Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the salmon filet into bite-sized pieces, about 1-2 inches each.

Set up a breading station with three bowls. Mix flour with half the kosher salt in one, whisk the egg in the second, and combine the panko with remaining salt, onion powder, garlic powder, dill, and parsley in the last.

Dredge each salmon piece first in the flour mixture, then dip it into the beaten egg.

Coat each piece in the seasoned panko breadcrumbs, pressing gently to adhere.

Arrange the coated salmon bites on the prepared baking sheet and spray with olive oil or cooking spray.

Bake for about 10-12 minutes, or until the salmon is cooked through and the crust is golden and crunchy.

Serve immediately with your choice of dipping sauces.