# 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
→ Cooking
12 - Olive oil or cooking spray as needed
# Steps to Follow:
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 thoroughly with paper towels to ensure optimal coating adherence.
03 - Arrange three shallow bowls: combine flour with 1/2 teaspoon kosher salt in first bowl; whisk beaten egg with Dijon mustard in second bowl; mix panko breadcrumbs, onion powder, garlic powder, dried dill, dried parsley, and 1/2 teaspoon kosher salt in third bowl.
04 - Working one piece at a time, dredge each salmon bite in flour mixture while shaking off excess, dip into egg-mustard wash, then press firmly into panko mixture to ensure full coverage on all sides.
05 - Place coated salmon pieces on a plate and allow to rest for 5 minutes to help coating set properly.
06 - Arrange salmon bites in a single layer on the prepared baking sheet with space between each piece.
07 - Bake for 10 minutes until panko is just turning golden and salmon is nearly cooked through.
08 - Switch oven to broil setting, flip each piece, and broil for 2-3 minutes until tops are golden and crispy.
09 - Transfer to serving platter and serve hot with preferred dipping sauce.
