Few meals hit the sweet spot between comfort food and kid-friendly dinner like homemade fish fingers. Forget the frozen kind—this version uses fresh, flaky salmon fillets, golden breadcrumbs, and a light oven-bake to create a dish that’s both nostalgic and nutritious.
Whether you’re planning a weeknight dinner, prepping school lunches, or just craving a crispy bite that brings you back to childhood, this recipe delivers. No frying. No mystery ingredients. Just real fish, real flavor, and the kind of crunch that makes you close your eyes with satisfaction.
In under 30 minutes, you’ll go from ingredients to plate—no fancy tools, no complex steps. Just a handful of pantry staples, one oven, and a recipe that’ll quickly become a family favorite.
🍽️ Make sure to try our https://www.trendinrecipe.com/fish-recipes/ too—they’re the perfect poultry companion to these fish fingers!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- ✅ Fast & Fuss-Free – From fridge to table in 30 minutes or less.
- ✅ Simple Ingredients – Nothing you can’t find at your local store.
- ✅ Kid-Approved – Crispy texture and mild flavor make it a win for picky eaters.
- ✅ Healthier Alternative – Baked, not fried, with high-protein salmon.
- ✅ Freezer-Friendly – Make extra and reheat anytime.
- ✅ Versatile – Use different fish or spices to make it your own.
Unlike pre-packaged versions, these fish fingers are bursting with real fish flavor. Each bite is flaky, tender, and coated with the perfect golden crunch—delicious on their own or dipped in your favorite sauce.
Ingredients Needed
Main Ingredients:
- 600g (1.3 lb) fresh salmon fillet, skin removed – Use center-cut for even-sized fingers.
- 50g (2 oz) plain flour – Acts as the first layer to help the egg stick.
- 1 medium egg, free-range and beaten – Ensures breadcrumbs adhere perfectly.
- 100g (3.5 oz) breadcrumbs – Panko for a crispier finish; regular works too.
- 1–2 tbsp oil or cooking spray – Helps crisp the coating during baking.
🔁 Want to make it gluten-free? Swap regular flour and breadcrumbs for gluten-free versions—easy fix, same great taste!
How to Make Fish Fingers (Step-by-Step)
Follow these straightforward steps to make crunchy, golden fish fingers from scratch.
Step 1 – Preheat Your Oven
Set your oven to:
- 200°C (400°F) fan
- 220°C (425°F) conventional
- Gas Mark 7
Let it fully preheat before baking. This high heat ensures a crisp exterior and evenly cooked fish.
Step 2 – Prepare the Salmon
If your salmon still has skin, place it skin-side down and use a sharp knife to carefully remove it. Then:
- Slice the fillet into equal-sized strips, about 1 inch wide and 3 inches long.
- Pat the salmon dry with a paper towel to help the coating stick better.
📏 Even sizing helps ensure all pieces cook at the same rate—no dry ends or raw centers.
Step 3 – Set Up Your Breading Station
Grab three shallow bowls or plates:
- One with plain flour
- One with the beaten egg
- One with breadcrumbs (add salt, pepper, or paprika if desired)
Dredge each salmon strip in:
- Flour (tap off excess)
- Egg (let excess drip off)
- Breadcrumbs (press gently to coat fully)
👨🍳 Want a faster method? Toss salmon pieces in a large container with flour, shake. Add egg, shake again. Finally, add breadcrumbs and give one last shake. Less mess, same result!
Step 4 – Bake to Crispy Perfection
Line a baking sheet with parchment or lightly grease it with oil/spray. Place your breaded salmon pieces spaced evenly apart.
Bake for 20 minutes, turning halfway through, until:
- Coating is golden brown and crisp
- Fish is opaque and flakes easily
Salmon is fully cooked when it reaches an internal temperature of 63°C (145°F).
Serving and Storage Tips
Serving Suggestions:
- Pair with homemade tartar sauce, lemon wedges, or garlic yogurt dip.
- Serve alongside fries, coleslaw, or roasted veggies.
- Add to wraps or tacos with shredded lettuce and slaw for a twist.
Storing Leftovers:
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Freeze on a tray, then transfer to bags. Keeps well for 3 months.
- Reheating: Oven at 180°C (350°F) for 10–12 minutes works best. Avoid microwaving—it softens the crust.
Use cold leftovers in sandwiches or wraps for a next-day lunchbox hit.
Helpful Notes & Variations
- Breadcrumb Boost: Mix in grated parmesan or crushed cornflakes for extra crunch.
- Spicy Twist: Add cayenne or chili powder to your breadcrumb mix.
- Zesty Upgrade: A dash of lemon zest in the egg wash brightens up the flavor.
- Air Fryer Friendly: Cook at 200°C (400°F) for 12–14 minutes, flipping halfway.
- Fish Swap: Use cod, haddock, or tilapia for a white fish version.
Did you know? Oven-baked fish fingers have 50% fewer calories than fried ones and retain more omega-3s.
Frequently Asked Questions (FAQ)
Can I use frozen salmon instead of fresh?
Yes, just make sure to thaw it completely and pat it dry to remove excess moisture before breading.
How do I make this recipe gluten-free?
Simply use certified gluten-free flour and breadcrumbs. The rest of the recipe stays the same.
Can I prep these in advance?
Yes! Coat and arrange the fish fingers on a tray, then refrigerate (uncooked) for up to 24 hours. Bake when ready.
How do I know when salmon is fully cooked?
It should flake easily with a fork and be opaque throughout. Internal temp should reach 145°F (63°C).
Conclusion
If you’re looking for a quick, delicious, and family-approved meal, these crispy homemade fish fingers check every box. They’re healthier than store-bought, more flavorful than frozen, and versatile enough to please every palate.
Whether it’s your first time cooking salmon or you’re looking for a new weeknight staple, this recipe will earn a permanent spot in your rotation.
👉 Tried it? Drop a comment and a ⭐⭐⭐⭐⭐ rating below—it really helps!
📲 Share your version on social media and tag us!
💬 What dip did you serve it with? Let us know in the comments!
Crispy Homemade Salmon Fish Fingers
Ingredients
Method
- Preheat the oven to 200°C (400°F) fan or 220°C (425°F) conventional. Line a baking sheet with parchment paper.
- Cut the salmon into evenly sized strips, about 1 inch wide. Pat dry with paper towels.
- Set up a breading station with flour in one bowl, beaten egg in another, and breadcrumbs in a third.
- Dredge each salmon strip in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
- Place the coated fish fingers on the prepared baking sheet, leaving space between each piece. Lightly spray or brush with oil.
- Bake for 20 minutes, turning halfway through, until golden, crisp, and the salmon flakes easily.
- Remove from the oven and serve immediately with your favorite dipping sauce.