Now that we have our ingredients ready, let’s dive into the cooking process. Here’s how to bring these salmon nuggets to life:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine the panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
3. Place the flour in another shallow dish, and the beaten eggs in a third dish.
4. Dip each salmon cube into the flour, shaking off any excess, then into the eggs, and finally coat with the panko mixture.
5. Arrange the coated salmon pieces on the prepared baking sheet, ensuring they are evenly spaced.
6. Drizzle the nuggets with olive oil to help them crisp up in the oven.
7. Bake for 15-18 minutes, or until the nuggets are golden brown and the salmon is cooked through.
8. While the salmon is baking, prepare the glaze by combining honey, soy sauce, sriracha, and lime juice in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
9. Once the salmon nuggets are done, remove them from the oven and brush generously with the glaze.
10. Serve immediately while warm and crispy.

My tip for extra crispiness: make sure not to crowd the pan, allowing the hot air to circulate evenly around each nugget.