Salmon · 30 min
Salmon Fish Fingers with Oven-Baked Fries & Zesty Yogurt Sauce
- 30 min
- 2–6 servings
- 665 kcal / serving
Tender salmon fingers pair with crisp baked fries and a bright yogurt-lemon dip. The contrasting textures and simple flavors make this a reliable weeknight option that stays satisfying from start to finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ small bunchItalian (flat-leaf) parsley
- 1lemon
- ¼ cupplain Greek yogurt
- ¾ lbsalmon fillet
- 2 mediumyellow potatoes
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, panko bread crumbs, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · sheet pan dinners
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Produce
- ¼ small bunchItalian (flat-leaf) parsley
- 1lemon
- 2 mediumyellow potatoes
- lemons
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Italian (flat-leaf) parsley | ¼ small bunch | ½ small bunch | 1 small bunch |
| lemon | 1 | 2 | 3 |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F with racks arranged in the upper and lower thirds.
- Cut yellow potatoes into 1/4-inch-thick fries, toss with a little oil and salt, and spread in a single layer on a baking sheet; roast on the lower rack and toss halfway through until golden, 15–20 minutes.
- Mix the lemon zest and the breading ingredients (bread crumbs, oil, salt, and pepper) in a bowl.
- If using skin-on salmon, separate the skin from the flesh and cut the fillet into 1-inch-wide fingers, discarding the skin.
- Roll the salmon pieces in the crumb mixture to coat, then lay them on a lined baking sheet.
- Bake the salmon on the upper rack until the coating is golden and the fish is cooked through, about 6–8 minutes, watching closely to prevent burning.
- Meanwhile, juice half a lemon into a small bowl and chop the parsley leaves; add lemon juice and parsley to the bowl, then stir in the yogurt, Dijon, salt, and pepper to form a sauce.
- Serve the salmon fingers with the fries and lemon wedges, alongside the yogurt sauce for dipping.
Two tips
- Prep the fries earlier in the day and bake them first when ready to serve.
- Swap yogurt sauce for a lemon-dill yogurt by adding chopped dill if available.
Nutrition per serving
- Calories
- 665 kcal
- Protein
- 48 g
- Carbs
- 59 g
- Fat
- 26 g
- Fiber
- 7 g
- Sodium
- 349 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.