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Cut the salmon into bite-sized nuggets. Add flour, whisked eggs, and panko breadcrumbs to three separate small bowls. Add the blackening seasoning to the bowl with the panko and stir to combine.
Dip each salmon piece into the flour, then the egg, then the panko. Place the breaded pieces on a plate or tray.
Add about a quarter-inch of oil to a medium-sized pan (you want enough for your salmon to be about half-submerged) and heat it over medium-high heat to at least 350°F. Once the oil is hot, place the breaded salmon nuggets in the pan.
Let the salmon cook, undisturbed for 3 minutes, or until golden-brown on the bottom. Then use tongs to flip the nuggets, and cook for another 2-3 minutes, or until golden-brown on the other side. The remove the nuggets from the pan and place them on a plate covered with a couple of layers of paper towels.
If desired, make the creamy feta basil dipping sauce. Add basil, olive oil, garlic, lemon juice, mayonnaise, feta, salt, and pepper to a food processor and blend until smooth. Serve with the salmon nuggets immediately.