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Crispy Baked Salmon Fish Sticks | PALEO, Whole30

Servings: 6
Calories: 139kcal

Ingredients

  • 1/2 lb salmon sliced into strips
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1 tbsp coconut milk
  • drizzle avocado oil
  • pinch sea salt

Optional dipping sauce: dairy-free ranch, spicy mayo, or marina sauce

Instructions

  • Preheat the oven to 450ºF.  Line a baking sheet with parchment paper.
  • In a medium bowl (large enough to fit the pieces of salmon), combine the almond flour, coconut flour, nutritional yeast, salt, and pepper.  In a separate bowl, whisk the egg with coconut milk.
  • Dip the pieces of salmon first into the egg, followed by the flour mixture.  Press the mixture into the fish to form a coating.
  • Place the breaded salmon pieces onto the baking sheet.  Drizzle lightly with avocado oil.
  • Bake for 12 minutes then broil for an additional 3 minutes to brown the tops.
  • Serve hot, sprinkled with additional sea salt and dipped into your favorite sauce.

Notes

  • I found that I liked the mix of coconut and almond flour best for this recipe, but you could also substitute just almond flour in place of the coconut.
  • Nutritional yeast adds a savory, almost cheesy flavor and is so delicious in this recipe!  If you don't have it, you can replace with an additional 1/3 cup of almond flour.