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Crispy Salmon & Quinoa Fish Fingers

Fish minced with quinoa, veggies and panko bread crumbs. It can be pan fried or baked.
Course: Main Dish
Cuisine: American
Author: Chef Maria Cummins


  • 1/2 cup quinoa rinsed and drained
  • 3/4 lb salmon finely chopped
  • 1 Tbsp soy sauce
  • 1/2 cup red pepper diced
  • 2 eggs
  • lemon Zest
  • 1 garlic clove minced
  • 1 tsp ginger minced
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp Kosher salt
  • 1/2 tsp fresh black pepper
  • 3/4 cup Panko bread crumbs reserve some for the final drizzle


For Fish Fingers

  • Place sliced salmon and bell pepper, green onions, ginger, garlic, old bay and lemon into a food processor.
  • Pulse 2-3 times until mixture is coarsely chopped. You can chop it with a knife if you want it a little less minced.
  • Remove mixture and place in a medium bowl.
  • Add Kosher salt, pepper and egg and mix with a spoon until well incorporated.
  • Shape salmon mixture into 12, small fish fingers.
  • Drizzle with the bread crumbs.
  • Heat an electric skillet to medium-high.
  • Cook patties for 3-4 minutes on each side until completely cooked through.

For Quinoa

  • In a saucepan, bring 2/3 cup of water to the boil over high heat.
  • Stir in the quinoa; reduce heat to simmer, and cover the pan.
  • Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes.
  • Fluff with a fork, leave the pan uncovered and allow to cool.
  • NOTE: you can also bake the fish fingers for 16-18 minutes at 350 degrees,