In a shallow bowl, combine the crushed pork rinds and seasonings. In another bowl, whisk the eggs until frothy.
Remove the skin from the salmon fillet and cut into 1½ to 2 inch cubes.
Dip each salmon cube into the egg wash, allowing excess to drip off. Then coat thoroughly with the pork rind mixture, pressing gently to help the coating adhere.
Heat a skillet over medium heat and add the tallow or cooking oil. Once hot, carefully add the coated salmon bites. Fry for 3-4 minutes per side, or until golden brown and crispy on all sides.
Remove from heat and serve immediately while hot and crispy.