Deep Fried Salmon Nuggets Recipe

Ingredients

• 2 lb Salmon Fillet (skin removed, cut into ½‑1 inch cubes)
• 1 tsp Kosher Salt (for seasoning salmon)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Spicy Brown Mustard (binder for coating; any mustard works)
• 0.33 cup Yellow Cornmeal (fine cornmeal for coating)
• 0.33 cup All-Purpose Flour (for coating)
• 1 tsp Garlic Powder (seasoning)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 tsp Dried Thyme (herb)
• 0.5 tsp Cayenne Pepper (optional for heat)
• 2 qt Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 piece Lemon (cut into wedges for serving)
• 2 tbsp Horseradish Sauce (optional dipping sauce)

Instructions

1. Thaw Salmon

   Remove frozen salmon from the freezer, place it in a sealed bag or bowl, and let it thaw in the refrigerator or under cold running water until fully defrosted.

   Time: PT30M

2. Cut Salmon into Bite‑Size Pieces

   Pat the salmon dry, then using a chef’s knife cut it into uniform cubes about ½‑1 inch on each side.

   Time: PT10M

3. Season Salmon

   Place the salmon cubes in a bowl, sprinkle with 1 tsp kosher salt and ½ tsp black pepper, and toss to coat evenly.

   Time: PT5M

4. Apply Mustard Binder

   Add 1 tsp spicy brown mustard to the seasoned salmon and gently mix until each piece has a thin mustard film.

   Time: PT5M

5. Make Coating Mix

   In a large Ziploc bag combine 1/3 cup yellow cornmeal, 1/3 cup all‑purpose flour, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp dried thyme, 1 tsp smoked paprika, and ½ tsp cayenne pepper. Seal and shake until fully blended.

   Time: PT5M

6. Coat Salmon with Batter

   Working in batches, add a handful of salmon pieces to the bag, seal, and shake until each piece is lightly coated. Transfer coated pieces to a plate and repeat until all are coated.

   Time: PT10M

7. Heat Oil to 350°F

   Fill the deep‑fry pan with oil to about 2‑3 inches deep. Heat over medium‑high until a thermometer reads 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

8. Fry Salmon Nuggets – Batch 1

   Carefully lower 10‑12 coated pieces into the hot oil, avoiding crowding. Fry 3‑5 minutes, turning once, until golden brown and crisp.

   Time: PT5M

   Temperature: 350°F

9. Drain and Keep Crispy

   Using a slotted spoon, lift the nuggets onto a wire rack set over a baking sheet to drain excess oil.

   Time: PT1M

10. Fry Remaining Batches

    Repeat steps 8‑9 with the remaining coated salmon, maintaining the oil temperature between batches.

    Time: PT8M

    Temperature: 350°F

11. Garnish and Serve

    Arrange the fried salmon bites on a serving platter, sprinkle with chopped fresh parsley, add lemon wedges, and serve with horseradish or your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

45g

Carbohydrates

5g

Fat

27g

Fiber

1g