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These crunchy salmon strips with homemade herb tartar dip have become a favorite for both quick dinners and party appetizers. The salmon is coated in a flavorful crisp coating that locks in moisture while the tangy tartar dip adds the perfect fresh contrast.
I made these the first time when friends dropped by unexpectedly and they disappeared fast. Now they are a go-to whenever I want something impressive but easy.
Ingredients
- Salmon fillet: one pound skin removed and cut into strips for tender flaky bites
- Panko breadcrumbs: one cup for extra crunch and light texture
- All-purpose flour: half a cup helps the coating stick evenly
- Large eggs: two for binding the crust to the salmon
- Garlic powder: one teaspoon adds savory depth
- Paprika: one teaspoon lends warmth and mild smokiness
- Salt: half a teaspoon enhances all the flavors
- Black pepper: quarter teaspoon for subtle spice
- Vegetable oil: for frying use enough to create a shallow layer in your skillet
- Mayonnaise: half a cup creates a creamy base for the dip
- Dijon mustard: one tablespoon offers a gentle tang and sharpness
- Lemon juice: one tablespoon brightens the dip and complements the fish
- Fresh parsley: two tablespoons finely chopped adds herby freshness
- Capers: one tablespoon rinsed and chopped gives a salty briny pop
- Salt and pepper: to taste adjust for seasoning balance
Step-by-Step Instructions
- Sear the salmon strips:
- Pat salmon strips dry with paper towels to ensure they crisp well during cooking
- Prepare the breading station:
- Place flour in one shallow dish. Whisk eggs in a second shallow dish. Combine panko breadcrumbs garlic powder paprika salt and pepper in a third shallow dish
- Coat the salmon strips:
- Dredge each strip in flour and shake off excess. Dip floured strips in the beaten eggs letting excess drip off. Press strips into breadcrumb mixture coating them evenly
- Heat the oil and fry:
- In a large skillet add about a quarter inch of vegetable oil and heat over medium-high. Test oil by dropping a breadcrumb it should sizzle immediately. Add salmon strips carefully in batches to avoid overcrowding
- Cook until golden and crispy:
- Fry strips for three to four minutes on each side until golden brown and crispy. Remove strips and drain on paper towels to absorb excess oil
- Mix the herb tartar dip:
- In a bowl combine mayonnaise Dijon mustard lemon juice parsley and capers. Stir until smooth. Season with salt pepper and adjust lemon juice for preferred tanginess
- Serve immediately:
- Plate the hot salmon strips alongside the herb tartar dip and enjoy
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The fresh parsley in the tartar dip really brightens the flavor making it feel lively and homemade. I remember a family gathering where everyone kept going back for more of these strips dipping them enthusiastically in the sauce. It instantly became a beloved recipe because of those moments.
Storage Tips
Cooked salmon strips can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in an oven or air fryer to help maintain crispiness. Avoid microwaving as it tends to make them soggy. The tartar dip is best kept separate and refrigerated in a small covered dish for up to three days.
Ingredient Substitutions
If you do not have panko use regular breadcrumbs but expect less crunch. For a gluten-free version substitute the flour with rice flour or a gluten-free blend and use gluten-free breadcrumbs. Fresh dill or chives can replace parsley in the dip for a different herbal note. Greek yogurt or sour cream may substitute part of the mayonnaise for a lighter dip.
Serving Suggestions
Serve alongside lemon wedges for an extra citrusy kick. Pair with a simple mixed greens salad or roasted potatoes to create a balanced meal. These strips also make a fantastic taco filling or sandwich topping with some shredded lettuce and tomato. The herb tartar dip can double as a spread or a dressing in other dishes.
Recipe FAQs
- → How do I get the salmon strips extra crispy?
Ensure the salmon strips are patted dry before breading and use panko breadcrumbs mixed with spices. Frying in hot oil (around medium-high heat) helps form a crunchy crust without overcooking the fish inside.
- → Can I bake the salmon strips instead of frying?
Baking is possible but the texture may be less crispy. For best results, bake at a high temperature on a wire rack to allow air circulation and crisp the coating.
- → What makes the herb dip flavorful?
The dip combines mayonnaise with Dijon mustard, lemon juice, fresh parsley, and capers, creating a tangy, herbaceous complement that balances the fried salmon’s richness.
- → How long should I fry the salmon strips?
Fry each strip for 3-4 minutes per side, or until golden brown and crisp. This timing ensures the salmon is cooked through yet remains juicy.
- → Can I prepare the components ahead of time?
You can pre-mix the herb dip and keep it chilled for up to a day. Salmon strips should be breaded just before frying to maintain maximum crispiness.
- → What oil is best for frying salmon strips?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve even frying and prevent burning.