Begin by cutting the skinless salmon fillet into 1-inch bite-sized pieces and pat them dry with paper towels.

Prepare three shallow bowls: one with flour and half of the salt, one with beaten egg and Dijon mustard, and the third with panko, onion powder, dried dill, garlic powder, remaining salt, and parsley.

Coat each salmon piece in the flour mixture, then dip into the egg mixture, and finally coat with the panko mixture, pressing gently for an even coating.

Let the coated salmon pieces sit for about 5 minutes on a plate.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly spraying it with olive oil.

Arrange the coated salmon bites on the baking sheet and bake for about 10 minutes until golden.

Switch to broil and flip salmon bites, broiling for an additional 2-3 minutes for extra crispiness.