Crispy Baked Salmon Nuggets

1 cup panko
1 tbsp SIDS PEPPER & GARLIC OIL
½ tsp garlic powder or 3 cloves minced garlic
½ tsp dried thyme
500 g skinless salmon fillet
SIDS SALT & PEPPER to taste
¼ cup all-purpose flour
1 large egg
DIPPING SAUCE:--
Tartar Sauce
Tuimato Sauce
¼ tsp SIDS CRAZY SALT

Adjust an oven rack to the middle position and preheat the oven to 200°C. For a convection oven, reduce cooking temperature by 15ºC. Line a rimmed baking tray with baking paper.
Combine the panko, oil, garlic powder, and dried thyme in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish to cool.
Cut the fillet of salmon into blocks of 5 cm width, then cut diagonally about 1 cm slices. Sprinkle SIDS SALT & PEPPER on both sides of the salmon.
In a shallow dish, add flour and in another shallow dish, whisk the egg. Dredge each salmon piece in the flour to coat completely, pat off the excess flour. Then dip into the egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the salmon.
Place the salmon pieces on the baking sheet. Bake at 200°C until the salmon is just cooked through, about 15-20 minutes. (check at 15 minutes) Serve with Tuimato Sauce or tartar sauce mixed with SIDS CRAZY SALT.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in a freezer for a month.