Gelatin Free Coconut Aminos Salmon Jerky
Homemade salmon jerky hits differently than anything you'd grab off a store shelf, and this version brings serious depth of flavor with coconut aminos, fresh ginger, garlic, turmeric, and a whisper of Ceylon cinnamon. Many commercial jerkies — including fish varieties — rely on gelatin-based coatings or additives to achieve their texture, so making your own from scratch is the cleanest way to know exactly what you're eating. Here, the chewy, satisfying bite comes entirely from the slow low-heat drying process, no thickeners or hidden extras needed. The marinade is a beautiful balance of savory, tangy, and just barely sweet thanks to a teaspoon of honey and a splash of apple cider vinegar. Slicing the salmon while it's partially frozen is a small trick that makes a big difference, giving you clean, even strips that dry uniformly in the oven. Whether you cut with the grain for a chewier pull or against it for something more tender, the result is a protein-packed snack that tastes genuinely gourmet. Let the strips cool completely before storing and they'll keep beautifully in an airtight container for snacking all week.
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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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