Indulge in the satisfying crunch of perfectly fried salmon strips paired with a cool, creamy herb tartar sauce. This dish combines the rich, flaky texture of fresh salmon with a golden, crispy coating that locks in moisture and flavor, making it a standout choice for dinner or as a crowd-pleasing appetizer.
The tangy herb tartar dip complements the salmon beautifully, offering fresh notes of parsley and capers with a striking hint of lemon. Whether you’re hosting friends or seeking a quick yet impressive meal, these salmon strips deliver a delightful balance of textures and tastes that everyone will love.
- The crispy coating seals in salmon’s natural juices, ensuring a moist, flavorful bite every time.
- The creamy herb tartar dip provides a bright, tangy contrast that elevates the dish.
- Quick and easy preparation makes it perfect for busy weeknights or entertaining guests.
Ingredients
- Salmon fillet: One pound of fresh salmon, skin removed and cut into evenly sized strips for consistent cooking.
- Panko breadcrumbs: One cup of Japanese-style breadcrumbs that deliver an extra crunchy texture to the coating.
- All-purpose flour: Half a cup used for the initial dredging to help the egg and breadcrumbs adhere well.
- Large eggs: Two eggs whisked into a smooth coating layer to bind the breadcrumbs to the salmon.
- Garlic powder: One teaspoon for subtle savory depth within the crispy crust.
- Paprika: One teaspoon adds a gentle smoky flavor and vibrant color to the breading mix.
- Salt: Half a teaspoon for seasoning the breading and enhancing all flavors.
- Black pepper: Quarter teaspoon, freshly ground for mild heat and seasoning.
- Vegetable oil: Used for frying; about a quarter inch depth to achieve even golden crispiness.
- Mayonnaise: Half a cup creates the rich base of the herb tartar dip.
- Dijon mustard: One tablespoon to add brightness and a subtle tang to the dip.
- Lemon juice: One tablespoon freshly squeezed for acidity that balances the richness of salmon and mayo.
- Fresh parsley: Two tablespoons finely chopped for herbaceous freshness in the dip.
- Capers: One tablespoon rinsed and chopped to add briny bursts of flavor.
- Salt and pepper: To taste, for final seasoning of the tartar sauce.
Instructions
- Pat Salmon Strips Dry
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Use paper towels to thoroughly dry the salmon strips. Removing excess moisture ensures the breading sticks well and crisps nicely during frying.
- Set Up Breading Stations
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Arrange three shallow dishes: one with flour, a second with whisked eggs, and a third combining panko breadcrumbs, garlic powder, paprika, salt, and pepper. This organized setup streamlines coating each piece perfectly.
- Bread the Salmon Strips
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Coat each salmon strip first with flour, tapping off excess to prevent clumps. Dip into the eggs, allowing drips to fall away. Press into the seasoned breadcrumb mix to form an even, crisp coating that adheres during frying.
- Heat Oil in Skillet
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Pour vegetable oil to about a quarter inch depth in a large skillet and heat over medium-high until shimmering. Test readiness by dropping a breadcrumb; it should sizzle immediately, indicating proper temperature.
- Fry Salmon Strips
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Carefully add salmon strips in batches to avoid overcrowding. Fry for 3 to 4 minutes per side until golden brown and crispy. This timing ensures a cooked interior while achieving perfect crunch outside.
- Drain Excess Oil
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Transfer cooked strips onto paper towel-lined plates to soak up extra oil, preserving their crisp texture and lighter finish.
- Prepare Herb Tartar Dip
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In a bowl, mix mayonnaise, Dijon mustard, lemon juice, chopped parsley, and capers until smooth. Season with salt and pepper, adjusting lemon juice for desired tanginess. This dip adds refreshing zest alongside the rich fish.
- Serve and Enjoy
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Plate the salmon strips while hot alongside the creamy herb tartar sauce. This pairing offers a balanced bite of crunch, freshness, and creaminess, perfect for sharing or a satisfying meal.
- Ensure oil is hot enough before frying to prevent greasy coating and achieve crispiness.
- Do not overcrowd the pan; frying in batches allows even cooking and browning.
- Adjust herb tartar dip acidity with lemon juice according to personal preference for brightness.
Storage Tips
Store any leftover salmon strips in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot oven or skillet to maintain crispiness. Keep the tartar dip separate to preserve its fresh flavor.
Serving Suggestions
Serve these crispy salmon strips with a side of fresh green salad or steamed vegetables for a complete meal. They also pair wonderfully with crispy fries or a zesty coleslaw for appetizer platters.
- Use fresh, high-quality salmon for optimal flavor and texture.
- For an even crunchier crust, double-dip the strips by repeating the egg and breadcrumb coating step.
- Try adding lemon zest or dill to the tartar dip for additional aromatic layers.
FAQs
- Can I bake the salmon strips instead of frying?
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Yes, baking at 425°F for about 12-15 minutes can work, but frying gives the crispiest texture.
- What is the best salmon type to use?
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Wild-caught salmon like sockeye or coho offers great flavor, though farmed Atlantic salmon can also be used.
- Can I prepare the tartar sauce ahead of time?
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Absolutely! The tartar dip can be made a day ahead and refrigerated to deepen flavors.
- How do I know when the oil is hot enough for frying?
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Drop a small breadcrumb into the oil; if it sizzles immediately, the temperature is ideal.
- Is it necessary to remove the skin from the salmon fillet?
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Removing the skin helps achieve a uniformly crispy coating; skin-on pieces may cook unevenly.
- Can I use gluten-free breadcrumbs?
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Yes, substitute with gluten-free panko or crushed gluten-free crackers as a coating alternative.
- How do I store leftovers for best quality?
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Keep salmon strips in a sealed container in the fridge and reheat in an oven or dry skillet to retain crunch.
Crispy Salmon Strips Herb Tartar
Equipment
- 1 skillet
- 3 Shallow Dishes for breading station
Ingredients
- 1 pound salmon fillet skin removed, cut into strips
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon capers rinsed and chopped
- salt and pepper to taste
Instructions
- Pat the salmon strips dry with paper towels to ensure they crisp well during cooking.
- Prepare a breading station with flour in one shallow dish, beaten eggs in a second, and a mixture of panko, garlic powder, paprika, salt, and pepper in a third.
- Dredge each salmon strip in flour, shaking off excess.
- Dip flour-coated strips into beaten eggs, allowing excess to drip off.
- Coat the strips in the breadcrumb mixture, pressing gently to adhere.
- Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat until hot.
- Fry salmon strips in batches for 3 to 4 minutes per side until golden and crispy.
- Remove cooked strips and drain on paper towels.
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, and capers until smooth.
- Season the tartar dip with salt, pepper, and more lemon juice if desired.
- Serve the crispy salmon strips hot alongside the herb tartar dip.
Notes
- Add lemon zest to the tartar dip for extra flavor.
- Try other fresh herbs like dill or chives in the dip.
- Serve immediately for best crispiness.
