Prep 10 min  | Cook 10 Mins  | Serves 12-14 bites

Recipe By: Em Swanston / @emsswanston


  • 1 cup canned salmon, drained and firmly packed
  • 2 eggs
  • 1 tsp Gevity Rx Natural Bone Broth Body Glue
  • 3 tbsp coconut flour
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 knob of freshly grated ginger
  • 2 tbsp coriander/cilantro - roughly chopped
  • 1 small chili - chopped
  • 1 tsp GF fish sauce
  • A squeeze of lime juice
  • Salt & Pepper to taste


  • 2 tbsp sesame seeds
  • 1 tbsp  hemp seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp pepitas (pumpkin seeds)


  1. Pre-heat oven to 175'C/350'F
  2. Line a baking sheet with baking paper and set aside
  3. Place salmon, eggs, bone broth concentrate, coconut flour, fish sauce, spices & seasonings into a small bowl and stir until well combined
  4. Allow to sit for a minute or two so the coconut flour can do its binding
  5. Place all seeds for coating into a small, shallow dish and stir to combine. Set aside
  6. Take approximately 1 tablespoon of salmon mixture and roll it into a ball
  7. Gently press each salmon bite into the prepared seed mix, place on to your prepared baking dish
  8. Repeat until all mixture has been used
  9. Bake for 8-10 minutes until the seeds are fragrant, lightly toasted and your salmon bites are cooked through


  • Pro tip - use a small/mini cookie scoop if you have one if not, having slightly damp hands helps them roll more easily.