Black Pepper Free Coconut Aminos Salmon Jerky
Homemade salmon jerky is one of those snacks that feels almost too good to be true — chewy, savory, and packed with flavor in every strip. Most commercial jerky relies heavily on black pepper as a core seasoning, which makes store-bought options a constant source of frustration when you're trying to avoid it. This version builds its depth from a marinade of coconut aminos, fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon, so the flavor is genuinely complex without a single peppercorn in sight. The honey rounds everything out with just a touch of sweetness that plays beautifully against the tangy apple cider vinegar. A brief freeze before slicing keeps the salmon firm enough to cut into clean, even strips, and the low-and-slow oven method does the rest — no dehydrator required. The result is jerky that flexes rather than snaps, with a satisfying chew and bold umami from the coconut aminos. It stores well in an airtight container, making it a great option to prep ahead for snacking throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!