Rinse the salmon fillet under cold water and pat dry with paper towels. Cut into 1-inch wide strips.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

Dredge each salmon strip in flour, dip into beaten eggs, and coat with breadcrumbs, pressing gently.

In a skillet, heat vegetable oil over medium-high heat until hot. Test with a breadcrumb; if it sizzles, the oil is ready.

Fry the salmon strips in batches for 3-4 minutes on each side until golden brown. Transfer to paper towels to absorb excess oil.

In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped parsley, and capers. Season with salt and pepper.

Serve the crispy salmon strips with the herb tartar dip.