Asian-Inspired Salmon Sticks with Panko Crumbs

plated blog

Looking for a very quick, easy, and delicious mid-week meal to make for the whole family to enjoy?  Look no further than homemade fishsticks!  Not the pre-made, sodium laden frozen delights of yesteryear…these babies are freshly made and pack a flavour punch with a few simple, everyday ingredients.  You can even prepare them before the work day, chopping and then marinating the strips all day long for ultimate dinner flavour!  Don’t worry if you don’t have time to prepare these ahead of time…they really only need about 15 or so minutes to marinade…enough for them to get nice and sticky before you bread and cook them.



1 large piece of Salmon, cut into 1 inch strips (or other medium density fish…Tilapia is a milder choice!)
1/8 cup Sesame Oil
1/4 cup Soy Sauce
1/8 cup Honey
2 Tbsp. Oyster Sauce
1/8 cup Balsamic Vinegar
1 Tbsp. Grainy Mustard
Pinches of Red Chillies
Panko Crumbs for coating


Preheat oven to 350`.  (I use a Convention Oven so food cooks up crispy and fast.  If using Conventional, set at 375`)


Chop Salmon (or other fish) into 1 inch strips.
salmon cut1


Mix together Sesame Oil, Soy Sauce, Honey, Oyster Sauce, Balsamic Vinegar, and Chillies with a fork.  The Honey will stick to the bottom.  Ensure you work the Honey into the mix fully.
salmon sauce


Place Salmon strips into a shallow dish and pour the marinade over top.  Let sit 15 minutes (or longer if you like).
salmon marinade


Coat fish with Panko Crumbs.
salmon panko


Arrange on cookie sheet, leaving room underneath for air circulation (for Convection oven).  Cook for 10 minutes, remove and flip over, and continue cooking for 10 minutes.
salmon coated


Plate and enjoy!  I love my fish sticks with a little salad (homemade dressing) and a little rice with some fun in it (fresh herbs, tomatoes, feta, olives…).

Easy peasy & delicious.

Mangiamo, Let’s Eat!

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