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Homemade Salmon Fish Fingers are perfect for the whole family for a healthy, simple midweek meal.
I’m sure I’m not the only person who is so tempted to reach for those frozen fish fingers. But trust me on this – make this Salmon Fish Fingers recipe once and you won’t be going back.
I’ve perfected an easy fish recipe that I think ticks the box for both deliciousness and nutrients. But shhh… Don’t tell my children that it’s good for them!
It’s a dish that’s full of omega-3 fatty acids and vitamin B and D, as well as being a quick oven-baked dinner without too much faffy preparation.
I hope you enjoy these breaded salmon goujons (which we’ll refer to them as if you decide to serve these up to adults!)
Why you’ll love this Salmon Fish Fingers recipe
⭐️ Full of flavour and vitamins
⭐️ Oven-baked in 30 minutes
⭐️ ‘Pink’ fish fingers for the fun factor!
Recipe Tips
⭐️ You could make these and freeze them before cooking. Then when you want to serve them up, take them out of the freezer in the morning to defrost and voila! You have a family dinner ready to go.
⭐️ I’ve used ready-made breadcrumbs, but of course you could make your own if you wish. A great way to use up stale bread.
⭐️ If you watch the video, you’ll see how I coat these in a really shortcut way using a big Tupperware tub and shaking in the flour, then the egg, then the breadcrumbs. It avoids dipping each fish finger individually and saves mess.
Let me know what you think if you try it! (I do this in my Crispy Cauliflower Tacos and Chicken Goujons recipes too and it’s just as effective!)
Salmon Fish Fingers Ingredients Notes
- Salmon – You’ll need about 600g in total for this recipe, which serves about 4 (or more, if you’re just making child portions). See the instructions below for removing the skin
- Plain flour – This is to coat the fish with
- Egg – I use a medium, free range beaten egg to helps the coating stick to the salmon
- Breadcrumbs – I use ready made breadcrumbs, but you can use homemade too
- Oil – This is to grease the baking sheet with
How to make Salmon Fish Fingers
- Remove the skin from the salmon (as per the tip below) and slice into fingers.
- Dip each finger into flour, then egg, then breadcrumbs. OR use my shortcut of putting the fish fingers into a Tupperware tub and shake to coat, one by one (as per the video below).
- Put the coated fish fingers onto a greased baking sheet and bake in a preheated oven at 200℃. See timings in the full recipe below.
Substitutions
- Fish – You could try a meaty white fish for a healthy low-cost alternative, such as haddock, basa or cod. See my Homemade Fish Fingers recipe here for a white fish version.
Leftovers & Storing
In the fridge These are perfect cold as a tasty finger food addition to a packed lunch or picnic. They should keep in the fridge for up to 3 days.
In the freezer You can either freeze them BEFORE baking them (for best results) or after they’ve been cooked (make sure they’re fully cooled first).
Make sure you freeze them separately on a baking sheet before adding them into a labelled freezer bag once solid.
Fully defrost them before baking in the oven, and reheat them thoroughly and covered to avoid drying out.
How to remove skin from salmon
Once you get the knack, it’s honestly super easy and weirdly satisfying.
But it’s worth taking 30 seconds to watch how to here: How to Remove Salmon Skin as it’s made it SO much easier for me. (The part you want starts at 0:59.)
Basically you lay the salmon skin side down. Cut through the salmon right at the far end so there’s a tiny piece you can use as a ‘handle’ (I then grip this using some kitchen roll so I don’t slip), and run your knife between the salmon meat and its skin, flat to the board, cutting away from you. And voila, it comes right off.
I’ve always bought more expensive skinless salmon but I’m now vowing to do it myself!
More tasty salmon recipes…
Under 30 minutes
Easy Salmon Tacos {30 Minute Meal}
Under 30 minutes
Fresh Salmon Burgers {with Tzatziki Dressing}
Under 15 minutes
Smoked Salmon Pasta {10 Minute Meal}
Air Fryer
Air Fryer Salmon
FAQs
These are perfect for children from the age of 6 months because they are so full of goodness. Salmon is a good food to introduce to little ones as early as possible too. Just omit any salt from your seasoning.
There are so many things you could serve. Enjoy a fish supper Friday by making some homemade chips or wedges, and mushy peas or garden peas, or serve with new potatoes, coleslaw and salad. The possibilities are endless!
It’s fine to use frozen fish for this recipe for convenience or to save money. Just defrost the fish fully in the fridge before you start cooking, and make sure you dab any excess liquid off the fillets with kitchen roll before you add the coatings, or they could end up soggy.
Yes you can. They’ll just require a bit more time and effort, and the calorie count will be higher. Fry them in hot oil in batches carefully.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Homemade Salmon Fish Fingers
Ingredients
- 600 g Salmon fillet, Skin removed
- 50 g Plain flour
- 1 Egg, Medium free range | Beaten
- 100 g Breadcrumbs, See notes
- Oil for greasing
Instructions
- Pre-heat the oven to 200℃ fan/220℃/Gas Mark 7.
- If the salmon has skin on, remove this, and then slice the salmon into fingers.
- Dip each finger into flour, then egg, then breadcrumbs. (Or, alternatively, tip the fish fingers into a big lidded Tupperware tub, add the flour, shake until covered, add the egg, shake until covered, add the breadcrumbs, shake until covered. Job done!)
- Pop onto a greased baking sheet.
- Bake for 20 minutes or until just cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why this terror of skin? It’s tasty and nutritious
Never realised it was so easy to make homemade fish fingers! Great to find a way to introduce salmon to my kids, thank you ❤️
Love this recipe, such an easy way to coat the fish – won’t do it any other way now! I leave the skin on the salmon and just cut into fingers with skin on and coat as usual. Works great and less faffy 🙂
Very easy, had to do a quick Google search on the oven degrees as I’m used to °F . Especially appreciate the link for removing the skin, alot easier than I thought. Thank you
This was enjoyed by all the family. x
These look incredible, Sarah! Been thinking about making my own fish fingers soon, too!
Out of curiosity, what lens did you use for the main pic at the top? I’m currently looking to upgrade my standard Canon kit lens and it looks beautiful x