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Pan-Seared Salmon Nuggets with Blackberry Dipping Sauce Recipe

Contributors: Kaleigh McMordie, MCN, RDN

Published: June 21, 2021

Salmon nuggets and blackberry dipping sauce on a white dish that's atop a blue and white placemat.
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Michelle Wilkinson

Salmon nuggets are seared to crispy perfection and served with a sweet and savory blackberry dipping sauce.

Prep Time: 10 minutes
Cooking Time: 20 minutes


1½ cups frozen blackberries
3 tablespoons (45 milliliters) low-sodium soy sauce
3 tablespoons (45 milliliters) honey
4 teaspoons (20 milliliters) rice vinegar
1 teaspoon fresh ginger, grated
1 whole star anise
¼ teaspoon chili flakes (more to taste)
1 pound salmon, skin removed
½ teaspoon fine sea salt
½ teaspoon black pepper
2 teaspoons (10 milliliters) avocado oil


Before you begin: Wash your hands. 

  1. Combine blackberries, soy sauce, honey, rice vinegar, ginger, star anise and chili flakes in a saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally and smashing the blackberries with a spatula.
  2. Cut salmon into one-inch pieces and season with salt and pepper. Place a large nonstick skillet over medium-high heat, add oil to the pan and swirl to coat.
  3. Add salmon in a single layer and sear for 1 to 2 minutes per side until all sides are golden and crispy and cooked to a minimum internal temperature of 145°F (62°C). Cook in two batches, if necessary, to avoid crowding the pan.
  4. Remove the blackberry mixture from heat and pour through a fine mesh strainer into a bowl. Use a spatula to press the sauce through. Discard the seeds.
  5. Serve salmon nuggets with dipping sauce on the side.

Nutrition Information

Serves 4
Serving Size: 3 ounces salmon (about 6 nuggets), plus 1½ tablespoons (25 milliliters) sauce (120 grams)

Calories: 325 calories; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 83mg; Sodium: 659mg; Carbohydrate: 19g; Fiber: 3g; Sugar: 15g; Protein: 27g; Potassium: N/A; Phosphorus: N/A. 

This recipe originally appeared in Food & Nutrition Magazine®, published by the Academy of Nutrition and Dietetics.

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