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 minutes mins
Cook Time10 minutes mins
Total Time20 minutes 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.
- 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