Step 1

Add enough oil to a Dutch oven (or large, heavy pot) to reach a depth of 2 inches. Set over medium-high heat and heat the oil to 365°F.

Step 2

Meanwhile, in a large bowl, combine the flour, garlic powder, paprika, salt, pepper, baking powder, and baking soda. Whisk until well combined. While stirring, slowly pour in the beer and mix until smooth.

Step 3

Set up a wire rack or paper-towel-lined plate near the stove. Season the salmon all over with salt. Dunk about half of the salmon in the batter, shaking off any excess. Carefully place in the hot oil and cook for 3 to 4 minutes, flipping halfway through, until golden brown, pulling the smaller pieces first as needed. Transfer to the rack or plate, then season again with salt. Repeat with the remaining salmon.

Step 4

Serve hot with the lime wedges for squeezing on top and jalapeño ranch for dipping.

Step 5

Combine all the ingredients in a food processor or blender and blend until combined. Taste and adjust the seasoning if needed. In an airtight container, this keeps well in the fridge for up to 5 days.