For the coating, you'll need three bowls. In one large bowl, combine the almond meal, garlic powder, and dried thyme.
In a second shallow bowl, add the chickpea flour.
In a third bowl, add the beaten eggs.
Make sure the skin has been removed from the fish. Then, cut the fillet of salmon into 2-inch wide by 3-inch long slices to make the sticks.
Season the salmon sticks with the sea salt and pepper.
Dredge each salmon piece in the chickpea flour to coat completely. Then, dip into the egg, followed by the almond meal mixture. It is helpful to use one hand for the wet dipping and one hand for the dry dipping so your fingers don't also get coated.
While the fish is baking, prepare the fish stick dipping sauce by combining all the ingredients in a large mixing bowl and stirring together.
Nutritional information does not include dipping sauce.