Oh, irresistible bite-size crispy salmon coated with panko breadcrumbs and baked until golden! No mess & freezer-friendly. Enjoy with tartar sauce or ketchup with a squeeze of fresh lemon juice. And perfect for lunch boxes too!

Crispy Baked Salmon Nuggets

INGREDIENTS

• 1 cup panko (Japanese breadcrumbs)
• 1 Tbsp extra virgin olive oil
• ½ tsp garlic powder (3 clove garlic; minced)
• ½ tsp dried thyme (or any herb of your choice)
• 1 lb skinless salmon fillet (450 g)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• ¼ cup all-purpose flour (plain flour)
• 1 large egg (50 g w/o shell)

Dipping Sauce:

• Tartar sauce (See Notes for homemade recipe)
• Ketchup

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
3. Combine the panko, olive oil, garlic powder, and dried thyme in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
4. Cut the fillet of salmon into blocks of 2-inch width, then cut diagonally about ½ inch slices. Sprinkle salt and pepper on both sides of the salmon.
5. In a shallow dish, add flour and in another shallow dish, whisk the egg. 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.
6. 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.

https://www.justonecookbook.com/crispy-salmon/