Simple Panko Crusted Salmon Bites (Print Version)

Golden salmon bites coated with seasoned panko for a crispy, flavorful finish that's easy to prepare.

# What You'll Need:

→ Salmon

01 - 1 pound salmon fillet, cut into 1-inch bite-sized pieces

→ Flour Coating

02 - 1/4 cup all-purpose flour
03 - 1/2 teaspoon kosher salt

→ Egg Wash

04 - 1 large egg, beaten
05 - 2 teaspoons Dijon mustard

→ Panko Crust

06 - 1 cup panko breadcrumbs
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried dill
10 - 1/2 teaspoon dried parsley
11 - 1/2 teaspoon kosher salt

→ For Cooking

12 - Olive oil or cooking spray as needed

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil or cooking spray.
02 - Pat the salmon pieces dry with paper towels to remove excess moisture.
03 - Arrange three shallow bowls. In the first bowl, combine flour and 1/2 teaspoon kosher salt. In the second bowl, whisk together beaten egg and Dijon mustard. In the third bowl, mix panko breadcrumbs, onion powder, garlic powder, dried dill, dried parsley, and remaining 1/2 teaspoon kosher salt.
04 - Working with one salmon piece at a time, dredge in the flour mixture and shake off excess. Dip into the egg-mustard wash, then press into the panko mixture to fully coat all sides.
05 - Place the coated salmon pieces on a plate and allow them to rest for 5 minutes to set the coating.
06 - Arrange the salmon bites in a single layer on the prepared baking sheet, leaving space between each piece.
07 - Bake for 10 minutes until the panko begins to turn golden and the salmon is nearly cooked through.
08 - Switch the oven to broil setting, flip each piece, and broil for 2 to 3 minutes until the tops are golden and crispy.
09 - Serve hot with your preferred dipping sauce such as lemon wedges, tartar sauce, or yogurt-dill dip.

# Additional Tips::

01 -
  • The panko gets shatteringly crispy while the salmon stays tender and buttery inside, creating this contrast that feels almost indulgent.
  • You can prep these in under 15 minutes and have dinner on the table faster than ordering takeout.
  • They work as fancy appetizers when friends drop by, or as a sneaky way to get your kids excited about eating fish.
02 -
  • Don't skip the drying step with paper towels, because moisture is what prevents the panko from crisping up properly and you'll end up with soggy coatings.
  • The resting period after you coat them actually matters, it helps the egg and breadcrumb mixture bind together so nothing falls apart in the oven.
03 -
  • Cut your salmon into evenly sized pieces so they all finish cooking at the same time, which prevents some from being overdone while others are still rare.
  • If you have an air fryer, these work beautifully at 400°F for eight to ten minutes and use almost no oil, giving you an even lighter version that's still crispy.
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