Crispy Salmon Nuggets

Crispy salmon nuggets are made with salmon seasoned with a dry rub, coasted in a dry dredge and shallow fried until crispy on the outside but juicy on the inside. You can make them gluten free and paleo with my simple substitutions listed under variations.

What you Need to Know about this Recipe

• Simple Ingredients: Besides salmon and lemon, all of the ingredients are pantry staples. Plus the recipe is flexible with options for variations.
• Easy to Make: Simply chop, season, coat, fry, and serve! I walk you through you each step so the instructions are simple to follow.
• Kid Friendly: These salmon bites are the perfect finger food! My sons devour these whenever I make them.

Crispy Salmon Nuggets

Crispy salmon nuggets are the grown-up version of fish sticks and chicken nuggets. In Guyana we call these cutters and they are usually served as finger foods during parties or as a protein sides for one pot meals like cook-up rice.

Ingredients for Crispy Salmon Nuggets

All you need is salmon, oil, and some pantry seasoning to make magic in the kitchen. Let’s get started!

• Salmon filet: Cleaned and cut into 2-inch by 1-inch nuggets. You can choose to keep the salmon skin on or take it off, it really doesn’t matter but fresh fish works better than frozen fish.
• Lemons: Juiced for prepping the fish and wedges as a garnish.
• Seasoning: Simple pantry staples are all you need. Use garlic powder, onion powder, salt, black pepper, smoked paprika and parsley flakes
• Avocado oil: This oil has a high smoke point which makes it ideal for frying but you can also use similar high smoke point oils like sunflower and light tasting olive oil.
• All Purpose Flour: This coats the fish and makes it crispy while frying. Use cassava flour for a gluten free and paleo.
• Almond Flour (optional): To turn up the crunch use some almond flour. You can also keep it simple and nut free and use bread crumbs or skip it all together.

See recipe card for quantities.

How to Make Crispy Salmon Nuggets

If using skin on salmon, you will need to remove the scales before getting started. Using a paring knife, and gentle scrape the scales away from the skin. Move the knife away from your hands to avoid being cut. After removing all of the scales rinse the salmon and pat dry.

Then cut the salmon into 2-inch by 1-inc pieces.

Add the salmon cubes to a large bowl, sprinkle with juice from 1 of the lemons and let rest for 5 to 10 minutes before patting completely dry (with paper towels).

Make a simple Seasoning Blend

Mix together some garlic powder, onion powder, kosher salt, and a pinch of black pepper to make a great all purpose seasoning blend. If you already have an all purpose seasoning you love, feel free to use 1 tablespoon of that instead. The add the seasoning to your salmon nuggets.

Mix well and let the salmon rest for 5 to 10 minutes or for 30 minutes, if time allows.

How to Dry Dredge Salmon Nuggets for frying

Combine the all purpose flour, almond flour or bread crumbs (if using), some garlic powder, onion powder, smoked paprika and parsley flakes and mix well. Then transfer to a plate.

Add oil to a frying pan or skillet on medium heat and bring up to temperature. When oil is hot and you are ready to start frying your nuggets, coat nuggets in the coating mix, shaking off any excess flour, then add nuggets to the hot oil skin side up for frying.

Fry until brown on the side that is in the oil, then flip and continue to fry until the nuggets are completely golden brown.

Remove the crispy salmon nuggets from the oil and place on a plate lined with parchment or a few sheets of paper towels and allow the excess oil to drain.

Alternative Ways to Cook Crispy Salmon Nuggets

Pan fried salmon nuggets taste amazing but if you want a slightly healthier version that requires less oil, air fry or bake them instead. Prepare the salmon bites as instructed above (seasoning and coating). Then, here are two alternative methods to cook crispy salmon nuggets:

• Air Fryer Salmon Bites. Preheat the air fryer to 400°F then add the salmon nuggets in a single layer to the air fryer basket. Lightly spray the nuggets with nonstick oil spray (olive oil is good) and cook for 10-12 minutes, flipping halfway through.
• Baked Salmon Bites. Preheat the oven to 425°F and place salmon nuggets on a baking sheet that has either been sprayed with nonstick oil spray or lined with aluminum foil or parchment paper. Bake them for approximately 10 minutes.

Equipment

• Large Bowl: Use this to season the salmon bites.
• Frying Pan/Skillet: To deep fry the fish.

Storage

After they have completely cooled, store leftover salmon nuggets in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 1 month.

To reheat, use the air fryer, oven, or toaster oven. Use the microwave as a last resort because it won’t be as crispy.

Tips for the Best Crispy Salmon Nuggets

• Remember to season the coating and not just the fish. Please don’t skip this step. It makes a huge difference in the flavor of your salmon nuggets. I love to season my coating for anything I fry. Here you can add a little spice to kick it up the heat too.
• Season the coating with dried herbs and spices. Using green seasoning (a Caribbean Holy Grail for seasoning protein) makes the fish soggy and since salmon is already an “oily” fish we want it to remain as dry as possible before frying or you will end up with a soggy mess.
• No need to marinate for a long period. Seasoning the fish just before frying is the best option for these.
• For super crispy salmon nuggets, coat the fish just before frying. Coating the nuggets and letting them sit before frying will make the coating soggy.
• Shake off any excess coating in order to prevent the fish from burning.
• You can shallow fry and use significantly less oil than this recipe requires.

Frequently Asked Questions