Salmon fish fingers

Salmon fish fingers

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  • 0:30 Prep
  • 0:10 Cook
  • Makes 14
  • Easy

The kids will love these golden salmon fingers, with a crunchy parmesan panko crumb.

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Kids snacks, Nutrition information


  • 2 x 415g cans red salmon, drained
  • 1 small brown onion, grated
  • 1/3 cup chopped fresh continental parsley
  • 1 lemon, rind finely grated, juiced
  • 100g (2 cups) panko breadcrumbs
  • 75g (1/2 cup) plain flour
  • 70g (1 cup) finely grated parmesan
  • 2 eggs
  • 80ml (1/3 cup) olive oil
  • Aioli or tartare sauce, to serve
  • Green salad leaves, to serve
  • Lemon wedges, to serve, optional


  • Step 1
    Place the salmon in a large bowl. Use a fork to coarsely flake the salmon. Add the onion, parsley, lemon rind, 2 tbs lemon juice, 1/2 cup breadcrumbs and 1 tbs flour. Season. Gently stir to combine.
  • Step 2
    Use wet hands to form 1/4 cup of salmon mixture into a 9cm-long, 3cm-wide ‘finger’ and place on a tray. Continue with the remaining mixture to make 14 salmon fingers.
  • Step 3
    Combine the remaining 1 1/2 cups breadcrumbs and the remaining parmesan in a bowl. Place the remaining flour in a separate bowl. Whisk the eggs in a separate bowl. Lightly coat the salmon fingers with flour, egg and then breadcrumb mixture. Place on a tray.
  • Step 4
    Heat the oil in a large frying pan over medium heat. Cook the salmon fingers, in 2 batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel, to drain. Serve the salmon fingers with aioli or tartare sauce, salad leaves and lemon wedges, if you like.


  • 3206 kj


  • 47.7g

    Fat Total

  • 11.3g

    Saturated Fat

  • 3.4g


  • 50.1g


  • 254.8mg


  • 572mg


  • 3.2g

    Carbs (sugar)

  • 32.2g

    Carbs (total)

All nutrition values are per serve
  • Author: Dixie Elliott
  • Image credit: Guy Bailey
  • Publication:



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