Salmon Nuggets with Asian Cucumber Salad

Salmon Nuggets with Asian Cucumber Salad

You will love these baked, bite-sized Salmon Nuggets coated in Panko breadcrumbs served with a creamy, tangy, and slightly spicy bang bang sauce. Enjoy as an easy-to-eat appetizer or pair with my favorite quick Asian cucumber salad for a fresh, flavor-packed meal!

Course Appetizer, Main Course

Cuisine American, Asian

Keyword asian cucumber salad, salmon nuggets

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

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
1½ 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

Asian Cucumber Salad

2 Persian cucumbers
1/2 tsp. kosher salt
2 Tbsp. rice vinegar
1½ tsp. soy sauce
1½ tsp. honey
1 tsp. toasted sesame oil
1 tsp. neutral oil avocado or grapeseed
½ tsp. chili crisp or pinch red pepper flakes
1 tsp. sesame seeds
1 tsp. fresh ginger or garlic finely grated, very small amount
Thinly sliced scallions

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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
Prep: 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-sized cubes and season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
4 (5 oz.) salmon fillets, 1 tsp. black pepper, divided, 1 tsp. salt, 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 the pan and transfer to a shallow dish. (Be careful, Panko can burn easily, so keep your eye on it). Start Timer
1 Tbsp. olive oil, 1½ cup Panko breadcrumbs
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, 1/3 cup all-purpose flour, 1 tsp. salt, divided, 1/2 tsp. onion powder, 1/4 tsp. paprika, 1 tsp. garlic powder
Bread the salmon bites: 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 the prepared baking sheet. (Pro tip: use your left hand for handling dry ingredients, and your right hand will be your wet hand for transferring salmon from egg to breadcrumbs). Repeat with the remaining salmon bites.
Bake: Bake in preheated oven for 12-15 minutes or until an internal temperature of 145°F is reached. Start Timer
Prep the cucumbers: While the salmon bites are cooking, thinly slice cucumbers at an angle. Place in a bowl and sprinkle with kosher salt. Toss and let sit for 5 minutes to draw out excess moisture. Start Timer
2 Persian cucumbers, 1/2 tsp. kosher salt
Drain well: Gently pat cucumbers dry with a paper towel. This keeps the salad crisp and prevents watering down the dressing.
Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and neutral oil until balanced and smooth.
2 Tbsp. rice vinegar, 1½ tsp. soy sauce, 1½ tsp. honey, 1 tsp. toasted sesame oil, 1 tsp. neutral oil
Toss & finish: Add cucumbers to the dressing and toss to coat. Stir in chili crisp, sesame seeds, ginger/garlic, and scallions.
½ tsp. chili crisp or pinch red pepper flakes, 1 tsp. sesame seeds, 1 tsp. fresh ginger or garlic, Thinly sliced scallions
Let chill: You can serve immediately, or my preference is to let the salad chill for 10-15 minutes before enjoying with the salmon bites! Start Timer
Serve and enjoy: Serve the salmon bites and Asian cucumber salad over rice with the bang bang bang sauce, sesame seeds, and green onions. ENJOY!

Video

Notes

The salmon nuggets and cucumber salad are best enjoyed within 1-2 days.
Enjoy these salmon bites and cucumber salad with rice as a full meal, or skip the cucumber salad and enjoy just the salmon nuggets and bang bang sauce as an easy appetizer!
Other sauce options for dipping: Tartar sauce, ketchup, bbq, teriyaki sauce, lemon cream sauce, honey mustard, and or garlic dill sauce are all delicious options!
This recipe was updated in February 2026 to include the addition of the cucumber salad and also with new photos.

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