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Salmon Fish Sticks


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Salmon Fish Sticks


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Salmon Fish Sticks

This recipe was inspired by one I saw Giada make on the food network and it has become a favorite in my house.


  • Ready Time : 0 min



  • 1 large center-cut salmon fillet, about 9x4 inches, skinned
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 egg whites
  • 1 cup grated Paremsan
  • 1 cup seasoned bread crumbs
  • cooking spray


  • 1/3 cup low fat mayonnaise
  • 1/3 cup fat free plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley or chives


Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fillet in half and then slice into 1/2 inch pieces.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley in a small dipping bowl.


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About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Salmon Fish Sticks

  1. Made these (not the dip). Perfect!

    • avatar says: faygie

      Can these be made for Shabbos lunch? Would they stay good overnight or is that too much to ask for?

      • Yes. I have done it. They are great.

        • avatar says: frippie

          In that case, do you serve them hot or cold? if hot, how do you keep them crispy?

          Also, do you think it’s possible to make this gluten-free somehow? The flour is easy enough to substitute, but what could I use instead of bread crumbs?

          Thank you.

          • I prefer them hot, they reheat very well on a hot plate or oven and stay pretty crispy. There are several brands of gluten free breadcrumbs and Jeff Nathan sells a Gluten Free Panko that should work well for these. Or you can try making your own panko with gluten free bread, but I have never tried that.

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