We started winter with a whole lot of salmon. We went dipnetting and came home with a years+worth of meat.

We were so excited.

Then we were so nonchalant.

Then we were so tired of it.

Then we were so not THAT hungry.

I’m joking, mostly. We do love salmon and enjoy it but after a LOT of anything, the welcome wears off. Like winter, come to think of it. I left a comment on someones blog basically stating. Tired. of. salmon. send red meat soon!

It doesn’t help that my kids are teetering on the edge of rebelling against salmon. Yes Mom EXACTLY LIKE I DID. There came a point in my life where I was like “look I’ll be a good kid, I’ll go hungry but there is NO WAY I WILL EAT ANYMORE SALMON”. And then didn’t for about 20 years. I seriously don’t want that to happen, so our salmon consumption has been tempered by those memories. Meanwhile I have been working double time trying to find any kind of recipe that will not draw immediate retching sounds from my kids. Oh to be sure, we still enforce the 3 bites rule and they do end up eating more but the cries of “ohhhhhhnnnnnnnhhhhhhhh salmon again??” make me cringe.

This recipe was proclaimed by all to be the best so far of all my trials. I’ll take it. Everybody liked it and happily ate their portion. OK this is not a 1/2 cup this or that recipe, all  measurements depend on how much salmon you are making. I’ll list ingredients and approximate amounts, with the idea that you will use what you use and it may be more or less than what I list. A good idea is to start with a smaller amount than you will need then add more of this or that as you go along. It would suck to pour out a whole box of panko and discover you really only needed a cup but the rest has fish goo in it.

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Salmon Fish Sticks
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Course Lunch, Main Dish
Cuisine Alaskan
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Alaskan
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. using a fillet knife remove salmon skin if needed
  2. carefully cut salmon into 1x2 inch strips
  3. check over for any bones and remove
  4. repeat-really do double check for bones, no choking needed
  5. pat strips dry
  6. assemble the flour, eggs and panko in shallow bowls or pie pans-keep extras close by
  7. add salt and pepper to panko if desired
  8. working quickly roll one salmon strip in flour, dip in egg, roll in panko
  9. place them on a baking sheet lined with silpat or foil
  10. repeat with remaining salmon
  11. bake in a 425˚ oven for 18-22 minutes or until done, again this depends on the thickness of your original fillets so start checking early at about 15 minutes, you want them cooked but not dried and overdone

Serve these fish sticks with your choice of dipping sauce. I used up all my brain power on the actual fish sticks so we used a bottle of Horseradish Barbecue Sauce from Napa Valley. Yum. Like I said no one cried or retched while eating dinner so it was a big win. Along with these I served the best homemade baked fries. Oh I’ll be sharing those with you soon enough!