Simple Panko Crusted Salmon Bites (Printable)

Crispy, golden salmon bites with seasoned panko coating, perfect for quick appetizers or simple meals.

# Ingredient List:

→ Salmon

01 - 1 pound salmon fillet, cut into 1-inch bite-sized pieces

→ Flour Coating

02 - 1/4 cup all-purpose flour
03 - 1/2 teaspoon kosher salt

→ Egg Wash

04 - 1 large egg, beaten
05 - 2 teaspoons Dijon mustard

→ Panko Crust

06 - 1 cup panko breadcrumbs
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried dill
10 - 1/2 teaspoon dried parsley
11 - 1/2 teaspoon kosher salt

→ Cooking

12 - Olive oil or cooking spray as needed

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil or cooking spray.
02 - Pat salmon pieces dry with paper towels to remove excess moisture.
03 - Arrange three shallow bowls: Bowl 1 with flour and 1/2 teaspoon kosher salt; Bowl 2 with beaten egg whisked with Dijon mustard; Bowl 3 with panko breadcrumbs mixed with onion powder, garlic powder, dried dill, dried parsley, and remaining 1/2 teaspoon kosher salt.
04 - Working with one piece at a time, dredge salmon in flour mixture, shake off excess, dip in egg-mustard wash, then press into panko mixture to coat all sides completely.
05 - Place coated salmon pieces on a plate and allow to rest for 5 minutes to set the coating.
06 - Arrange salmon bites in a single layer on prepared baking sheet, leaving space between each piece.
07 - Bake for 10 minutes until panko is golden and salmon is nearly cooked through.
08 - Switch oven to broil setting, flip each piece, and broil for 2 to 3 minutes until tops are golden and crispy.
09 - Transfer to serving platter and serve immediately with preferred dipping sauce.

# Expert Advice:

01 -
  • They cook faster than you'd expect, which means dinner or appetizers without the fuss.
  • The panko stays shatteringly crisp while the salmon inside stays tender and flaky, like discovering two textures in one bite.
  • Dijon mustard in the egg wash adds a subtle sophistication that makes people ask what your secret ingredient is.
  • You can prep them ahead and bake straight from the fridge, perfect for those nights when you need something that looks effortless but tastes intentional.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of crispy coatings, and I learned this the hard way by watching perfectly breaded bites turn soggy.
  • The resting period before baking isn't just busywork; it's when the coating actually adheres to the salmon instead of sliding off mid-broil.
  • Japanese panko breadcrumbs stay crunchier than regular ones, and if you've only ever used supermarket panko, switching brands will feel like you've upgraded your entire cooking game.
03 -
  • Switch to broil in the final minutes for an extra-crispy top layer that regular baking alone won't achieve.
  • If your panko starts browning too quickly during baking, tent the baking sheet loosely with foil and continue cooking—panko burns faster than salmon cooks through.
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