Prepare your breading station: in one bowl, mix the panko breadcrumbs with garlic powder, onion powder, smoked paprika, salt, and pepper.

In a separate bowl, place the flour.

In a third bowl, whisk the eggs until frothy.

Coat each piece of salmon in flour, then dip it into the egg mixture, and finally roll it in the seasoned panko.

Heat vegetable oil in a large skillet over medium heat.

Add the salmon nuggets in batches, frying for about 2-3 minutes per side until golden brown and crispy.

Transfer the nuggets to a plate lined with paper towels to absorb excess oil.

For the dip, combine Greek yogurt, whole grain mustard, maple syrup, lemon juice, and dill in a small bowl, mixing until smooth.

Serve the salmon nuggets warm alongside the zesty dip.