Emulsifier Free Coconut Aminos Salmon Jerky
Savory, a little sweet, and deeply satisfying, this salmon jerky is the kind of snack that disappears fast once it hits the counter. The marinade leans on coconut aminos instead of conventional soy sauce, which means you get that rich, umami-forward depth without any of the additives or emulsifiers that sneak into so many store-bought sauces and seasoning blends. Fresh ginger, minced garlic, turmeric, and a whisper of Ceylon cinnamon give each strip a warm, complex flavor that feels anything but basic. A touch of honey rounds everything out and helps the marinade cling beautifully to the fish during the long, low oven dry. The technique is straightforward — a quick freeze for easier slicing, a two-hour marinade, and a slow oven session on a wire rack — and the result is jerky that flexes rather than snaps, with a firm, chewy texture that holds up well for snacking on the go. Every ingredient here is clean and whole, so you know exactly what you're eating without having to decode a label.
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!