Celery Free Coconut Aminos Salmon Jerky
Homemade salmon jerky is one of those snacks that feels almost too impressive for how straightforward it actually is to pull off. The marinade here is built on coconut aminos, which delivers that deep, savory umami punch you want without any of the soy or hidden additives that make store-bought jerky such a gamble for people navigating food sensitivities. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon give every strip a warm, complex flavor that's genuinely hard to stop eating. The brief freezer step before slicing is a small trick that makes a real difference — firm salmon cuts cleanly and evenly, which means consistent drying and a better final texture. Low-and-slow oven drying does all the heavy lifting, coaxing the strips into that satisfying chewy-but-tender bite that good jerky is all about. A touch of honey rounds out the marinade just enough to balance the tang from the apple cider vinegar without tipping into sweet territory. Once cooled and packed into an airtight container, these strips make an excellent high-protein snack you can feel genuinely good about reaching for.
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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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