BABY | Baby Led Weaning | Dairy free | Finger Foods | Gluten free | Grain free | KIDS | Main Meals | | TODDLER
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The salmon cutlet recipe is a wonderful choice for a family dinner, as it is suitable for even young children. It’s also 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.
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.
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.
- 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.
- 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.
- 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.
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.
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!
How To Store
- Store leftoversfor 3-4 days in the refrigerator (closed container).
- Freezeup 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).
Need more recipes for your baby or toddler? Check out thefinger foods categoryfor more ideas!
More Finger Food Recipes
- Soft Beef Meatballs For Baby (BLW) Toddler, No Egg
- Turkey Avocado Patties For Baby (BLW) Toddlers, Kids
- Soft Chicken Meatballs For Babies, Toddlers, Kids (BLW)
- Cauliflower Nuggets Baby Finger Food (BLW)
- Salmon Meatballs (BLW Friendly)
- Chicken Liver Muffins For Babies, Toddlers, Kids
Have you tried this salmon cutlet recipe? Your feedback is really helpful, please rate and leave a comment below recipe card!
Salmon Cutlets
ThrivingNest
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.
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DIETS: Dairy Free
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Finger Food, Main Course
Cuisine American
Servings 10 salmon cutlets
Calories 103.2 kcal
Ingredients
- 1 lb salmon fillet (cut into strips)
- 1/3 cup flour (see notes)
- 1 large egg (or 2 small)
- 1/3 tsp sea salt (optional)
- 1/4 tsp black pepper (optional)
- 1 tbsp avocado oil (optional, for greasing)
Instructions
Clean and pat dry the salmon before cutting into small strips.
For Baking
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.
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.
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, 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.
Shallow Frying
Preheat to medium heat anon-stick ceramic skilletwith a tea-spoon of avocado oil and sear the salmon cutlets on each side until the surface is golden brown. Just like you would cook some meat patties. About 2 minutes per side.
Ensure the salmon cutlets are fully cooked on all sides, especially the inside. Larger pieces may require more cooking time.
The pan-seared method gives a nicer crust and keeps the inside of salmon cutlets nice and moist.
Notes
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 homemadeGF 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.
Nutrition
Serving: 1cutletCalories: 103.2kcalCarbohydrates: 3.3gProtein: 12.3gFat: 4.1gFiber: 0.1gVitamin A: 44.9IUCalcium: 10mgIron: 0.7mg
Have you tried any of these recipes? Your feedback is really helpful, please rate and leave a comment below recipe card!!
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