Clean and cut salmon into bite size chunks. In a bowl, season salmon with garlic powder, onion powder, white pepper and kosher salt.
In a medium size bowl, combine flour, smoked paprika, garlic powder, black pepper and club soda. Mix until combined. batter should be somewhat thick. Similar to pancake consistency.
In a shallow dish, combine panko bread crumbs and coconut flakes.
In a pan, heat up grapeseed oil make sure your oil is not too hot. low-medium heat is good. You don't want the bread crumb mixture to burn.
Dip salmon into the wet batter, then into the panko/coconut mixture. Press the coating in well then fry on all 4 sides until golden brown and crispy
Remove from the oil and add to a cooling rack or parchment paper to let excess oil drain.
In a small sauce pan, add sweet chili sauce and bring to a low simmer. Add in garlic and ginger paste. mix well then squeeze in lemon juice. Mix well allow to cool before serving.
Serve with white jasmine rice and your favorite veggie and drizzle sweet chili sauce on top