Description
These Easy Crispy Baked Salmon Nuggets are a delicious and quick seafood appetizer or main dish. The nuggets are coated with a flavorful toasted panko breadcrumb crust and baked to perfection, delivering a satisfying crunch without excess oil. Perfect for a healthy meal option that’s both light and flavorful, these salmon bites pair wonderfully with a simple lemony egg wash and are ready in just 25 minutes.
Ingredients
Salmon Nuggets
- 10 ounces skinless salmon, cut into 1-inch cubes
- ⅓ cup all-purpose flour
- 1 large egg
- 3 tablespoons lemon juice (from approximately 1 lemon)
Breadcrumb Coating
- ¾ cup Panko breadcrumbs
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for toasting the breadcrumbs and baking the salmon nuggets.
- Season and Toast Breadcrumbs: On a baking sheet, combine the Panko breadcrumbs, olive oil, salt, and black pepper. Toss everything together until the breadcrumbs are well-coated in the oil and seasoning. Spread them out and toast on the top rack of the oven for 6-8 minutes, tossing halfway through, until golden brown. Remove from the oven and transfer the toasted breadcrumbs to a shallow bowl to cool. Keep the oven on for baking the salmon later.
- Prepare Salmon: Pat the salmon dry with a paper towel to remove excess moisture. Slice the salmon into bite-sized 1-inch cubes.
- Prepare Flour and Egg Wash: Place the flour in a shallow bowl. In a separate bowl, whisk together the egg and lemon juice until smooth to create the egg wash.
- Coat Salmon in Flour: Working in batches, toss the salmon cubes in the flour, ensuring each piece is fully coated. Shake off any excess flour.
- Dip in Egg Wash: Next, dip the floured salmon pieces into the egg and lemon mixture, making sure each side is thoroughly coated to help the breadcrumbs stick.
- Coat in Toasted Panko: Finally, press the egg-coated salmon cubes into the toasted Panko breadcrumbs, covering all sides generously to create a crispy crust.
- Bake Salmon Nuggets: Arrange the coated salmon nuggets on the same baking sheet lined with parchment or foil. Bake in the preheated oven for 8-10 minutes, or until the internal temperature of the salmon reaches 125°F (52°C) and the coating is crisp and golden.
- Serve: Enjoy your crispy baked salmon nuggets hot. They pair excellently with dipping sauces such as a simple bang bang sauce or tartar sauce.
Notes
- Patting the salmon dry is crucial to ensure the coatings adhere properly and stay crispy after baking.
- Use a food thermometer to check the internal temperature of the salmon nuggets for perfectly cooked fish.
- For an extra zing, try adding some garlic powder or smoked paprika to the breadcrumb mixture before toasting.
- These nuggets are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- If you want a gluten-free option, substitute the all-purpose flour and Panko breadcrumbs with gluten-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
