Salmon Nuggets with Bang Bang Sauce

salmon coated in toasted Panko breadcrumbs in a white bowl

Salmon Nuggets with Bang Bang Sauce

You will love these baked, bite-sized Salmon Nuggets coated in Panko breadcrumbs and served with a creamy, savory, tangy, spicy bang bang sauce!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 166kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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 tbsp olive oil
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

US Customary - Metric

Instructions

Make the bang bang sauce: Combine all ingredients in a small bowl and place in fridge until ready to serve.
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
Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
Prepare the salmon: pat salmon fillets dry with paper towels.
4, (5 oz.) salmon fillets, fresh, skin removed
Cut the salmon into bite-size cubes and season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
1 tsp. salt, divided, 1 tsp. black pepper, divided
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)
1 1/2 cup Panko breadcrumbs, 1 tbsp olive oil
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.
2 large eggs, whisked, 1/3 cup all purpose flour, 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. paprika
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).

Video

Notes

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!

Nutrition