Simple Panko Crusted Salmon Bites (Printer View)

Crispy golden salmon bites coated in herb-seasoned panko for a flavorful, crunchy dish.

# Components:

→ Salmon

01 - 1 lb 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

# Method:

01 - Preheat 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 ensure proper coating adhesion.
03 - Arrange three shallow bowls in sequence: Bowl 1 with flour and salt mixture, Bowl 2 with beaten egg and Dijon mustard, and Bowl 3 with panko breadcrumbs, onion powder, garlic powder, dried dill, dried parsley, and salt.
04 - Working one piece at a time, coat each salmon bite in the flour mixture, shake 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 let 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 salmon bites to a serving platter and serve hot with preferred dipping sauce.

# Expert Advice:

01 -
  • The panko crust shatters when you bite in, and the salmon stays buttery and tender inside, like a little flavor explosion.
  • It comes together faster than ordering takeout, which means weeknight dinner can actually taste special.
  • These work as appetizers for company, quick snacks straight from the fridge, or even packed into lunch boxes the next day.
02 -
  • Pat your salmon completely dry before breading, or the moisture will prevent the coating from getting crispy and it'll slide right off the fish.
  • Don't skip the five-minute resting period after coating. It sounds like nothing, but it makes the difference between a coating that stays put and one that falls apart in the oven.
  • The broiler step is short and easy to mess up, so keep your eyes on the baking sheet. Golden is gorgeous, charred is a regret.
03 -
  • Buy whole salmon fillets and cut them yourself rather than pre-cut pieces. They're usually cheaper and fresher, and you get exactly the size bites you want.
  • The egg-mustard combination is a secret that keeps people guessing. It adds a richness that plain egg wash doesn't have, and the mustard flavor disappears but improves everything.
  • If your panko starts to brown too quickly before the salmon is cooked through, lower the oven temperature to 375°F and add a couple minutes to the baking time.
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