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.
Salmon Nuggets
I have one child who is a superfan of salmon, so we have it regularly for family dinner. I love using salmon to make salmon nuggets, which are both straightforward to make and are so deliciously crispy.
Wild salmon contains high levels of beneficial fats, which can be good for our hearts and helpful for toddler brain development. Salmon typically also contains low levels of mercury, making it a nice choice for kids and pregnant women.
And once you gather the few pantry ingredients needed to make this fish recipe for kids, you can get these into the oven or Air Fryer in just a few minutes. (You may also like my Crispy Fish Nuggets which use white fish.)
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Ingredients You Need
Below is a look at the ingredients you need to make this easy fish recipe so you know what to have on hand and ready to go.
- Salmon fillets: I typically buy wild salmon, which is higher in beneficial fats but usually more expensive. Farmed salmon is also an option that works well. You can use fresh or thawed frozen salmon here.
- All-purpose flour: Coating the fish in flour helps the bread crumbs adhere and the coating to be nice and crispy.
- Eggs: I like to dredge my fish in eggs to help the bread crumbs stick easily. To make this without eggs, you can use vegan mayo instead.
- Panko bread crumbs: This type of bread crumbs are crispier than traditional, which makes for a really pleasant texture. If you only have regular bread crumbs, you can use them.
Step-by-Step Instructions
Below is a look at how to make the recipe for salmon bites so you know what to expect. Scroll down to the end of this post for the full information, including the timing and amounts.
- Cut the fish into 2-inch squares. (I use kitchen scissors to make cutting the salmon cubes easy.)
- Place the flour, eggs, and panko into separate shallow 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 until lightly golden brown and cooked through. (You can also air-fry or pan-fry in a skillet in olive oil or avocado oil until cooked through on the inside and crispy.)
- Serve warm with fresh lemon, ketchup, and/or tartar sauce as your family likes.
How to Store
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 4-6 minutes in a 375-degree-F oven. (You can warm them in 15-second increments in the microwave, but they will not be crunchy.)
Best Tips for Success
- 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, fresh or thawed from frozen.
- Gluten-free: Use GF panko and flour.
- Egg-free: Swap in vegan mayo for the eggs.
- Add a dash of dried parsley, black pepper, garlic powder, onion powder, paprika, or any other spice or herb you like to add more flavor to each bite.
- Serve with a dipping sauce such as fresh lemon, ketchup, tartar sauce, or any other sauce you like.
- Pair with roasted potatoes, fries, Caesar salad, or Cheesy Cauliflower Rice.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Crispy Salmon Nuggets
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
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.
Equipment
- panko Bread crumbs
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.
My 18 month old actually ate these! She has become such a picky eater lately, not eating any meat (even chicken nuggets!) but this was a miracle. I took the skin off for her nuggets but left it on for my husband and it was a crowd favorite.
That’s great!
Can you keep the skin on the salmon for this recipe? Or does the skin need to be removed?
You can keep it on if you don’t mind it. If you mind it, I would remove it.
From now on, this will be one of my fav recipes. I made this tonight and everyone enjoyed it. It is also a good option for lunchbox.
I am just wondering if I can freeze the after cooking, Amy?
Delishhhhh!!! LOVE your recipes!!