The start of a new year brings new goals and resolutions along with my desire for new recipe ideas!
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These salmon nuggets with bang bang sauce are a fast and easy appetizer (or dinner option) to start off your new year.
You will love how streamlined this recipe is for your busy weeknight meals at home. Just 15 minutes of recipe prep time, and 20 minutes from the oven to your family dinner table.
- The salmon nuggets are flaky and moist on the inside
- The nuggets are baked, not fried, to golden brown perfection
- The salmon is coated with Panko Breadcrumbs for a crispy outside
- This recipe can be served as an appetizer, or as a busy weeknight main dish with a veggie and rice.
- The prep time is ideal for a busy weeknight, just 15 minutes!
- The salmon is cut into bite-sized pieces
- Salmon has more Omega 3s than any other fish
- Salmon is versatile and widely available
- Panko Breadcrumbs: The consistency of Panko breadcrumbs creates a crispier salmon nugget, compared to regular breadcrumbs. Use gluten free breadcrumbs as needed.
- Salmon: Choose salmon fillets that are firm with brightly colored flesh. Frozen salmon works too, thaw completely before cooking. Salmon is an excellent source of protein, Vitamin B12, and omega-3 fatty acids.
- Eggs: Be sure to whisk the eggs well (these are for the breading station). The well beaten eggs will coat the entire surface of the salmon bite so the Panko breadcrumbs can stick.
- Apple Cider Vinegar: It works in tandem with salt and sugar so it brightens up the bang bang sauce.
- Sweet Chili Sauce: Sweet, tangy, savory deliciousness. A store bought sauce is perfect.
- Mayonnaise: The bang bang sauce is best with mayo (full fat, light or fat free all work). Can use Greek yogurt in a pinch but we love it best with mayo!
- Sriracha: Add more or less depending on how spicy you like your sauce. Also feel free to use another hot sauce of your liking.
Step by Step Directions:
- Make the bang bang sauce: Combine all ingredients and place in fridge until ready to serve
- Preheat oven to 400°F
- Prepare the salmon: pat salmon fillets dry with paper towels and season with salt and pepper. Cut the salmon into bite-size cubes.
- Toast the Panko breadcrumbs until golden.
- Set up the dredging station: Flour, eggs and panko.
- Dredge the pieces of salmon in the flour first, then dip in the egg, and lastly coat in the Panko. Place salmon on a lined baking sheet & repeat with remaining fish.
- Bake for 12-15 minutes or until an internal temperature of 145°F is reached.
- To serve: garnish with green onions, sesame seeds and dunk in the bang bang sauce!
- When dredging the salmon bites, use your left hand for handling the dry ingredients and your right hand will be your wet hand for transferring the salmon form the egg to the breadcrumbs.
- Change up the sauce! If you’re not into the bang bang sauce, feel free to use tartar sauce and lemon wedges, ketchup, or even BBQ sauce.
- Serve as an appetizer with the dipping sauce or turn into a meal with your favorite veggie or salad and a pasta or grain of choice.
- Add Parmesan cheese to the breadcrumbs.
- Try making it gluten free with gluten free breadcrumbs and instead of flour, using cassava flour to coat. (I haven’t tested this way, but would imagine it would be just as delicious).
I love the crunch the Panko offers, but you could try using regular breadcrumbs, crushed cornflakes or even crushed pretzels.
I haven’t tested these out in the air fryer yet, but I am sure it would work perfectly!
Tartar sauce, ketchup, bbq, teriyaki sauce, lemon cream sauce, honey mustard and or garlic dill sauce are all delicious options!
HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Salmon Nuggets with Bang Bang Sauce
For the salmon
- 4, (5 oz.) salmon fillets, fresh, skin removed
- 2 large eggs, whisked
- 1/3 cup all purpose flour
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- 1 1/2 cup Panko breadcrumbs
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. sweet chili sauce
- 1 Tbsp. honey
- 1/2 Tbsp. apple cider vinegar
- 2 tsp. Sriracha
- pinch of onion powder, garlic powder, salt and pepper
- Make the bang bang sauce: Combine all ingredients in a small bowl and place in fridge until ready to serve.
- Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
- Prepare the salmon: pat salmon fillets dry with paper towels.
- Cut the salmon into bite-size cubes and season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
- Toast the Panko breadcrumbs: heat 1 Tbsp. olive oil in a medium non-stick skillet on medium-high heat. Add the Panko to the pan and cook, stirring occasionally, for 3-5 minutes or until they become golden. Remove from pan and transfer to a shallow dish. (Be careful, Panko can burn easily so keep your eye on it)
- Set up the dredging station: Grab 2 more shallow bowls. Place the flour in the first shallow bowl. In the second shallow bowl, whisk together the eggs. The Panko will be in the third shallow bowl. To the Panko, add garlic powder, onion powder, paprika, remaining salt and pepper to the breadcrumbs and whisk to combine.
- Dredge the pieces of salmon in the flour first, shaking off any excess. Then dip in the egg, and lastly coat in the Panko. Place salmon on prepared baking sheet.(Pro tip: use your left hand for handling dry ingredients and right hand will be your wet hand for transferring salmon from egg to breadcrumbs)
- Repeat with remaining salmon bites.
- Bake in preheated oven for 12-15 minutes or until an internal temperature of 145°F is reached.
- To serve: garnish with green onions, sesame seeds and dunk in the bang bang sauce (or sauce of choice).
- Best enjoyed within 1-2 days.
- Serve as an appetizer or make into a meal with rice and your favorite roasted veggies.
- Other sauce options for dippings: tartar sauce, ketchup, bbq, teriyaki sauce, lemon cream sauce, honey mustard and or garlic dill sauce are all delicious options!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie