Crispy on the outside, moist and tender on the inside, these salmon nuggets are finished off with a sweet chipotle-maple drizzle. These make a great appetizer and are also tasty served over greens. Try and find center-cut salmon filets that are at least 1-inch thick. I usually buy extra salmon, and trim off the thinner outer edges, saving for another use. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray.
Ingredients
- 0.33 cups maple syrup
- 0.25 teaspoons ground dried chipotle pepper
- 1 pinch sea salt
- 1.5 cups butter- and garlic-flavored croutons
- 1 large egg
- 1 , 1 pound
- cooking spray
Instructions
-
1
Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
-
2
Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl.
-
3
Preheat the air fryer to 390 degrees F (200 degrees C).
-
4
Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture, letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray.
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5
Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary.
-
6
Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces, spray lightly with oil, and cook until salmon is cooked throughout, 3 to 4 more minutes. Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.
Nutrition Facts
Per serving
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