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In this research, the combined effects of 8 and 10 percent light salting (by weight) and microwave pre-drying procedure at temperature of 180°C in 30, 60 and 90 seconds on the quality of rainbow trout nuggets were examined. Overall 7 treatments were consists of control treatment (battered and breaded fillets - without light salting and pre-dryin), A8 (8% light salted fillets, pre-dried 30 minutes, battered and breaded), A10 (10% light salted fillets, pre-dried 30 minutes, battered and breaded), B8 (8% light salted fillets, pre-dried 60 minutes, battered and breaded), B10 (10% light salted fillets, pre-dried 60 minutes, battered and breaded), C8 (8% light salted fillets, pre-dried 90 minutes, battered and breaded), C10 (10% light salted fillets, pre-dried 90 minutes, battered and breaded). Different treatments showed significant differences in moisture and fat contents. Consequently, the highest moisture content was observed in …