# What You’ll Need:
→ Salmon
01 - 1 lb 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
→ For Cooking
12 - Olive oil or cooking spray, as needed
# Step-by-Step Guide:
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 - Arrange 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 1/2 teaspoon kosher salt.
04 - Working with one piece at a time, dredge each salmon bite in the flour mixture and shake 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 rest for 5 minutes to allow the coating to adhere properly.
06 - Arrange the salmon bites in a single layer on the prepared baking sheet, spacing them apart to ensure even cooking.
07 - Bake for 10 minutes until the panko is just turning 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 - Serve hot with your preferred dipping sauce.
