshly grated Parmesan for best flavor
  • Let coated fish rest a few minutes before baking so the crumbs stay put
  • Experiment once by sprinkling a little extra paprika on top for extra color and smoky bite

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