Crispy Baked Salmon Nuggets (Video) 鮭フライ

Oh, irresistible bite-size Crispy Baked Salmon Nuggets coated with panko breadcrumbs and baked until golden! No mess and freezer-friendly. Enjoy with tartar sauce or ketchup, with a squeeze of fresh lemon juice. They’re perfect for lunch boxes too!

Crispy Baked Salmon Nuggets (Salmon Katsu, 鮭フライ) are a great alternative to my Crispy Baked Chicken (aka Chicken Katsu) if you love seafood. My mom used to make this often when I was growing up, but she deep-fried it. To make it healthy and simpler to prepare, I created a baked version of my mom’s recipe.

You won’t believe that these tasty salmon nuggets taste just like the deep-fried ones, with the crust staying crunchy and the salmon remaining moist. What a treat when dipped in creamy tartar sauce!

Why You’ll Love This Recipe

• A great salmon recipe to introduce to kids, even picky eaters! It quickly becomes a family favorite.
• No mess in the kitchen!
• Perfect for freezing or packing into lunch boxes, so you might want to make extra.

Ingredients for Crispy Baked Salmon Nuggets

• For the crust: panko (Japanese breadcrumbs), extra virgin olive oil, garlic powder, dried thyme
• Skinless salmon fillet — You can ask the fishmonger to skin the salmon fillet for you or it yourself
• Salt and freshly ground black pepper
• All purpose flour & an egg for breading the crust
• For dipping: tartar sauce (homemade or store-bought) or ketchup

Overview: Cooking Steps

1. Preheat the oven to 400°F (200°C) and prepare your baking sheet.
2. Toast the panko breadcrumbs with olive oil, garlic powder, and dried thyme.
3. Cut the salmon fillets into bite-sized pieces and season with salt and pepper.
4. Prepare the flour, whisked egg, and the toasted panko in separate shallow dishes.
5. Dredge the salmon first with the flour, then in the whisked egg, and finally coat with the toasted panko.
6. Bake the well-breaded salmon until just cooked through, about 15–20 minutes. Serve with tartar sauce or ketchup.

Homemade Creamy Tartar Sauce

If you enjoy making your own condiment, I have a homemade tartar sauce recipe that hits all the right notes and is amazingly creamy. I used Japanese Kewpie mayonnaise and Japanese karashi mustard, which make a difference in flavor and texture.

What to Serve with Crispy Salmon Nuggets

Since this recipe is such a kid favorite, I’ve put together other dishes that pair well with the salmon nuggets and are also enjoyed by kids.

• Carb: Japanese Corn Rice, Yakimeshi (Japanese Fried Rice), Soba Noodle Salad, Japanese Sweet Potato Rice, Steamed Rice topped with Homemade Furikake

• Vegetables or Salads: Kani Salad, Apple Walnut Salad, Japanese Potato Salad, Simple Salad with Sesame Dressing, Blanched Broccoli, Roasted Kabocha Squash, Roasted Miso Garlic Cauliflower

• Soups: Kabocha Soup, Creamy Roasted Cauliflower Soup

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Crispy Baked Salmon Nuggets

4.90 from 93 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 Pin

Video

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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.

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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

Calories: 273 kcal · Carbohydrates: 12 g · Protein: 26 g · Fat: 13 g · Saturated Fat: 2 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 109 mg · Sodium: 145 mg · Potassium: 605 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 118 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: crispy, salmon katsu, salmon nugget

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