Crispy Baked Salmon Nuggets
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
273 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Crispy Baked Salmon Nuggets
Description
The recipe for Crispy Baked Salmon Nuggets centers on the careful preparation of salmon fillets cut into bite-sized pieces and seasoned simply with salt and pepper. Toasted Japanese-style panko breadcrumbs, blended with garlic powder and thyme, offer a fragrant and crispy coating that crisps up in the oven without frying. These nuggets are dredged first in flour, then dipped in egg, and finally coated in the panko mixture before baking at 400°F. The method ensures a crunchy crust surrounding moist salmon, with the herbs adding subtle aromatic notes.
Cooking the panko in olive oil before coating adds depth and a toasted flavor that complements the salmon’s richness. Baking rather than frying keeps the dish lighter but still delivers texture. The accompanying dipping sauces, like tartar and ketchup, add contrasting tang and sweetness to each bite, enhancing the mild fish flavor.
These nuggets work well as a snack, appetizer, or party finger food, and their small size allows for easy sharing or serving alongside salads or steamed vegetables. The recipe's straightforward steps and staple ingredients make it accessible for home cooks seeking a fish dish with a crunchy twist.
Ingredients
- 1 cup breadcrumbs Japanese style panko
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder (or 3 cloves garlic, minced)
- ½ tsp thyme or any herb of your choice, dried
- 1 lb salmon fillet ask a fishmonger to skin the salmon fillet for you, skinless
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- ¼ cup all-purpose flour
- 1 egg large, 50 g each without shell
For the Dipping Sauce
- tartar sauce homemade
- ketchup
Instructions
- Gather all the ingredients. If your salmon still has the skin on, skin the salmon fillet.
- Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper.
- Combine 1 cup panko (Japanese breadcrumbs), 1 Tbsp extra virgin olive oil, ½ tsp garlic powder, and ½ tsp dried thyme in a frying pan and toast over medium heat until golden brown. Transfer browned panko into a shallow dish and allow to cool.
- Cut 1 lb skinless salmon fillet into blocks 2 inches (5 cm) wide, then cut diagonally into about ½–inch (1.3-cm) slices. Sprinkle Diamond Crystal kosher salt and freshly ground black pepper on both sides of the salmon.
- In a shallow dish, add ¼ cup all-purpose flour (plain flour). In another shallow dish, whisk 1 large egg (50 g each w/o shell). Dredge each salmon piece in the flour to coat completely, pat off the excess flour. Then, dip into the egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the salmon.
- Place the salmon pieces on the prepared baking sheet. Bake at 400°F (200°C) until the salmon is just cooked through, about 15–20 minutes (check at 15 minutes). Serve with ketchup or Homemade Tartar Sauce.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in a freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 145mg | 6% |
| Potassium | 605mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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