1. Start by setting up your breading station. Place the flour in a shallow dish, beat the eggs in another, and mix the panko with garlic powder, paprika, salt, and pepper in a third dish.
2. Heat about a half-inch of vegetable oil in a large skillet over medium-high heat. You want it hot but not smoking—my dad always said the oil should sizzle when a breadcrumb hits it.
3. Dredge each salmon strip in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the seasoned panko.
4. Carefully place the strips in the hot oil, cooking in batches to avoid overcrowding. Fry until golden brown on each side, about 3-4 minutes per side. Remove and drain on paper towels.
5. For the herb tartar dip, combine mayonnaise, dill, parsley, capers, and lemon juice in a small bowl. Mix well and taste for seasoning. Adjust with salt and pepper if needed.
6. Serve salmon strips hot with the tartar dip on the side. Enjoy the crunch and the burst of flavors!

Remember, cooking times can vary, so keep an eye on the color and doneness of your salmon strips. Cooking is as much about intuition as it is about following steps.