Cashew Free Coconut Aminos Salmon Jerky
Savory, chewy, and packed with umami depth, this salmon jerky is the kind of high-protein snack that makes you forget store-bought options ever existed. The marinade leans on coconut aminos for that rich, soy-sauce-like savoriness — completely tree-nut-free and naturally sweet — balanced by apple cider vinegar, fresh ginger, garlic, and a whisper of Ceylon cinnamon for warmth. A touch of honey rounds everything out and helps the strips develop that gorgeous, slightly lacquered finish as they slowly dry in the oven. The technique is straightforward: a quick freeze firms up the salmon for clean slicing, a two-hour marinade builds serious flavor, and a low-and-slow oven dry does the rest. You control the texture by how you cut — with the grain for chew, against it for something more tender — so it's easy to customize to your preference. This is the kind of snack that disappears fast, so making a full batch from the start is always the right call.
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!