BHA & BHT Free Coconut Aminos Salmon Jerky
Homemade salmon jerky hits differently when every ingredient is something you actually recognize and trust. Store-bought jerky — even the "natural" varieties — often sneaks in synthetic preservatives like BHA and BHT to extend shelf life, which makes it a frustrating snack aisle gamble. This version skips all of that entirely, leaning on coconut aminos, apple cider vinegar, fresh ginger, garlic, and a touch of honey to build deep, savory flavor the old-fashioned way. The marinade is punchy and aromatic, with warm notes from ground turmeric and Ceylon cinnamon that make each strip taste genuinely complex. A low-and-slow oven dry at 175°F does all the heavy lifting, coaxing the salmon into chewy, satisfying strips without any chemical shortcuts. The brief freezer trick before slicing is a small step that makes a real difference — clean, even cuts mean the jerky dries uniformly and looks as good as it tastes. Once cooled and tucked into an airtight container, you've got a high-protein snack you can feel completely confident about.
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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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