Simple Panko Crusted Salmon Bites (Print Version)

Crispy golden salmon bites with seasoned panko coating, ready in 30 minutes for appetizers or dinner.

# What You'll Need:

→ 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

# Steps to Follow:

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: combine flour and 1/2 teaspoon kosher salt. Bowl 2: whisk together beaten egg and Dijon mustard. Bowl 3: 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 and 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 allow to rest for 5 minutes to set the coating.
06 - Arrange salmon bites in a single layer on the prepared baking sheet, leaving adequate space between each piece.
07 - Bake for 10 minutes until the panko is turning 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 plate and serve immediately with preferred dipping sauce.

# Additional Tips::

01 -
  • The panko crust stays shatteringly crispy even after cooling, which is basically impossible to achieve any other way.
  • You can prep these in ten minutes and still impress people, or make a double batch for lazy dinner nights.
  • Salmon gets a reputation for being finicky, but this method guarantees tender fish inside with zero stress.
02 -
  • Wet salmon will make the coating slide right off, so genuinely commit to drying those pieces thoroughly with paper towels.
  • The broiler step is where the magic happens—it's what makes the crust actually crispy instead of just tan, so don't skip it or reduce the heat.
  • If your dried herbs taste like dust when you open the jar, replace them; old seasonings disappear entirely in the panko.
03 -
  • Cut your salmon into consistent sizes so everything cooks at the same rate and finishes golden at the exact same moment.
  • If your panko coating feels like it's sliding off during dredging, your salmon pieces are too wet—go back and dry them again with fresh paper towels.
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