Carrageenan Free Coconut Aminos Salmon Jerky
Chewy, savory, and packed with bold umami flavor, this salmon jerky is a seriously satisfying snack that holds its own against anything you'd find in a specialty store. The marinade leans on coconut aminos instead of conventional soy sauce, which means you sidestep the additives and thickeners — including carrageenan — that often sneak into bottled sauces and store-bought jerky products. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon give every strip a warm, layered depth that feels almost exotic for something you made in your own oven. A touch of honey rounds out the brine beautifully, balancing the tang of apple cider vinegar without tipping into sweetness. The low-and-slow oven method does all the heavy lifting, coaxing the salmon into that perfect flex-not-snap texture that real jerky fans obsess over. Chilling the fillet before slicing is a small but brilliant trick that makes clean, even cuts genuinely easy. Once cooled and stored in an airtight container, these strips are ready to fuel road trips, gym bags, or just a very good afternoon snack.
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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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