Reduction of oil uptake in battered and breaded products is one of the critical aspects to obtain a safe and good quality product. In this study, combined effects of light salting (8, 10 %) and microwaving (180 °C, for 30, 60 and 90 s) pre-treatments on physical parameters and oil uptake in rainbow trout nuggets were investigated. Based on results, highest moisture content was observed in control (p˂0.05) group. Moreover, the treatment with 10% light salting and 30 s pre-drying in 180 °C resulted in lowest oil uptake (p˂0.05). No significant differences was observed on the product yield, adhesion of coating, water holding capacity and sensory properties among the treatments. In comparison with control group, all treatments demonstrated lower levels of color indices as well as lower percentage of oil uptake (p˂0.05). As a result, treating the product with 10% light salting and pre-drying in microwave at 180 °C for 30 s is recommended for the reduction of oil uptake in rainbow trout nuggets.