Pat the salmon strips dry with paper towels to help them become extra crispy during frying.
Prepare a breading station:
Place the flour in one shallow bowl.
Whisk the eggs in a second bowl.
In a third bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
Dredge each salmon strip in the flour, shaking off any excess.
Dip the floured salmon into the beaten eggs, allowing excess egg to drip off.
Coat the salmon strips thoroughly in the breadcrumb mixture, pressing gently so the coating sticks well.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the salmon strips in batches without overcrowding the pan.
Fry for 3–4 minutes per side until golden brown, crispy, and fully cooked.
Transfer cooked salmon strips to a paper towel-lined plate to remove excess oil.
To make the herb tartar dip, combine mayonnaise, Dijon mustard, lemon juice, parsley, and capers in a bowl. Stir until smooth.
Season the dip with salt and pepper to taste. Add extra lemon juice if desired for more tanginess.
Serve the crispy salmon strips hot with the herb tartar dip on the side.