Chicken Free Coconut Aminos Salmon Jerky
Salmon jerky is one of those snacks that sounds niche until you try it ā then it becomes the thing you make on repeat. The marinade here is built around coconut aminos, which brings that deep, savory umami punch without any soy, and it's layered with fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon for a flavor profile that's genuinely complex. A touch of honey rounds everything out and helps the strips develop that slightly glossy, caramelized finish as they slowly dry in the oven. The technique of briefly freezing the fillet before slicing is a small but brilliant move ā it makes clean, even cuts so much easier and gives you consistent strips that dry at the same rate. Low and slow at 175Ā°F does all the heavy lifting, turning fresh salmon into chewy, protein-packed jerky that flexes without snapping. It's the kind of snack that travels well, stores beautifully in an airtight container, and disappears fast once people get a taste.
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Learn more āIngredients
4 servings
- 1 Ā½ lb salmon fillet, skin removed
- Ā¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ceylon cinnamon
- Ā½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Place the salmon fillet in the freezer for 20ā30 minutes, until it is firm but not frozen solid ā 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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