Salmon Sticks with Spicy Honey Mustard Sauce
A creative way to prepare salmon that is sure to become a household favorite for kids and adults alike. These Air Fryer-cooked strips are paired with a spicy honey-mustard dipping sauce that is totally addictive!
Crispy and quick salmon bites that everyone will love
The trick is to coat the salmon in a mix of cornstarch and panko which gives it a super crunchy texture. The fish stays tender and flakes apart effortlessly. I am absolutely obsessed with this honey mustard sauce. I always try to source high quality products for this recipe like Canada Sauce yellow mustard, Miel dAnicet, and Franks Red Hot sauce. I am telling you, these salmon cakes are addictive, so go make it!
Why make this recipe?
- The perfect dipping Sauce: honey mustard is a timeless classic, but I’ve taken it up a notch with a kick of hot sauce! The acidity of the mustard perfectly cuts through the natural richness of the salmon, while the honey adds a touch of sweetness that balances everything out. It is truly the best dip for these croquettes.
- Fast and efficient: between the quick prep and the high-speed cooking of the Air Fryer (or oven), you can have a full meal on the table in under 20 minutes.
- A healthy alternative to frying: You get all the golden crunch of traditional deep-frying but with just a few spritzes of avocado oil. It’s light, crispy, and mess-free.
Tips for a perfect recipe:
- Dry the salmon thoroughly: Before adding the salt and zest, pat your salmon strips with a paper towel. If the fish is damp, the cornstarch will turn pasty instead of creating a dry base for the egg, and the breading may fall off.
- The clean hands technique: Use one hand for the dry ingredients like cornstarch and panko and the other for the wet ingredient which is the egg. This prevents your fingers from getting completely breaded and saves you from wasting breadcrumbs.
- Do not overcrowd the cooking tray: Whether using the oven or the Air Fryer, air must circulate around each strip. If the pieces touch, they will be soft at the points of contact. Cook in two batches if necessary.
Season the salmon pieces with salt, pepper, and lemon zest. Set aside.
Add the cornstarch to one bowl, the egg to another, and the panko to a third container. Whisk the egg with the water or milk. Coat the salmon pieces in the cornstarch, then in the egg, and finally in the panko.
Spray the air fryer basket with avocado oil. Add the salmon pieces and spray them again. Cook for 10 minutes at 400°F.
*Conventional oven cooking: 12 to 15 minutes at 400°F. Flip the strips halfway through cooking after about 7 minutes.
Meanwhile, assemble the sauce by vigorously mixing the mustard, honey, and hot sauce. Set aside.
Serve immediately with the sauce and a squeeze of lemon juice.
Bon appetit and enjoy!
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