Cut the salmon into evenly sized cubes and pat them dry thoroughly to help the coating stick properly.
Season the salmon with salt, pepper, garlic powder, paprika, and chili flakes, making sure every piece is evenly coated.
Prepare a breading station with flour, beaten eggs, and panko breadcrumbs arranged in separate bowls for easy dipping.
Coat each salmon piece by dipping it into flour, then egg, and finally breadcrumbs, pressing gently to secure the coating.
Heat oil in a skillet over medium heat until it shimmers, ensuring it’s hot enough for frying without burning.
Cook the salmon bites in a single layer, turning them carefully until all sides are golden brown and crispy.
Remove from the pan, drain excess oil, garnish with parsley, and serve immediately with lemon wedges and dipping sauce.
