# What You'll Need:
→ 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
→ For Cooking
12 - Olive oil or cooking spray, as needed
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil or cooking spray.
02 - Pat salmon pieces dry with paper towels to ensure proper coating adhesion.
03 - Arrange three shallow bowls in sequence. In the first bowl, combine flour and 1/2 teaspoon kosher salt. In the second bowl, whisk together 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 firmly into the panko mixture to coat all sides evenly.
05 - Place coated salmon pieces on a plate and allow to rest for 5 minutes to set the coating.
06 - Arrange salmon bites in a single layer on the prepared baking sheet, maintaining space between each piece.
07 - Bake for 10 minutes until the panko begins to turn golden and salmon is nearly cooked through.
08 - Switch oven to broil setting. Flip each salmon bite and broil for 2 to 3 minutes until tops are golden and crispy.
09 - Transfer salmon bites to serving platter while hot. Serve with preferred dipping sauce if desired.
