4.9 from 158 votes
Crispy Baked Salmon Nuggets
Crispy Baked Salmon Nuggets are small, skinless salmon pieces coated in toasted panko seasoned with garlic and thyme, then baked until golden and crisp. The process involves coating the salmon chunks with flour and egg before pressing them into the flavored panko crumbs. This method provides a crunchy exterior while preserving the tender, flaky texture of the salmon inside. Served typically with tartar sauce and ketchup, these nuggets make a convenient and flavorful bite-sized option for a seafood snack or appetizer.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
273 kcal
Course:
Main Course, Appetizer
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 273
% 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.