These are extremely mild and crunchy, and delicious with the dipping sauce (who doesn’t love dipping?) A perfect introduction to salmon for fish newbies or haters. And a great way to get more of this super-nutritious fish into little bodies!
Ingredient note: While you could use regular panko or dry bread crumbs here, it’s worth seeking out Whole Wheat Panko. They honestly taste the same, and pack in some whole grain goodness. They’re hard to find in grocery stores, but easily procurable online. I like the Roland WW Panko, as they’re lighter and less coarse than some of the other brands.
Also, I generally use the frozen wild salmon fillets from Trader Joe’s. I let them thaw 90% of the way, ensuring no ice sheets remain, then cut into fingers and proceed. They’re super firm and easy to work with when still barely frozen. If you use fresh salmon fillets, have your fishmonger skin them, then throw in the freezer for 15 minutes before cutting and proceeding with the recipe.