Description
Crispy Fried Lemon Pepper Salmon Sticks
Ingredients
1 lb salmon fillet (skinless), cut into strips
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
2 tsp lemon pepper seasoning
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
Oil for frying
For the Lemon Herb Dipping Sauce:
½ cup mayonnaise
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp fresh parsley, chopped
½ tsp garlic powder
Salt and pepper to taste
Directions
Prepare the Coating:
Mix panko breadcrumbs with lemon pepper seasoning, garlic powder, paprika, salt, and pepper in a shallow dish. Place flour in another dish and beaten eggs in a third dish.
Coat the Salmon:
Lightly season salmon strips with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with seasoned panko breadcrumbs.
Fry the Salmon Sticks:
Heat oil in a skillet over medium-high heat. Fry salmon sticks for 2-3 minutes on each side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Make the Sauce:
Combine mayonnaise, lemon juice, Dijon mustard, parsley, garlic powder, salt, and pepper in a small bowl. Mix until smooth.
Serve and Enjoy:
Serve the salmon sticks warm with the lemon herb dipping sauce on the side.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 350 kcal per serving
#SalmonLovers #CrispyDelight #LemonPepperGoodness #SeafoodRecipe
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your salmon fillet is completely dry with paper towels before cutting into 1-inch wide strips. For the coating, set up a breading station with three shallow dishes in this order: 1) all-purpose flour, 2) beaten eggs, 3) panko breadcrumbs thoroughly mixed with all dry seasonings. Use one hand for dry coatings and the other for wet to keep fingers clean. When frying, heat 1/2 inch of neutral oil (like canola or vegetable) in a heavy skillet to 350°F. Test with a small breadcrumb—it should sizzle immediately. Fry in batches to avoid overcrowding, which lowers oil temperature and leads to soggy sticks.
Serving Suggestions
These crispy salmon sticks are incredibly versatile. For a casual dinner, serve them with crispy french fries, coleslaw, and extra lemon wedges. They make an excellent appetizer when paired with a simple arugula salad with shaved parmesan. For a lighter meal, serve alongside quinoa pilaf and steamed asparagus or green beans. The lemon herb sauce also pairs wonderfully with sweet potato fries or as a spread for fish tacos using the salmon sticks as the filling.
How-to Summary
Cut skinless salmon into strips. Create a three-stage breading station with flour, beaten eggs, and seasoned panko. Dredge each strip in flour, dip in egg, then coat thoroughly in the panko mixture. Fry in 350°F oil for 2-3 minutes per side until golden. Drain on paper towels. For the sauce, whisk together mayonnaise, lemon juice, Dijon mustard, parsley, and garlic powder. Serve immediately.
Frequently Asked Questions
Can I bake these instead of frying? Yes. Arrange breaded sticks on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F for 12-15 minutes, flipping halfway.
What can I substitute for panko? Regular breadcrumbs or crushed cornflakes will work, but panko provides the crispiest, lightest texture.
How do I know when the salmon is cooked through? The exterior will be golden brown, and the internal temperature should reach 145°F. The flesh will flake easily with a fork.
Can I make these ahead of time? You can bread the strips and refrigerate them for up to 2 hours before frying. Do not freeze breaded raw salmon, as it will become soggy.
Is there a good alternative to the dipping sauce? Tartar sauce, a simple yogurt-dill sauce, or even a spicy sriracha mayo are excellent alternatives.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Using wet salmon, which prevents the coating from adhering properly. 2) Adding the lemon pepper seasoning only to the panko—also season the flour and salmon directly for maximum flavor. 3) Frying in oil that isn’t hot enough, resulting in greasy, pale sticks. Use a thermometer. 4) Overcrowding the pan, which causes the temperature to drop. 5) Moving the sticks too soon after placing them in the oil; let them fry for a full minute before turning to ensure a sealed, crispy crust.
Conclusion
These Crispy Fried Lemon Pepper Salmon Sticks are a guaranteed crowd-pleaser, transforming simple salmon into a fun, flavorful, and texturally satisfying meal. The combination of the zesty, crunchy coating with the rich, flaky fish and the tangy herb sauce is simply irresistible. With a total time under 30 minutes, this recipe proves that impressive, delicious seafood doesn’t have to be complicated. Give this method a try—it’s a perfect way to enjoy salmon in a whole new, deliciously crispy way.