The salmon cutlet recipe is a wonderful choice for a family dinner, as it is suitable for even young children. Just like my mini chicken cutlets, it’s an easy basic recipe that doesn’t involve mixing multiple ingredients.

In essence, these salmon cutlets comprise of thinly sliced pieces of salmon that are dredged in flour, dipped in beaten egg, and either fried on a pan or baked to a crispy finish.

The egg being the outside layer of salmon strips gives a really awesome golden color and the texture is much lighter and softer. As a result, these salmon cutlets are a safer option for baby led weaning compared to breaded ones, which could pose a choking hazard for some infants.

Salmon cutlets in a plate ready to be served. — *Salmon Cutlets.*

These salmon cutlets are just perfect for busy parents who want to prepare a quick and healthy meal for their babies. They can be made and advance and easily stored in the freezer and have it ready for a healthy lunchbox idea.

Related: Salmon Meatballs (BLW Friendly)

Salmon Cutlets Recipe

This recipe is great as finger food for babies because the salmon cutlets are small and easy to pick up and hold onto, making them perfect for little hands to grasp and feed themselves. The texture of the cutlets is also softer and lighter than breaded versions, making them easier for babies to chew and swallow.

Here is how to make salmon cutlets for babies as finger food and what you need:

Ingredients

Salmon fillet, cut into small strips;
Flour (see gluten free and grain free version below);
Eggs, beaten;
Sea salt and pepper, to taste;
Optional seasonings, such as garlic powder or onion (if desired);
Grease such as avocado oil or butter for the baking sheet. Or for pan searing.

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Instructions

Preheat your oven to 425°F (220°C). I’m using an electric oven. The high temperature will help form a crust faster without drying out the fish inside.
Clean and pat dry the salmon before cutting into small strips.

Process shots showing how to cut the salmon fillet into strips and how to remove the skin. — *Salmon cut into strips and skin removed.*

Season the salmon pieces with salt and pepper, and any other seasonings you prefer. Garlic or onion powder would also be great.
Place the flour in a shallow dish, and the beaten eggs in another shallow dish.
Dip each piece of salmon into the flour, shaking off any excess, then dip into the beaten eggs, making sure it’s well coated.

Process shots showing how to dredge salmon cuts in flour and egg before cooking. — *How to dredge salmon in flour and egg before cooking.*

Place the salmon pieces on a greased baking sheet, leaving a little space between them. You can pre-heat the baking sheet as well, the heat will prevent the egg from spreading once placed on the sheet.
Bake the salmon cutlets for 8 minutes, on one side and flip and bake another 8 minutes on the other. At the end turn the broiler function for about 1-2 minutes – to form a golden-brown crust.

Process shots showing the results: how the salmon cutlets look before and after baking. — *Baked salmon cutlets (before and after).*

If you want pan-seared salmon cutlets – use the same method. Preheat to medium heat a non-stick ceramic skillet with a tea-spoon of avocado oil and sear the salmon cutlets on each side until the surface is golden brown. Make sure the inside is fully cooked too. The pan-seared method gives a nicer crust and keeps the inside of salmon cutlets nice and moist.

Process shots showing the results: how the salmon cutlets look before and after frying. — *Shallow fried / pan seared salmon cutlets (before and after).*

Recipe Variations:

Gluten free – instead of regular flour, use a gluten free flour mix, or just one type of grain flour like oatmeal flour, buckwheat flour, sorghum flour or amaranth flour. Or you could mix some of the whole grain flours with a bit of starchy flour for a healthier mix. I usually use this homemade GF Flour Mix.
Grain free – replace the regular flour with almond flour, arrowroot flour, tigernut flour, or some seed flour.
Add flavor: add finely grated cheese, herbs, or more spices.

Picture showing baked and fried salmon cutlets comparison in outer layer texture. — *Fried salmon cutlets (left side), and baked version (right).*

What To Serve With

To make the meal more balanced and nutritious for babies, you could serve the salmon cutlets with some steamed or roasted vegetables, such as carrots, broccoli, or sweet potatoes. You could also serve them with a side of mashed veggies or purees.

Tips For Making Ahead

Cook the salmon cutlets and let them cool on a pan covered with parchment paper. Freeze as they are, then transfer to a plastic bag and keep frozen for up to 3-4 months. When you need a quick finger food or meal for your child, you’ll have fresh tasting salmon cutlets in no time!

Picture showing the inside texture of salmon cutlets. — *Texture inside.*

How To Store

Store leftovers for 3-4 days in the refrigerator (closed container).
Freeze up to 3-4 months in an airtight container (see instructions above).
Thaw / reheat cooked salmon cutlets – just pop them out of the freezer and place them on a parchment paper covered sheet. Cover with foil and reheat at 170C /350F until heated through (about 15-20 minutes).

Cooked and coated salmon strips ready to eat.

Need more recipes for your baby or toddler? Check out the finger foods category for more ideas!

More Finger Food Recipes

Have you tried this salmon cutlet recipe? Your feedback is really helpful, please rate and leave a comment below recipe card!

Salmon Cutlets

By: Olga C.

These salmon cutlets are boneless pieces of salmon coated in flour and egg, fried or baked. They're easy to make, perfect for busy parents, and can be stored in the freezer. Plus, the egg coating creates a safer, softer texture for baby-led weaning – a quick and healthy meal idea for your baby.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time : 15

Cook Time : 15

Total Time : 30

Course Finger Food, Main Course

Cuisine American

Servings : salmon cutlets

Calories : 103.2 kcal