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
- maple syrup: 0.33333 cup
- ground dried chipotle pepper: 0.25 tsp
- pinch sea salt: 1 piece
- ½ cups butter- and garlic-flavored croutons: 1 piece
- egg: 1 piece
- skinless, center-cut salmon fillet, cut into 1 1/2-inch chunks: 1 piece (1 pound)
- cooking spray:
Metric Conversion
Stages of cooking
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Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
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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.
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Preheat the air fryer to 390 degrees F (200 degrees C).
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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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Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary.
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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.
