Crispy Salmon Nuggets

Salmon nuggets on plate with dip and lemon slices.

5 from 2 votes

With a short ingredient list and cooking time, these Salmon Nuggets are ready in about 20 minutes and are crispy on the outside and tender in the middle. They are such a delicious meal to share with the kids.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 364kcal

Author: Amy Palanjian

Equipment

Baking Sheet
panko Bread crumbs

Ingredients

1 pound salmon (fresh or thawed from frozen according to package directions)
⅓ cup flour
2 eggs, lightly beaten
1¼ cups panko-style bread crumbs (plain or seasoned)
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F and line a baking tray with parchment paper or coat with nonstick spray.
Cut the fish into 2-inch squares. (I use kitchen scissors to make this easy.)
Place the flour, eggs, and panko into separate wide bowls in a little assembly line. Coat each piece of fish in the flour, then eggs, then panko. Set onto the prepared baking sheet.
Bake for 12-14 minutes or until lightly golden brown and cooked through.
Serve warm with fresh lemon, ketchup, and/or tartar sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place on a foil or parchment-lined baking sheet and warm for 6-8 minutes in a 375-degree-F oven. (You can warm them in 15-second increments in the microwave, but they will not be crunchy.)
Use kitchen shears to cut the fish (it's a little easier than using a knife, I've found).
Use wild or farm-raised salmon.
Gluten-free: Use GF panko and flour.
Egg-free: Swap in vegan mayo for the eggs.
Add a dash of ground garlic, dried parsley, black pepper, or any other spice or herb you like to add more flavor.
Serve with fresh lemon, ketchup, tartar sauce, or any other sauce you like.

Nutrition