Preheat oven to 450 degrees.

Cut the salmon into 1 inch cubes.

Place the flour and salt in a bowl and stir to combine.

Whisk the egg in a second bowl.

Place the bread crumbs and parmesan cheese in a third bowl and stir to combine.

Coat the salmon pieces in the flour and pat to remove excess flour.

Dip the flour coated salmon pieces in egg and then roll in the bread crumbs to coat.

Place the salmon bites on a cookie sheet sprayed or greased with oil (I use Spectrum Canola Oil Spray) and when all the salmon bites are on the tray, spray again to lightly coat.

Bake for 10-12 minutes.

Serve with sauce.

*For best results, bread salmon bites, place on a cookie sheet and freeze for 30 minutes. After 30 minutes, place par-frozen salmon bites in a ziploc bag and freeze up to 4 months. When ready, continue to follow steps 8-10 adding at least 5 minutes cooking time.