Crispy Salmon Nuggets
1 cup panko
1 Tbsp. olive oil
½ tsp. garlic powder or 3 clove garlic, minced
½ tsp. dried thyme or any herbs of your choice
1 lb. skinless salmon fillet
Freshly ground black pepper
¼ cup all-purpose flour
Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Combine the panko, olive oil, garlic powder, and dried thyme in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
Cut the fillet of salmon into blocks of 2 inch width, then cut diagonally about ½ inch slices. Sprinkle salt and pepper on both sides of the salmon.
In a shallow dish, add flour and in another shallow dish, whisk the egg. Dredge each salmon piece in the flour to coat completely, pat off the excess flour. Then dip into the egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the salmon.
Place the salmon pieces on the prepared baking sheet. Bake until the salmon is just cooked through, about 20-25 minutes.