Crispy Air Fryer Salmon Fish Sticks

dairy freeseafood
Crispy Salmon Fish Sticks

A healthier version of crispy fish sticks, using zero oil with the air fryer! Seasoned panko breadcrumbs give these fish sticks a crispy exterior and the salmon is a heart healthy source of fats.

Crispy Salmon Fish Sticks

Most toddlers love fried foods and these crispy fish sticks have the same texture as a fried fish stick, without the processed oils!

Crispy Salmon Fish Sticks

If you have a picky eater that doesn’t love seafood, try these fish sticks out and you may surprise your little one! Dipped in their favorite condiment, these crispy sticks are a tasty way to enjoy fish with your family.

The air fryer works its magic and ensures each fish stick is nice and crispy!

As a side, try a refreshingly crunchy Caesar salad or some roasted or steamed broccoli with lemon. Or make this truly “fish and chips” by serving it with some potato wedges or French fries.

Crispy Salmon Fish Sticks

Even for adults, these salmon fish sticks are a new way to enjoy salmon!

Inspiralized

Recipe

Crispy Salmon Fish Sticks

Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Ingredients

  • 1 egg beaten
  • 1 teaspoon water
  • 1 cup panko bread crumbs + more if needed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt and pepper
  • 8 oz salmon sliced into 4 "sticks"
  • cooking spray

Instructions

  • Preheat the air fryer to 400 degrees. Meanwhile, setup the egg wash and dredge. In one shallow dish, add the egg and whisk it together with the water. In another shallow dish, add the panko breadcrumbs, garlic powder, paprika, salt and pepper. Mix the panko mixture together so the seasonings spread evenly.
  • With one hand, roll a piece of salmon in the egg wash and lay it in the panko mixture. With the other hand, roll the salmon in the panko. Lay on a plate and repeat with the remaining salmon.
  • Spray the bottom of the air fryer tray with cooking spray. Lay out the breaded salmon, spray the tops with cooking spray and cook for 10 minutes. Serve warm.

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6 comments

Made this for dinner last night. My whole family loved it thanks for sharing such a great recipe with us. Food Packaging Boxes
Meaghan says:
So glad you gave this a try! It's a winnner!
I must admit I'm still to try an air fryer, but looking at how deliciously crispy they look I think it's time to invest!
Meaghan says:
They're wonderful!
Katherine Turner says:
Do you think you could do this with an almond flour coating (like you use for eggplant fries)? I’m trying to go low carb and wheat free so attempting to avoid Panko! Also, allergic to salmon, what do you think would be a good sub?
Meaghan says:
While we haven't tried any substitutes, we definitely recommend experimenting with what works best for you. You could always try cod!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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