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Ingredients
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Salmon Nuggets
Crispy Fries
Dipping Sauce (optional)
Method
Salmon Nuggets
Prepare station
Pat the fully cooked salmon cubes dry with paper towels. If cubes are large, cut into bite-size nugget pieces (about 1 to 1.5 inches). Set up a breading station with three shallow bowls: one with flour mixed with 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp paprika, and cayenne if using; one with beaten eggs combined with buttermilk; and one with cornmeal or panko alone.
Coat nuggets
Working in batches, dredge each salmon cube first in the seasoned flour (shake off excess), then dip into the egg-buttermilk mixture, then press into the cornmeal/panko so pieces are evenly coated. Place coated nuggets on a wire rack or tray while you finish breading the rest.
Cook - shallow fry method
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (approx. 350°F if using a thermometer). Add nuggets in a single layer without crowding. Fry 2–3 minutes per side until golden brown and heated through (since salmon is pre-cooked, focus on crisping exterior and warming to 145°F). Transfer cooked nuggets to a paper towel–lined plate and keep warm in a low oven (200°F) while finishing remaining batches.
Cook - air fryer or oven alternative
For air fryer: preheat to 400°F. Lightly spray nuggets with oil and arrange in a single layer. Air fry 6–8 minutes, flipping halfway, until crisp and warmed through. For oven: preheat to 425°F, place nuggets on a lightly oiled baking sheet, spray tops with oil, and bake 12–15 minutes, turning once, until crisp.
Finish
Squeeze lemon over the nuggets just before serving. Keep warm until plating with fries.
Crispy Fries
If using frozen fries (quick method)
Follow package directions for oven or air fryer crisping. For oven: preheat to 425°F, toss frozen fries with 2 tbs oil, spread in a single layer, season with 1 tsp salt and 1/4 tsp pepper (plus optional garlic powder/paprika), bake 18–25 minutes until golden, flipping halfway. For air fryer: air fry at 400°F for 12–18 minutes, shaking basket and seasoning halfway through.
If using fresh fries (from raw potatoes)
Cut russets into 1/4–3/8 inch sticks. Rinse in cold water, then soak 30 minutes to remove starch. Drain and pat very dry. Toss with 2 tbs oil, spread on baking sheet, season with salt and pepper, and roast at 425°F for 30–35 minutes, turning once, until crisp and golden. Alternatively, deep-fry in oil heated to 325°F for 3–4 minutes (blanch), remove and drain, then increase oil to 375°F and fry again 2–3 minutes until crisp. Drain on paper towels and immediately season with salt.
Dipping Sauce (optional)
Mix mayonnaise, Dijon mustard, hot sauce, lemon juice, and a pinch of salt in a small bowl until smooth. Taste and adjust seasoning. Chill briefly or serve immediately alongside nuggets and fries.