Home » Crispy Baked Salmon Nuggets (Video) 鮭フライ
4.9(92)
Total Time: 35 minutes minutes
96 Comments
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Oh, irresistible bite-size Crispy Baked Salmon Nuggets 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(Salmon Katsu, 鮭フライ) is a great alternative to my Crispy Baked Chicken (aka Chicken Katsu) if you love seafood. My mom used to make this often growing up but she deep-fried it. With the trend of eating healthier meals and simpler cooking methods, I made thebaked version of my mom’s recipe.
Watch How to Make Crispy Baked Salmon Nuggets
Oh, irresistible bite-size Crispy Baked Salmon Nuggets 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!
I was really surprised how well received the baked chicken katsu recipe was on JOC. Many readers let me know because it doesn’t require deep frying and tastes just as good, both they and their families loved it. This crispy salmon recipe is also baked so there is no mess in the kitchen. After baking, the panko skin stays crunchy and the salmon moist, it tastes almost just like deep-fried.
The salmon is cut into bite sizes piece so they make a great snack for children. Make extra so you can pack in lunch box or freeze for later! Dip crispy salmon bites into homemade tartar sauce or ketchup and enjoy!!
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Crispy Baked Salmon Nuggets
4.90 from 92 votes
The 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!
Print RecipePin Recipe
Video
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Servings: 4
Ingredients
- 1 cup panko (Japanese breadcrumbs)
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder (or 3 cloves garlic, minced)
- ½ tsp dried thyme (or any herb of your choice)
- 1 lb skinless salmon fillet (ask a fishmonger to skin the salmon fillet for you)
- Diamond Crystal kosher salt
- freshly ground black pepper
- ¼ cup all-purpose flour (plain flour)
- 1 large egg (50 g each w/o shell)
For the Dipping Sauce
- Homemade Tartar Sauce
- ketchup
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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.
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
Nutrition Facts
Crispy Baked Salmon Nuggets
Amount per Serving
Calories
273
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
36
%
Sodium
145
mg
6
%
Potassium
605
mg
17
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
26
g
52
%
Vitamin A
118
IU
2
%
Vitamin C
1
mg
1
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Namiko Chen
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: crispy, salmon katsu, salmon nugget
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Namiko Chen
I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
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