Homemade Salmon Fish Fingers 30 Minute Meal

I’m sure I’m not the only person who is so tempted to reach for those frozen fish fingers. But trust me on this – make this Salmon Fish Fingers recipe once and you won’t be going back. I’ve perfected an easy fish recipe that I think ticks the box for both deliciousness and nutrients. But shhh… Don’t tell my children that it’s good for them! It’s a dish that’s full of omega-3 fatty acids and vitamin B and D, as well as being a quick oven-baked dinner without too much faffy preparation. I hope you enjoy these breaded salmon goujons (which we’ll refer to them as if you decide to serve these up to adults!)

Why you’ll love this Salmon recipe

⭐️ Full of flavour and vitamins ⭐️ Oven-baked in 30 minutes ⭐️ ‘Pink’ fish fingers for the fun factor! ⭐️ I’ve used ready-made breadcrumbs, but of course you could make your own if you wish. A great way to use up stale bread. ⭐️ If you watch the video, you’ll see how I coat these in a really shortcut way using a big Tupperware tub and shaking in the flour, then the egg, then the breadcrumbs. It avoids dipping each fish finger individually and saves mess. Let me know what you think if you try it! (I do this in my Crispy Cauliflower Tacos recipe too and it’s just as effective!) In the freezer You can either freeze them BEFORE baking them (for best results) or after they’ve been cooked (make sure they’re fully cooled first). Make sure you freeze them separately on a baking sheet before adding them into a labelled freezer bag once solid. Fully defrost them before baking in the oven, and reheat them thoroughly and covered to avoid drying out. But it’s worth taking 30 seconds to watch how to here: How to Remove Salmon Skin as it’s made it SO much easier for me. (The part you want starts at 0:59.) Basically you lay the salmon skin side down. Cut through the salmon right at the far end so there’s a tiny piece you can use as a ‘handle’ (I then grip this using some kitchen roll so I don’t slip), and run your knife between the salmon meat and its skin, flat to the board, cutting away from you. And voila, it comes right off. I’ve always bought more expensive skinless salmon but I’m now vowing to do it myself!