Salmon should be prepped and ready to go (see recipe notes). If not, remove the skin and cut it into filets. I put aside two filets for the adults and cut the rest into little strips or chunks for the kids.
Prepare dredge bowls; mix the breadcrumbs, salt, pepper, garlic powder, paprika, and oregano in one shallow bowl. Whisk together the eggs, mayo, and water in another shallow bowl.
With one hand, coat the salmon in the egg mixture. Using the other hand, cover it in the breadcrumb mixture. Rest on a wire cooling rack. Repeat with every piece of fish!
I use an air-fryer for this recipe as it is QUICK. Set air-fryer to 375 degrees. For the larger filets, cook for 8-10 minutes. For the fish sticks, cook for 5-6. Both should be golden and crispy and cooked perfectly inside!
I like to have mine with a tarter sauce and a side salad but have what you want; the world is your oyster!