Simple Panko Crusted Salmon Bites (Print Version)

Crispy salmon bites coated with seasoned panko breadcrumbs for a golden, flavorful finish.

# What You 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 oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil or cooking spray.
02 - Pat salmon pieces dry thoroughly with paper towels to ensure proper coating adhesion.
03 - Arrange three shallow bowls. In the first, combine flour and 1/2 teaspoon kosher salt. In the second, whisk together beaten egg and Dijon mustard. In the third, mix panko breadcrumbs, onion powder, garlic powder, dried dill, dried parsley, and 1/2 teaspoon kosher salt.
04 - Working with one piece at a time, dredge each salmon bite in the flour mixture, shaking off excess. Dip into the egg-mustard wash, then press firmly into the panko mixture to coat all sides evenly.
05 - Place coated salmon pieces on a plate and allow to rest for 5 minutes to set the breading.
06 - Arrange salmon bites in a single layer on the prepared baking sheet with 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 oven to broil setting, flip each piece, and broil for 2 to 3 minutes until the tops are golden and crispy.
09 - Transfer to a serving platter and serve hot with preferred dipping sauce.

# Expert Advice:

01 -
  • The contrast between that shattering panko crust and tender, flaky salmon inside feels like a small luxury without any real fuss.
  • They're naturally fancy enough to impress people at a dinner party, yet casual enough to make on a random weeknight when you're tired.
  • Once you nail the breading technique, you'll start applying it to other fish, chicken, and vegetables because it just works.
02 -
  • Skipping the five-minute resting step seems harmless but results in breading that slides off during cooking, so don't skip it even when you're hungry.
  • The broiler step is what transforms these from merely baked salmon to actually crispy salmon, so those final few minutes under high heat are non-negotiable for the texture you're after.
03 -
  • Use Japanese-style panko if you can find it because it creates a noticeably crispier, more delicate crust than standard breadcrumbs.
  • A pinch of smoked paprika stirred into the panko mixture adds complexity without overpowering the salmon's natural flavor.
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