Capsaicin Free Coconut Aminos Salmon Jerky
Homemade salmon jerky is one of those snacks that feels almost too good to be true — chewy, savory, and deeply satisfying in a way that store-bought versions rarely manage. Most commercial jerky relies on chili powder, cayenne, or hot sauce for its signature kick, which makes it a minefield for anyone avoiding capsaicin. This version builds bold, complex flavor through a marinade of coconut aminos, apple cider vinegar, fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon, so you get real depth without a single pepper in sight. The honey rounds everything out with just enough sweetness to balance the umami from the coconut aminos. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every strip dries consistently. Chilling the salmon before slicing is a small but brilliant trick that makes clean, uniform cuts genuinely easy. Once cooled, the jerky keeps beautifully in an airtight container, making it a fantastic make-ahead snack for the week.
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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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