Gluten-Free Oven Baked Salmon Nuggets
This salmon nugget recipe is so easy, really yummy and bakes in the oven, not to mention it's gluten-free too! I make them often for my kids.
Why This Recipe Works
- A homemade alternative to fish finger
- 3 Ingredients (gluten-free)
- Easy to bake in the oven.
Ingredients you will need
To make my salmon nuggets you will only need 3 ingredients. Salmon fillet, your favourite mayonnaise, and ground almond/almond meal.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used macro Australian Almond Meal from their range to make these nuggets.
Ingredient Substitutes
- Salmon: This salmon recipe will work with any firm fish or skinless boneless chicken.
- Mayonnaise: This recipe will work with any mayonnaise including vegan/egg free mayo.
How to Make Salmon Nuggets
Below are illustrated step-by-step instructions to make my salmon nugget, if you prefer just written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180 degrees celsius or 360 F.
Step two: De-bone the salmon fillet and remove the skin
Step three: Cut the salmon fillet into bite size chunks.
Step four: Place the salmon in a bowl and add the mayonnaise. Roll the salmon pieces around in the mayo until they are well coated.
Step five: Place the ground almond or almond meal in a second bowl, roll the salmon pieces in the ground almond so they are completely coated
Step six: Place the nuggets on a baking paper lined tray
Step seven: Bake at 180 degrees Celsius for 10 minutes, use tongs to turn the salmon nuggets over, They should be browning on the side sitting on the baking paper.
Step eight: Bake for a further 5 minutes, allow to cool a little, as the coating stays on better when they have cooled a little. Serve
Top Tips
Here is how you can make this recipe perfectly every time!
- Use your favourite mayonnaise, if you are making this for a young child take a quick look at the sodium content of the mayo you typically buy most are ok, particularly as you only use a small amount. If you would prefer to make your own mayonnaise check out my 60 second mayonnaise recipe.
- I like serving these with steamed edamame beans, rice and other green veggies, but you can serve them however you like
- Don't panic too much about the measurements for the mayo and ground almond, you just want to make sure the salmon bites are well coated
- Adding a good dollop of wholegrain mustard or garlic powder to the mayo brings a great flavour to this recipe, I prefer it but my kids like it sans mustard!
- Try making this recipe in your air fryer
FAQs
From an ingredient perspective a small amount of mayonnaise is ok from 6 months of age. If your baby has a known egg allergy be sure to look for an egg free mayonnaise.
There is no reason to delay the introduction of fish to your baby's diet. If your baby is at a safe age to start solids then fish can become part of their diet.
Typically most fish finger recipes contain carbohydrates, these salmon nuggets are made with keto-friendly ingredients.
Typically most fish fingers are made with gluten containing cereals, these salmon nuggets are made with gluten-free ingredients.
Babies and toddlers, and big kids for that matter love foods they can pick up, I have a good selection of finger food recipes. Some of the most popular are my beef rissoles, chicken meatballs, porridge fingers, Tuna Pasta and egg waffles.
If you are after a more traditional salmon nugget recipe that doesn't require ground almonds or mayonnaise this nugget recipe by My Fussy Eater is yummy.
Gluten-Free Salmon Nuggets
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Ingredients
- 200 g salmon fillet
- 2 tablespoon mayonnaise 30 ml
- ¼ Cup ground almond or almond meal 63 ml
Instructions
- Preheat the oven to 180 degrees celsius (360 F)
- De-bone the salmon fillet and remove skin.
- Cut the salmon into bite-sized chunks
- Place the salmon pieces into a bowl and add the mayonnaise. Roll the salmon pieces around in the mayo until they are well coated
- Place the ground almond or almond meal in a second bowl, roll the salmon pieces in the ground almond so they are completely coated
- Place the bites on a baking paper lined tray
- Bake at 180 degrees Celsius for 10 minutes. The nuggets eill be browing on the side sitting on the baking paper. Use tongs to turn the bites over and bake for a further 5 minutes, allow to cool a little, as the coating stays on better when they have cooled a little, serve
Video
Notes
Tips
- Use your favourite mayonnaise, if you are making this for a young child take a quick look at the sodium content of the mayo you typically buy most are ok, particularly as you only use a small amount. If you would prefer to make your own mayonnaise check out my 60 second mayonnaise recipe.
- I like serving these with steamed edamame beans, rice and other green veggies, but you can serve them however you like
- Don't panic too much about the measurements for the mayo and ground almond, you just want to make sure the salmon bites are well coated
- Adding a good dollop of wholegrain mustard to the mayo brings a great flavour to this recipe, I prefer it but my kids like it sans mustard!
Ingredient Substituions
- Salmon: This recipe will work with any firm fish or skinless boneless chicken.
- Mayonnaise: This recipe will work with any mayonnaise including vegan/egg free mayo.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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Trying these for my granddaughter! Thanks for the recipe!
Noticed a couple of typos in step 7- “nuggets eill be browing”
Thank you i'll correct them
I used breadcrumbs and egg for the coating but these went down a treat with my picky eater who won’t eat salmon.
Really Yum! I've tried it with both salmon and Terikihi and both are delicious. Switched out mayo for vegan mayo to make it allergy friendly, it worked well!