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Crispy Salmon Nuggets

These Crispy Salmon Nuggets are a quick and easy mid-week recipe, served with a spiced and tangy dipping sauce. They are also gluten-free and dairy-free.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 528kcal


  • 3 tablespoons olive oil
  • 600 g salmon filleted, de-skinned and diced
  • 80 g white rice flour
  • 30 g tapioca flour
  • 1 teaspoon onion granules
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon powder *see notes
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ¼ black pepper

Dipping Sauce

  • 90 g coconut yoghurt or natural dairy yoghurt
  • 60 g mayonnaise
  • Juice ½ lemon
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt


  • Pour the olive oil in a large flat-bottomed saucepan or cast iron pan and turn to a medium-low heat.
  • Whisk together the rice flour and tapioca flour with the onion powder, garlic powder, lemon powder, paprika, coriander, salt and pepper and sprinkle evenly into a bowl.
  • Roll the salmon pieces in the seasoned flour mix until well coated and then place each piece carefully in the hot oil.
  • Cook for 3 minutes until the underside of the nuggets are golden. Gently turn each nugget over with a pair of tongs and cook for a couple of minutes on that side until golden too.
  • Remove the salmon from the pan and place on kitchen towel to absorb the excess oil.
  • If you are cooking your nuggets in batches add a little more oil in between the batches so they are not cooking in a dry pan.
  • Delicious served with this dipping sauce and a lovely green salad.

Dipping Sauce

  • Mix all of the ingredients together and serve in a small bowl to dip the nuggets into.


  • Recipe for lemon powder is here but 1 tablespoon lemon zest is absolutely fine to use as well. Lemon zest clumps a bit in the flour which is why I prefer using the powder.
  • Cut the salmon into uniformly sized pieces for even cooking.
  • Add heat - If you’re not serving to children then you can add ¼ teaspoon cayenne powder to the salmon nugget seasoning and 2 teaspoons hot sauce to the dipping sauce.
  • Bring the oil to the right temperature (hot but not smoking) before you add the salmon.
  • Don’t overcrowd the pan. Cook the salmon in batches if you need to.
  • Remove the salmon onto kitchen paper to absorb the excess oil.


Calories: 528kcal | Carbohydrates: 25g | Protein: 32g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 609mg | Potassium: 785mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg