Baked Salmon Nuggets with Dairy-Free Spinach Dip
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4 servings (20 nuggets + 1 cup dip)
Salmon Nuggets
  • ½ cup all-purpose flour (gluten-free, if needed)
  • 2 large eggs (see note above for egg-free options)
  • 1½ cups dairy-free panko breadcrumbs (whole wheat or gluten-free)
  • 1¼ pounds skinless salmon fillets, cut into 2-inch pieces
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Oil or cooking spray
Dairy-Free Cashew Spinach Dip
  • ½ cup raw cashews
  • ¼ cup packed baby spinach leaves
  • ¼ cup lemon juice (about 1 large lemon)
  • ¼ cup water
  • 1 tablespoon nutritional yeast
  • 1 garlic clove, coarsely chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
Salmon Nuggets
  1. Preheat your oven to 425°F and line a rimmed baking pan with parchment paper.
  2. Place the flour in a wide, shallow dish. Whisk the eggs in a separate shallow dish. Place the breadcrumbs in a third shallow dish.
  3. Sprinkle the salmon evenly with the ¾ teaspoon salt and pepper.
  4. Working with one salmon piece at a time, dredge the salmon in the flour mixture, shake off excess flour, then dip in the eggs, and then roll in the breadcrumbs to coat. Place the pieces on your prepared baking pan, an inch or so apart.
  5. Spray the nuggets with cooking spray or lightly drizzle with oil.
  6. Bake the salmon nuggets for 10 minutes, or until golden brown, and the internal temperature of the fish reaches 145°F.
Dairy-Free Cashew Spinach Dip
  1. In your food processor or blender, puree the cashews, spinach, lemon juice, water, nutritional yeast, garlic, salt, and crushed red pepper on high until smooth.
  2. Serve the salmon nuggets with the dip and some crudites, if desired.
Nutrition Information
Serving size: ¼ recipe Calories: 466 Fat: 21g Saturated fat: 3g Carbohydrates: 26g Sugar: 2g Sodium: 432mg Fiber: 3g Protein: 42g Cholesterol: 183mg
Recipe by Go Dairy Free at