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.
Ingredients: – Salmon fillets: I typically buy wild salmon, but farmed salmon is also an option that works well. – All-purpose flour – Eggs – Panko bread crumbs
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.
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. Store leftovers in an airtight container in the fridge for up to 3 days.
Add a dash of ground garlic, dried parsley, black pepper, or any other spice or herb you like to add more flavor.