Citric Acid Free Coconut Aminos Salmon Jerky
Savory, chewy, and packed with umami depth, this salmon jerky is a seriously satisfying snack that holds its own against anything you'd find in a store. The secret weapon here is coconut aminos, which delivers that rich, soy-sauce-like flavor without the citric acid that sneaks into so many commercial marinades and seasoning blends. Fresh ginger, minced garlic, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity, while a touch of honey rounds everything out beautifully. Apple cider vinegar brings just enough brightness to balance the marinade without tipping into problematic territory for those avoiding citric acid. 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 out perfectly. Cutting the salmon after a quick freeze makes slicing clean and consistent, and you can dial in the texture by going with or against the grain depending on how chewy you like your jerky. Once cooled and stored in 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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