• If your salmon fillets have the skin on, carefully remove it. This video How To De-Skin A Fish Fillet is a very good demonstration! Don't copy me because I cut toward myself in the video. I fry my skins in olive oil for a crispy salad garnish.
• Cut your fillets into chunks. I like to go big (I cut mine into 3 if they are small fillets) bigger nuggets are more juicy nuggets… too small and I think they start to dry.
  
• Season your Panko. I added the zest of 1.5 lemons and 3tbsp of oregano to the Panko with a few grinds of cracked black pepper (I don’t add salt as I am cooking for small children but you can) mix this bowl so the flavours are evenly distributed.
• Create your conveyor – in your first dish add the flour, then add and beat the eggs in the second dish, finally add your Panko to the third dish. At the end of your conveyor have a baking tray/roasting tin ready for the finished nugget to sit on.
  

Breading your fish

• With one hand take a piece of fish and roll it in the flour covering all the edges. Give it a little shake so all the excess falls away.
• Still using the same hand drop the fish in the egg wash.
• Now using your other hand roll the fish through the egg coating all sides and let the excess drop back into the bowl.
• Still using that hand take the fish and roll it generously through the Panko crumbs. You want the fish to be really well covered.
• Pop the nugget on the baking tray/roasting tin.
• Once you have finished all the nuggets, separate the ones you want to cook and eat now from the ones you plan to freeze.

Freezing

• I portion them up in take away boxes and I don’t overcrowd a box. You don’t want them touching or you will end up with them all frozen together. I love being able to take out the exact amount I need and put the rest back. Always label and date the box when freezing… I have never frozen them for longer than a month – they haven’t lasted that long in this house.

Cooking your nuggets

• Place your nuggets on a baking tray, drizzle with olive oil and cook until you are happy that the crumb in golden and that the fish is cooked thoroughly. If you are unsure, always check the biggest one before you serve them!
  
• In my oven, these cook from fresh within 20 minutes at 180ºC (fan) 356ºF gas mark 4. I usually turn the oven to 200ºC for the last 10 mins. But it varies every time based on the size of the nuggets so I always check them before serving.
• When I cook pre-made salmon nuggets I add 10 mins to the cooking time and I always check they are cooked thoroughly.