Recipes

Crispy Baked Salmon Nuggets

Irresistible bite-size crispy salmon coated with panko breadcrumbs and baked until golden. No mess & freezer-friendly.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

  • 1 cup (60g) panko (Japanese breadcrumbs)
  • 1 Tbsp (15ml) extra virgin olive oil
  • ½ tsp garlic powder (or 3 cloves garlic, minced)
  • ½ tsp dried thyme (or any herb of your choice)
  • 1 lb (450g) skinless salmon fillet
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • ¼ cup (30g) all-purpose flour (plain flour)
  • 1 large egg (50g without shell)
  • For the Dipping Sauce:
    • Homemade Tartar Sauce
    • ketchup

Notes

  • Ask a fishmonger to skin the salmon fillet for you.
  • For a convection oven, reduce cooking temperature by 25ºF (15ºC).
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for a month.

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

  2. In a frying pan, combine panko, olive oil, garlic powder, and dried thyme. Toast over medium heat until golden brown. Transfer to a shallow dish and let cool.

  3. Cut the salmon into 2-inch (5cm) wide blocks, then slice diagonally into ½-inch (1.3cm) thick pieces. Season both sides with salt and pepper.

  4. Set up three shallow dishes: one with flour, one with the beaten egg, and one with the toasted panko.

  5. Dredge each salmon piece in flour, shaking off excess. Dip into the egg, then coat thoroughly with panko, pressing gently to adhere.

  6. Arrange the coated salmon nuggets on the prepared baking sheet.

  7. Bake for 15–20 minutes, checking at 15 minutes, until the salmon is just cooked through.

  8. Serve hot with ketchup or Homemade Tartar Sauce and a squeeze of fresh lemon juice.