Crispy Salmon Fish Sticks
Updated May 27, 2026
Baked salmon fish sticks made with real salmon, seasoned panko, and Everything Sauce for dipping. A simple dinner that comes together in about 30 minutes.
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Salmon Fish Sticks are Soo Good!
My kids are the reason I started making fish sticks out of salmon fillets. They will eat any fish stick I put in front of them, which is when I started paying more attention to what was actually in them. These fish sticks use real salmon, a seasoned panko crust, and Chosen Foods Everything Sauce instead of the traditional egg wash. Everything goes in a 425-degree oven and comes out with a crunchy coating in about 30 minutes.
The Everything Sauce is what makes these homemade salmon fish sticks different from a standard breading setup. It binds the panko to the salmon, and you can serve the extra alongside for dipping. I bake them on a wire rack over the sheet pan so the bottoms get crispy without flipping anything. My kids eat every last one!
Happy Cooking!
– Yumna
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Salmon Fish Sticks Ingredients
- Salmon: Ask for a skin-off fillet at the fish counter, or remove the skin yourself before cutting. Fresh or thawed frozen both work. Pat the salmon completely dry before coating since the flour does not cling to wet fish. Cut into strips about 1 inch wide so they cook evenly.
- Chosen Foods Everything Bagel Sauce: This sauce is not just for dipping. Coating the salmon before breading adds flavor and helps the panko stay in place instead of using egg. (If you want to use a traditional egg wash instead, whisk 1 large egg with 1 tablespoon of water.)
- Breading: All-purpose flour is the first dry coat. Don’t skip using the flour. The Everything Sauce will just slide off, and with that goes your breadcrumbs, and then you’ll be left without a crust for your fish sticks. The panko breadcrumbs get combined with paprika, garlic powder, oregano, salt, and black pepper in a separate bowl. Use panko rather than regular breadcrumbs since regular breadcrumbs do not crisp up as well.
- Avocado oil cooking spray: Spray the wire rack before placing the fish sticks on it, and lightly spray the tops just before baking so they brown evenly.
How to Make Crispy Salmon Fish Sticks
These photos walk you through the process of making baked salmon fish sticks step by step. For the full ingredient list and instructions, head to the recipe card below or skip straight to the → Salmon Fish Sticks Recipe
1. Coat the Salmon in Flour
Add all the strips at once and toss gently with your hands until every piece has a light, even coat. The flour is what helps the sauce stick in the next step, so don’t rush this one.
2. Dredge in the Sauce
Work in batches and aim for a thin, even layer on each strip. You want enough to coat the surface so the panko has something to grip.
3. Coat with the Panko Mixture
Drop one strip at a time into the panko bowl and roll it gently so the breadcrumbs cover all sides before pressing.
4. Press the Breadcrumbs On
Use your fingers to press the panko in firmly. This is the step that keeps it from crumbling off in the oven.
5. Arrange on Baking Sheet
Leave space between each strip. If they are touching or overlapping, the coating steams instead of crisping.
6. Bake Until Crispy
They are done when the edges are golden brown and the coating looks dry and set. The tops should feel firm to a light press.
Full Homemade Salmon Fish Sticks Recipe
Crispy Salmon Fish Sticks Recipe
Video
Ingredients
- Avocado oil cooking spray
- 1 ½ pounds salmon fillet skin removed
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Chosen Foods Everything Sauce plus more for serving
Instructions
- Preheat the oven to 425°F. Place a cooling rack on top of a baking sheet and spray with cooking spray; set aside.
- Pat the salmon fillet dry, and cut into 1-inch wide strips. Set aside.
- Place the flour in a large mixing bowl; set aside. Add the salmon to the bowl and gently toss with your hands until all the salmon sticks are well coated with the flour.
- In a small bowl, combine the panko breadcrumbs, paprika, garlic powder, oregano, salt and pepper; set aside.
- Place the Chosen Foods Everything Sauce in a second small bowl and set aside.
- Working in batches, dredge the coated salmon in the sauce, then the panko mixture, pressing to coat the breadcrumbs onto the salmon.
