Disclosure: This post not only helps you to create the best gluten free and soy free salmon fish sticks that you’ve ever popped into your mouth, but it also has Affiliate Links that I earn commissions from (check out the Ingredient List, yo!). This is how I pay for my travels and this blog and my seriously expensive fishing addiction. Thank you for supporting me! I appreciate it.

When you happen to live in Alaska, slayin’ salmon is way of life. This year was my first time I was able to go dip netting or combat fishing on the Kenai River. On my last time out, I fished from 11pm to 7am and four of those hours were in pitch black darkness. The cold waves rolled over me and was I knocked down on my ass a time or two. It was a hard night of fishing and I was completely exhausted, yet completely exhilarated, when I lined these fish up for this pic. I caught 10 red Sockeye Salmon, 2 Silver Salmon, and 1 Pink Salmon. You might not have salmon as fresh as I do, but stick with me and I will show you some pretty tasty ways to cook them up. Here is my recipe for the best gluten free (& soy free) salmon fish sticks from Alaska.

Slayin Salmon on the Kenai River in Alaska!

Want fresh Alaskan Salmon? Who knew they sold it on Amazon? I’m not kidding -> I found a company that harvest salmon at the same place I do! Click here to check it out (let me know how it tastes!)

Ingredients

• 2 cups Gluten Free Oat Flour
• 1/2 cup Dried Chopped Onion
• 1 tbsp Italian Seasonings
• 1 tbsp Garlic Salt
• 1/2 tsp Fresh Cracked Pepper

At the bottom of the recipe is the Weight Watchers breakdown – it is just 6 points per serving!! If you are eating Keto (I am these days, switch out the oat flour for coconut flour and you are good to go. 

Well, this is the easy part – mix all of the above ingredients together in a mixing bowl! Easy peasy!

 

Then grab another bowl and crack a couple eggs in it.

To be honest, cutting up this salmon wasn’t pretty. With it being fresh, I had to debone the filet with pliers and then using a filet knife, cut off the skin. I totally suck at that part! Each salmon stick should be at least half an inch wide. Dip them into the egg wash and then into the coating mixture.

Lay the salmon sticks out on a cookie sheet that has been lined with aluminum foil. It is all about easy cleanup at the end! You will notice that I also coated up any of the odds and end salmon pieces. They made delicious little salmon bites, if I do say so myself!

One thing that is different with gluten free flour is that it doesn’t stick as nicely as wheat flour. That’s ok, the true hero is the salmon and it doesn’t need a ton of breading to make it palatable. Sockeye salmon is delicious without anything at all!

Bake the salmon fish sticks at 375 degrees for 12 minutes. I then broiled them for another 3 minutes to make them nice and golden brown. I have found I need to do that every time I use gluten free flour as it doesn’t brown up like regular flour does.

In the back of the plate is my downright famous calabacitas (recipe up later this week). Then I made homemade mayo to make the tartar sauce. The majority of all mayonnaise on the market has soy. Who knew it was super easy to make in my own kitchen?

I sincerely hope you enjoy my salmon fish sticks! Living with a severe food allergy (soy) is quite difficult and I end up making almost all of my own food. I haven’t shared a lot of my recipes before, but I sure am hoping to change that! Let me know if you try out this recipe and how it works for you.

Oh, and come on up to Alaska in the summer and I will be happy to take you salmon fishing!

Want fresh Alaskan Salmon? Who knew they sold it on Amazon? I’m not kidding -> I found a company that harvest salmon at the same place I do! Click here to check it out (let me know how it tastes!)

Weight Watchers Points:

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