Breastfeeding Friendly Coconut Aminos Salmon Jerky
Snacking while nursing can feel like a constant scramble for something that's actually nourishing, and this savory salmon jerky delivers serious protein and omega-3s in a form you can grab with one hand. The marinade leans on coconut aminos instead of soy sauce, which keeps things gentle and naturally lower in sodium — a smart swap when you're mindful of what you're putting into your body every day. Fresh ginger and garlic bring warmth and depth, while a touch of honey and Ceylon cinnamon round out the flavor without any artificial additives or preservatives to second-guess. Turmeric adds a subtle earthiness and a gorgeous golden hue to each strip. The slow, low oven method does all the heavy lifting, pulling moisture out gradually so the salmon turns chewy and satisfying rather than tough or dry. Once cooled, the jerky stores beautifully in an airtight container, so you can make a batch ahead and have a ready-to-eat, wholesome snack waiting for you through the busiest feeding stretches of the day.
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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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