- Place the salmon onto the prepared baking sheet, leaving a little space between them, lightly spray with with cooking oil spray and bake until golden brown and crisp on the edges, about 12-15 minutes.
- Serve the salmon fish sticks with the Chosen Foods Everything Sauce.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it in the air fryer. Set the air fryer to 400°F and cook in a single layer for 8 to 10 minutes, flipping halfway through. You get the same crunch with a shorter cook time.
- Add Parmesan to the coating. Mix ¼ cup of finely grated Parmesan into the panko mixture before breading. Since Parmesan adds salt, cut back on the added salt slightly.
Recipe Tips
- Even coating is a must: When applying the Everything Bagel Sauce and then the breadcrumb mixture, try to cover each piece of salmon evenly, and a thin layer is better than a super thick one, especially if you want that crunch.
- Space your fish sticks out: On the wire rack above the baking sheet, leave a little room between each fish stick. This allows the hot air to circulate freely. You want your fish sticks to cook evenly and get crispy on all sides.
- Use a wire rack, not just a baking sheet. Setting the rack on top of the pan lets air circulate underneath while they bake. That is what gets you crispiness on all sides without having to flip them.
- Spray the tops before they go in. A light coat of cooking spray is what helps the panko turn golden brown. Without it, the crust can look pale even when everything is cooked through.
- High heat is a crunchy fish sticks BFF: Baking at a high temperature (like the 425°F recommended in the recipe below) helps to crisp the coating quickly without overcooking the delicate salmon inside. Just keep an eye on them so they don’t burn! The salmon is done when it reaches 145°F internally.
Serving Ideas
- Serve with rice. These work well over steamed white or basmati rice for a simple dinner. My lemon rice and Lebanese rice are both good options if you want something with a little more flavor.
- Add a vegetable side. Roasted broccoli, roasted green beans, or oven roasted asparagus are easy to have going at the same time or right after the fish sticks come out.
- Pair with a salad. A simple cucumber tomato avocado salad or Greek salad keeps the meal lighter. Both come together quickly while the fish sticks are baking.
FAQs
Yes, you can substitute salmon with other firm fish like cod, haddock, or mahi mahi. Keep in mind that cooking times may vary slightly depending on the thickness and type of fish you choose.
If you don’t have a wire rack, you can still achieve a good amount of crispiness by flipping the fish sticks halfway through the baking time. This allows both sides to get direct heat from the baking sheet, helping them crisp up nicely. Also, make sure to preheat your baking sheet while the oven heats up. Placing the fish sticks onto a hot sheet will help them start crisping up right away from the bottom.
Comments
These were AMAZING! The hardest part was taking the skin off, but I started by slicing the 1″ pieces (not through the skin) and then carefully using my knife, just separated the skin from the salmon of that 1″ piece. I was unable to find the Everything sauce in the recipe, but I took a bunch of ends of dressings (sitting in my fridge) and mixed in everything seasoning, garlic, paprika, fresh chopped pepper, a little mayo and some lowfat milk and it turned out great, even my pickiest eaters enjoyed it. I paired it with a sweeter chopped salad for some vegetables and contrast, as my sauce ended up having a bit of a kick. Overall, 5 stars!!
Love that you made the recipe your own! So happy you enjoyed it. And the picky eaters, that’s not an easy task!
I’m gluten free and I made these with gluten-free crunchy breadcrumbs and it was delish! Will be making again 🙂
So happy you liked the recipe using gluten-free breadcrumbs! Yay!! Thank you!
Delicious! So flavourful and crispy. Definitely a keeper recipe! I didn’t have the sauce but made my own version with mayo, Dijon, garlic and onion powder and salt. Worked really well!
Yay, thank you!! So happy you liked it, Lauren! That sauce sounds delicious.
Hello, I am not in the US so what is a substitute for the sauce please? Thank you!
I am here to ask the same. But Lauren mentioned some kind of substitute. Mayo, Dijon, garlic and onion powder and salt?
Hi! Any mayo-based sauce would taste great with these fish sticks. I think that Lauren’s suggestion is a wonderful option—it sounds like a simpler version of the Chosen Foods sauce that I linked in the recipe. Enjoy!!