Dairy Free Coconut Aminos Salmon Jerky
Chewy, savory, and packed with bold umami flavor, this salmon jerky is the kind of high-protein snack that disappears fast. The marinade leans on coconut aminos instead of soy sauce, which keeps things completely free of dairy while delivering that deep, salty-sweet depth you want in a good jerky. Fresh ginger, minced garlic, turmeric, and a whisper of Ceylon cinnamon give every strip a warm, complex kick that feels anything but basic. A touch of honey rounds out the marinade and helps the salmon caramelize slightly as it slowly dries in the oven at low heat. The brief freezer step before slicing is a small but brilliant move — it firms the fillet just enough to get clean, even strips without any fuss. Cutting with or against the grain lets you dial in the texture exactly how you like it, from pleasantly chewy to more tender bites. Once cooled and stored in an airtight container, these strips make an easy grab-and-go snack that's genuinely satisfying without any of the ingredient label anxiety that comes with store-bought versions.
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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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