Description
These easy salmon nuggets for toddlers are made with flaked salmon and hidden mashed carrots, rolled in a crunchy oat crumb and cooked in the air fryer in about 10 minutes. No added salt, perfect for baby-led weaning, toddlers and the whole family, and freezer friendly!
Ingredients
Units
Scale
Nugget mix
- 1 lb salmon, cooked and flaked (about 2 cups)
- 1/2 cup cooked, mashed carrot (about 2 medium carrots or 12 to 15 baby carrots)
- 1 egg
- 1/3 cup oat flour (about 1/2 cup rolled oats, blended until fine and powdery)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Zest of 1/2 lemon
Oat crumb coating
- 3/4 cup rolled oats, pulsed into coarse crumbs
- 2 tbsp ground flaxseed
- 2 tbsp grated Parmesan (optional)
- 1/4 tsp smoked paprika
Instructions
- Cook the salmon: Air fry at 390°F for 8 to 10 minutes or bake at 400°F for 12 to 15 minutes. Cool slightly, then flake with a fork, checking for bones and removing the skin.
- Cook the carrots: If using medium carrots, peel and slice them; baby carrots can go in as they are. Steam or boil for 10 to 12 minutes until very soft, then mash until smooth and let cool.
- Make the oat crumb and oat flour: Pulse ¾ cup rolled oats in a blender or food processor a few times until coarse and crumbly. Tip into a shallow bowl and mix in the flaxseed, Parmesan and paprika. Add ½ cup rolled oats to the blender and blend for 30 to 60 seconds until fine like flour. Measure out ⅓ cup.
- Mix: Combine the salmon, carrot, egg, oat flour, garlic powder, onion powder and lemon zest. The mixture should hold together when pressed. If sticky, add more oat flour 1 tbsp at a time.
- Chill: Refrigerate for 15 minutes to firm up.
- Shape and coat: Shape the mixture into nuggets (about 1 tbsp each) and press them into the oat crumb.
- Air fry: Spray lightly with oil and air fry at 390°F for 8 to 10 minutes, flipping halfway, until golden and set.
Notes
- Oats: Use rolled or quick oats, not steel-cut. For gluten-free nuggets, choose certified gluten-free oats.
- Canned salmon: Use 2 cans (6 oz each), drained, and skip step 1.
- For babies: No added salt. Shape into finger-length strips for baby-led weaning or mash for younger babies. Leave out the Parmesan or keep portions modest for babies under 12 months.
- For adults: Season with salt and pepper at the table.
- No air fryer: Bake at 400°F for 12 to 15 minutes, flipping halfway.
- Storage: Refrigerate cooked nuggets in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 3 to 4 minutes.
- Meal prep (freeze before cooking): After step 6, freeze the nuggets on a parchment-lined tray for 1 to 2 hours until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen in the air fryer at 390°F for 10 to 12 minutes, or bake at 400°F for 15 to 18 minutes, flipping halfway.
- Freezing cooked nuggets: Cool completely, flash freeze on a tray, then bag. Reheat from frozen at 375°F for 5 to 7 minutes. Keeps 2 to 3 months.
- Leftover oat flour: Store in a jar for pancakes, muffins or your next batch.
