Paleo Salmon Tempura
Elevate your seafood game with this irresistible Paleo Salmon Tempura recipe, a gluten-free twist on the classic Japanese dish. Featuring fresh salmon filets coated in a crispy, golden batter made from almond flour, coconut flour, and tapioca starch, this dish is fried to perfection in healthy coconut oil for a light yet satisfying crunch. With the added zing of club soda and a touch of baking soda for that airy tempura texture, this paleo-friendly creation delivers all the indulgence without compromising dietary goals. Quick to prepare in just 30 minutes, this dish is perfect for cozy dinners or impressive appetizers. Serve with a squeeze of fresh lemon for a bright, citrusy finish that complements the rich salmon and delicate batter. Gluten-free, dairy-free, and mouthwateringly delicious—this Paleo Salmon Tempura is a dish you'll come back to time and time again!
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Recipe Information
Ingredients
- 1 lb salmon filet
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup tapioca starch
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 cup club soda
- 1 large egg
- 2 cups coconut oil
- 1 optional lemon wedge
Instructions
Begin by preparing the salmon. Pat the salmon filets dry with a paper towel, then cut them into evenly sized strips, about 1 inch wide.
In a medium bowl, mix together the almond flour, coconut flour, tapioca starch, baking soda, and sea salt.
In a separate small bowl, lightly beat the egg, then add it to the flour mixture, stirring gently to combine.
Gradually add the club soda to the flour and egg mixture, stirring until a smooth, thick batter forms. The batter should be thick enough to cling to the salmon strips.
Heat the coconut oil in a deep saucepan or skillet over medium-high heat until it reaches 350°F (175°C).
While the oil is heating, dip each salmon strip into the batter, allowing any excess to drip off.
Carefully place each battered strip into the hot oil, frying in batches to avoid overcrowding. Cook each side for about 2-3 minutes, or until the tempura is golden brown and crispy.
Use a slotted spoon to remove the salmon tempura from the oil, draining any excess oil on a plate lined with paper towels.
Serve the Paleo salmon tempura hot, with an optional squeeze of fresh lemon juice to enhance the flavors.
Nutrition Facts
Calories |
5784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.6 g | 662% | |
| Saturated Fat | 383.7 g | 1918% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 8.7 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 43.3 mcg | 217% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2405 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
