Crispy Salmon Nuggets

Recipe by: @livehealthywithlexi

These Crispy Salmon Nuggets from Wild Planet transform premium wild-caught pink salmon into bite-sized appetizers or lunch options that are as practical as they are delicious. Packed with protein, and omega-3s, and in a format that works for everyone – from kids' lunch boxes to quick adult snacks. The combination of parmesan, Dijon mustard, and crispy panko coating creates textural contrast that makes these far more interesting than ordinary salmon cakes. Best of all, they're make-ahead friendly and reheat beautifully, making them perfect for meal prep or back-to-school season.

Crispy Salmon Nuggets

@livehealthywithlexi

Rated 5.0 stars by 1 users

Category

Salmon recipes

Prep Time

15 minutes

Cook Time

30 minutes

Recipe by: @livehealthywithlexi

These Crispy Salmon Nuggets from Wild Planet transform premium wild-caught pink salmon into bite-sized appetizers or lunch options that are as practical as they are delicious. Packed with nutrients, protein, and omega-3s, these nuggets deliver serious nutrition in a format that works for everyone – from kids' lunch boxes to quick adult snacks. The combination of parmesan, Dijon mustard, and crispy panko coating creates textural contrast that makes these far more interesting than ordinary salmon cakes. Best of all, they're make-ahead friendly and reheat beautifully, making them perfect for meal prep or back-to-school season.

Ingredients

For the Nuggets

• 2 (5oz) cans Wild Planet Wild Pink Salmon

  6 cans ∙ $42.50 12 cans ∙ $76.50 24 cans ∙ $144.50 48 cans ∙ $255 Add To Cart

• 1 Egg

• ⅓ cup Grated Parmesan

• 1 Tbsp Dijon Mustard

• 2 Tbsp Flour

• ½ tsp Granulated Garlic

• ½ tsp Paprika

• Sea Salt and Black Pepper to taste

• 1 cup Panko Breadcrumbs

• Sprinkle of Garlic Powder (for coating)

• Sprinkle of Paprika (for coating)

• Sprinkle of Sea Salt (for coating)

• Avocado Oil Spray for cooking

For the Lemon Dill Dip

• ½ cup Plain Greek Yogurt

• ½ small Lemon, juiced (or less to taste)

• ½ Tbsp Dried Dill

• Drizzle of Olive Oil

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Directions

1. Preheat oven to 375°F

2. Line baking sheet with parchment paper

3. In a bowl, combine salmon, egg, parmesan cheese, Dijon mustard, flour, granulated garlic, paprika, sea salt, and black pepper

4. Mix until well combined

5. Portion mixture into 1-inch balls

6. Flatten each ball into a small patty as you portion

7. In separate bowl, combine panko breadcrumbs with sprinkle of garlic powder, paprika, and sea salt

8. Coat each patty in seasoned breadcrumbs, pressing gently to adhere

9. Place coated patties on prepared baking sheet

10. Spray each nugget generously with avocado oil spray

11. Bake for 25-30 minutes until golden brown and crispy

For the Lemon Dill Dip

1. In small bowl, combine Greek yogurt, lemon juice, and dried dill

2. Drizzle with olive oil

3. Stir to combine

To Serve

1. Serve warm nuggets with lemon dill dip or favorite dipping sauce

2. For bento boxes, portion nuggets with fresh fruit and cucumber slices

Storage & Reheating

1. Store in refrigerator for up to 3 days or freeze for up to 2 months

2. Reheat in oven at 375°F for 10-12 minutes

3. Reheat in air fryer at 375°F for 8-10 minutes

4. Reheat in microwave for 1-2 minutes (nuggets will be less crispy)

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