# Components:
→ Salmon
01 - 1 pound salmon fillet, cut into 1-inch bite-sized pieces
→ Flour Coating
02 - 1/4 cup all-purpose flour
03 - 1/2 teaspoon kosher salt
→ Egg Wash
04 - 1 large egg, beaten
05 - 2 teaspoons Dijon mustard
→ Panko Crust
06 - 1 cup panko breadcrumbs
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried dill
10 - 1/2 teaspoon dried parsley
11 - 1/2 teaspoon kosher salt
→ Cooking
12 - Olive oil or cooking spray, as needed
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil or cooking spray.
02 - Pat the salmon pieces dry with paper towels to remove excess moisture.
03 - Set up three shallow bowls. In the first bowl, combine flour and 1/2 teaspoon kosher salt. In the second bowl, whisk together the beaten egg and Dijon mustard. In the third bowl, mix panko breadcrumbs, onion powder, garlic powder, dried dill, dried parsley, and remaining 1/2 teaspoon kosher salt.
04 - Working one piece at a time, dredge each salmon bite in the flour mixture, shaking off excess. Dip into the egg-mustard wash, then press into the panko mixture to coat all sides evenly.
05 - Place the coated salmon pieces on a plate and let them rest for 5 minutes to allow the coating to adhere.
06 - Arrange the salmon bites in a single layer on the prepared baking sheet, leaving adequate space between each piece.
07 - Bake for 10 minutes until the panko begins to turn golden and the salmon is nearly cooked through.
08 - Switch the oven to broil setting, flip each piece, and broil for 2 to 3 minutes until the tops are golden and crispy.
09 - Transfer the salmon bites to a serving plate and serve hot with your choice of dipping sauce.
