Barley Free Coconut Aminos Salmon Jerky
Chewy, savory, and packed with bold umami flavor, this salmon jerky is a seriously satisfying snack that punches way above its weight. The secret is coconut aminos — a naturally brewed condiment made from coconut sap that delivers that deep, soy-sauce-like richness without any grain in the picture, making it a smart swap for anyone navigating barley or other gluten-adjacent ingredients hiding in traditional soy sauce. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity, while a touch of honey rounds everything out with just enough sweetness. The low-and-slow oven method does all the heavy lifting, gently drying the marinated strips over a few hours until they reach that perfect flex-without-snap texture. Chilling the salmon before slicing is a small but brilliant trick that makes clean, even cuts effortless. Once cooled, the jerky stores beautifully in an airtight container, so you can batch it out and have a protein-rich snack ready to grab all week long.
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Learn more →Ingredients
4 servings
- 1 ½ lb salmon fillet, skin removed
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Place the salmon fillet in the freezer for 20–30 minutes, until it is firm but not frozen solid — this makes slicing much easier.
- 2
While the salmon chills, whisk together the coconut aminos, apple cider vinegar, ginger, garlic, turmeric, Ceylon cinnamon, salt, and honey in a mixing bowl until the honey is fully dissolved.
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