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Crispy oven-baked salmon strips served on a platter with creamy herb tartar sauce.

Crispy Salmon Strips With Herb Tartar Dip

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • For the Salmon Strips
  • 1.5 lbs fresh salmon fillets skin removed and sliced into 1-inch strips
  • 2 tbsp extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp lemon zest
  • For the Herb Tartar Dip
  • 1/2 cup Greek yogurt or mayonnaise
  • 2 tbsp fresh parsley minced
  • 1 tbsp fresh dill minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp capers or pickles finely chopped
  • 1 small garlic clove grated
  • Pinch of sea salt to taste

Method
 

  1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or place an oven-safe wire cooling rack directly on the baking sheet for maximum crispiness.
  2. Coat the Salmon: In a wide shallow dish, combine the olive oil, garlic powder, sweet paprika, salt, and black pepper. In another shallow dish, combine the panko breadcrumbs and lemon zest. Dip each salmon strip into the seasoned oil, then roll in the panko breadcrumbs until completely coated.
  3. Bake: Arrange the coated salmon strips in a single layer on your prepared pan. Bake for 12 to 15 minutes, or until the exterior is golden brown and the salmon flakes easily with a fork.
  4. Make the Dip: While the salmon is baking, whisk together the Greek yogurt (or mayo), fresh parsley, fresh dill, lemon juice, capers, and garlic in a small bowl. Adjust seasoning with salt to taste. Chill until ready to serve.
  5. Serve: Plate the crispy salmon strips warm alongside the chilled herb tartar sauce. Enjoy immediately!

Notes

  • Perfecting the Crunch: Always use coarse panko breadcrumbs instead of regular breadcrumbs. For the ultimate crunch, use an oven-safe wire rack set over your baking sheet so hot air circulates underneath.
  • Skin & Bones: Ensure the salmon skin is completely removed before slicing. Cut into uniform 1-inch strips so every piece cooks at the exact same rate.
  • Dry the Fish: Pat the salmon strips dry with a paper towel before dipping them in the seasoned oil to help the crumb coating stick without sliding off.
  • Make It Gluten-Free: Simply swap standard panko with gluten-free panko or crushed rice-based crackers.
  • Reheating: Avoid the microwave to prevent the coating from getting soggy. Reheat leftovers in an air fryer at 350°F (175°C) or in the oven at 375°F (190°C) for 5 minutes.